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为了给培育优质新疆拉面专用新品种提供理论依据,选用36个新疆和宁夏春小麦品种,研究其主要品质性状、新疆拉面加工品质特性以及两者之间的关系。结果表明,新疆春小麦品种籽粒容重和蛋白质含量、面粉蛋白质含量和降落数值较高,籽粒硬度、出粉率以及湿面筋含量、沉淀值中等,面粉灰分含量、吸水率偏低,面团流变学特性多属强筋类型。由于品质性状的不平衡,仅有2个品种完全达到强筋小麦标准,而多数品种属中筋小麦类型,其中有29个品种(占试验品种总数的80.6%)能够制作出优质新疆拉面。新疆拉面感官评价指标中拉面手感、表面状况和色泽是制约新疆拉面加工品质的关键因素。相关分析表明,新疆拉面感官评价指标是春小麦品种籽粒特性、面粉品质、面团流变学特性、淀粉糊化特性以及面粉色泽等品质性状共同作用的结果,如籽粒蛋白含量、面粉蛋白含量、沉淀值、形成时间、稳定时间、评价值、拉伸面积、抗延阻力、最大抗延阻力、拉伸比例、最大拉伸比例、峰值粘度、低谷粘度、稀懈值、亮度、红度和黄度等与新疆拉面感官评价指标显著相关。回归分析进一步表明,灰分、湿面筋含量、形成时间、最大拉伸比例、峰值粘度和红度是影响新疆拉面品质的关键品质性状,可以在育种时用于品质性状的辅助选择。本研究建议制作优质新疆拉面春小麦品种的品质指标为:降落数值≥250 s,灰分(14%MB,下同)≤0.6%,籽粒硬度≥60,籽粒蛋白质含量11.4%~14.0%,湿面筋含量28.0%~32.0%,沉淀值≥35.0 mL,稳定时间3.5~14.3 min,延展性150~210 mm,最大抗延阻力183~455 BU,拉伸面积50~100 cm2,峰值粘度≥248 RUV,稀懈值≥122 RUV,L*≥90,a*≤-0.8,b*≤7.0。
In order to provide a theoretical basis for cultivating new varieties of high-quality Xinjiang ramen, 36 spring wheat cultivars in Xinjiang and Ningxia were selected to study the main quality traits, processing quality characteristics of Xinjiang ramen and the relationship between the two. The results showed that grain weight, protein content, flour protein content and the falling value of wheat grain were higher in Xinjiang. Grain hardness, flour yield and wet gluten content, medium sedimentation value, flour ash content and water absorption were lower, Mostly strong gluten type. Due to the imbalance of quality traits, only 2 varieties fully meet the standard of strong gluten wheat, while most of the varieties are of the medium gluten type. Among them, 29 varieties (accounting for 80.6% of the total number of cultivars) can produce high-quality Xinjiang ramen. Xinjiang Ramen sensory evaluation indicators in the ramen noodles, surface condition and color is the key factor restricting the processing quality of Xinjiang ramen. Correlation analysis showed that the sensory evaluation index of Xinjiang ramen was the result of the interaction of grain traits, flour quality, dough rheological properties, starch gelatinization properties and flour color quality traits such as grain protein content, flour protein content, sedimentation value , Formation time, stabilization time, evaluation value, tensile area, resistance to resistance, maximum resistance to resistance, tensile ratio, maximum tensile ratio, peak viscosity, trough viscosity, dilatancy value, brightness, redness and yellowness It is significantly related to the sensory evaluation index of Xinjiang ramen. Regression analysis further showed that ash content, wet gluten content, formation time, maximum stretching ratio, peak viscosity and redness were the key quality traits affecting the quality of Xinjiang ramen, and could be used to assist the selection of quality traits during breeding. In this study, the quality indexes of high quality Xinjiang Ramen spring wheat were suggested as follows: the value of falling ≥250 s, ash (14% MB, the same below) ≤0.6%, grain hardness≥60, grain protein content11.4% ~14.0% 28.0% ~ 32.0%, sedimentation value ≥ 35.0 mL, stabilization time 3.5 ~ 14.3 min, ductility 150 ~ 210 mm, maximum resistance to resistance 183 ~ 455 BU, stretching area 50 ~ 100 cm2, peak viscosity ≥ 248 RUV, Remission value ≥122 RUV, L * ≥90, a * ≤-0.8, b * ≤7.0.