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作者	单位
叶一力1,张艳1,何中虎1,2	1.中国农业科学院作物科学研究所/国家小麦改良中心，北京100081； 2.国际玉米小麦改良中心（CIMMYT）中国办事处，北京 100081

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中文摘要:

为给饺子专用小麦品种的品质改良提供参考依据，选用黄淮麦区的主要品种（系）24份，研究了面粉蛋白质含量、灰分含量、粉质和快速黏度分析仪（RVA）参数对饺子皮颜色和感官评价的影响。结果表明，面粉品质性状对鲜饺子皮颜色的影响大于熟饺子皮，面粉灰分含量与24 h鲜饺子皮亮度L*值呈极显著负相关（r=-0.53），蛋白质含量与0 h鲜饺子皮亮度L*值呈显著负相关（r=-0.46）。形成时间和稀懈值对0 h鲜饺子皮红度a*值有显著正向影响（r=0.49和0.47），最终黏度对0 h鲜饺子皮红度a*值有显著负向影响（r=-0.43）。吸水率对24 h鲜饺子皮黄度b*值有显著正向影响（r=0.49），耐揉指数对24 h鲜饺子皮的b*值有极显著负向影响（r=-0.75）。粉质仪和RVA参数对饺子皮感官评价有显著影响，其中耐揉指数与饺子皮表面状况和风味呈极显著负相关（r=-0.64和-0.61），与饺子皮弹性和总分呈显著负相关（r=-0.42和-0.49），形成时间与饺子皮硬度呈显著负相关（r=-0.41），反弹值与饺子皮弹性呈极显著负相关（r=-0.57），峰值黏度与饺子皮弹性和光滑性呈显著正相关（r=0.42和0.41），稀懈值与饺子皮光滑性呈显著正相关（r=0.43）。制作优质饺子要求面粉具备相对较低的蛋白含量、灰分含量、耐揉指数、形成时间和反弹值，相对较高的峰值黏度和稀懈值。

英文摘要:

Understanding the relationship between wheat flour quality traits and dumpling quality parameters is crucial for genetic improvement of wheat dumpling quality. Twenty four leading wheat cultivars and lines from Yellow and Huai River Valleys Facultative Wheat Region were used to investigate the effects of wheat flour protein content, ash content, farinograph and rapid viscosity analyzer (RVA) parameters on color and dumpling sheet quality. The results showed that flour quality traits had more important effect on the color of raw dumpling sheets than the cooked ones, and there was a highly negative correlation between ash content and brightness (L* value) for 24h raw dumpling sheets (r=-0.53), and a negative correlation was observed between protein content and brightness (L* value) for 0h raw dumpling sheets (r=-0.46). Development time and breakdown were significantly and positively associated with redness（a* value）for 0h raw dumpling sheets (r=0.49 and 0.47), and final viscosity was significantly and negatively associated with redness（a* value）for 0h raw dumpling sheets (r=-0.43). Water absorption was significantly and positively associated with yellowness (b* value) for 24 h raw dumpling sheets (r=0.49), and a highly negative correlation was observed between mixing tolerance and yellowness (b* value) for 24h raw dumpling sheets (r=-0.75). Farinograph and RVA parameters showed significant effects on dumpling sheet sensory performance, and there were highly negative correlations between mixing tolerance and dumpling sheet appearance and flavor (r=-0.64 and -0.61), and negative correlations between mixing tolerance with dumpling sheet springness and total score (r=-0.42 and -0.49). A negative correlation was observed between development time and dumpling sheet hardness (r=-0.41). There was a highly negative correlation between RVA setback and dumpling sheet springness (r=-0.57), and positive correlations between peak viscosity and dumpling sheet springness and smoothness (r=0.42 and 0.41). Breakdown was significantly and positively associated with dumpling sheet smoothness (r=0.43). It was suggested that wheat flour with relatively low protein content，ash content，mixing tolerance，development time，and setback, and relatively high final viscosity and breakdown will be suitable for making excellent dumplings.

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