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32个小麦品种 (农家种 2个 ,育成种 2 3个 ,国外品种 7个 )的面粉品质与鲜湿面条的煮熟品质的研究 ,结果表明 :煮面感官评分≥ 80分的 12个优质面条小麦以强筋品种为主 ,兼有个别中筋品种。沉淀值、稳定时间和最大抗延阻力是决定鲜湿面条品质的主要品质性状。蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围 ,超过范围面条感官评分下降。小麦高分子量麦谷蛋白亚基 ( HMW- GS) 1、17+18和 5+10是改善品种面条品质的优质亚基 ,其中 Glu- A1位点的亚基 1尤为重要。面条煮熟增重率越低品质越好
The study on the flour quality and the cooking quality of fresh wet noodles for 32 wheat cultivars (2 for peasant families, 23 for bred varieties and 7 for foreign cultivars) showed that 12 high-quality noodles Wheat mainly to strong gluten, both individual varieties of gluten. Sedimentation value, settling time and maximum resistance to delay are the main quality traits that determine the quality of fresh wet noodles. Protein content, gluten content and dough extensibility should have a suitable range, beyond the range of noodles sensory score decreased. Wheat high molecular weight glutenin subunits (HMW-GS) 1, 17 + 18 and 5 + 10 are excellent subunits that improve the quality of the noodles of varieties, of which subunit 1 at the Glu-A1 site is particularly important. Noodle cooked weight gain rate the lower the better quality