食品与发酵工业2026，Vol.52Issue(9)：273-279,7.DOI:10.13995/j.cnki.11-1802/ts.042831
典型面条小麦面筋特性与新疆拉条品质关系研究
A study on gluten characteristics of typical noodle wheat and their relationship with the quality of Xinjiang hand-pulled noodles
摘要
Abstract
Using flour milled from 14 typical noodle wheat,gluten protein properties and their relationship with the textural properties of Xinjiang hand-pulled noodles and dough were determined.Significant correlations were found between gluten properties and the texture of both dough and noodles.Results showed that Dough springiness(before and after proofing)positively correlated with gluten index,swelling index of glutenin(SIG),and glutenin macropolymer(GMP)content.Dough extensibility was positively correlated with gluten water absorption,SDS-soluble large monomeric protein(F3)content,and gluten extensibility.Noodle hardness positively correlated with gluten index,SIG,and GMP,and chewiness positively correlated with SIG and gluten index.Noodle springiness positively correlated with gluten water absorption,gluten index,GMP content,and gluten extensibility,while noodle resilience positively correlated with SIG and GMP content.Comparative analysis identified Inner Mongolia 1,Australia Wheat 1,and Xinjiang 1 as optimal cultivars for hand-pulled noodles,exhibiting balanced gluten characteristics:water absorption(172.94%-179.79%),gluten index(90.96-93.40),SIG(6.88%-7.02%),GMP content(52.75%-56.75%),F3 content(18.45%-21.92%),and gluten extensibility(23.39-27.51 cm).This indicates that gluten protein properties critically determine the suitability of wheat flour for high quality hand-pulled noo-dle production.关键词
面条小麦/面筋特性/面团/新疆拉条/相关性分析Key words
typical noodle wheat/gluten characteristics/dough/Xinjiang hand-pulled noodles/data correlation analysis引用本文复制引用
郝瀚章,郑学玲,刘玫,李利民,李彦龙..典型面条小麦面筋特性与新疆拉条品质关系研究[J].食品与发酵工业,2026,52(9):273-279,7.基金项目
国家小麦产业技术体系专项资金资助项目(CARS-03-38) （CARS-03-38）
