粮油食品科技2025，Vol.33Issue(2)：111-119,9.DOI:10.16210/j.cnki.1007-7561.2025.02.016
石家庄地区10个小麦品种理化特性及其面条品质研究
Study on Physicochemical Characteristics and Noodle Quality of 10 Wheat Varieties in Shijiazhuang Area
摘要
Abstract
The study investigated the physicochemical properties of wheat flour and noodle quality indices of 10 wheat varieties planted in Shijiazhuang area.Measurement of these indices were performed and the correlation analysis was carried out to explore their physicochemical qualities and their effects on noodle quality and correlation.The results showed that Jimai U80,Gaoyou 2018,Jimai 765 and Zhongmai 886 were of better quality,producing noodles with better texture and taste.Correlation analysis showed that protein content was positively correlated with wet gluten content(P＜0.05),water retention and water absorption of wheat flour were positively correlated with water absorption of noodles(P＜0.01),dough formation time and stability time were significantly or extremely significantly positively correlated with noodle texture indexes and sensory evaluation.The weakening degree was negatively correlated with noodle quality(P＞0.05),and the sensory evaluation of noodles was significantly or extremely significantly positively correlated with peak viscosity,breakdown value,hardness,cohesiveness,chewability,L* value,a* value and whiteness.This study provides some theoretical reference for wheat flour processing in Shijiazhuang area.关键词
石家庄地区小麦品种/小麦粉品质/面条品质/物化特性/相关性Key words
wheat varieties in Shijiazhuang area/wheat flour quality/noodle quality/physicochemical characteristics/correlation分类
轻工纺织引用本文复制引用
吕锐,张依,张晓頔,刘敬科,生庆海..石家庄地区10个小麦品种理化特性及其面条品质研究[J].粮油食品科技,2025,33(2):111-119,9.基金项目
河北省农林科学院科技创新人才队伍建设项目"超声技术对小米面团物化特性及加工品质的影响"(C23R1305) Hebei Academy of Agriculture and Forestry Science and Technology Innovation Talent Team Construction Project"Effects of Ultrasonic Technology on Physicochemical Characteristics and Processing Quality of Millet Dough"(No.C23R1305) （C23R1305）
