| 张影全，张 波，魏益民，董凯娜，张晓科.面条色泽与小麦品种品质性状的关系[J].麦类作物学报,2012,32(2):344 |
| 面条色泽与小麦品种品质性状的关系 |
| The Relationship between Noodle Color and Kernel Quality Property of Wheat |
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| DOI：10.7606/j.issn.1009-1041.2012.02.028 |
| 中文关键词: 小麦 面粉 面条色泽 品质性状 相关性 |
| 英文关键词:Wheat Noodle Color Quality property Correlation |
| 基金项目:公益性行业（农业）科研专项（200903043 01 01）；小麦产业技术体系建设专项（CARS 03）。 |
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| 中文摘要: |
| 为了筛选与面条色泽相关的小麦籽粒性状，以陕西关中及河南豫北农户大田种植的80份小麦品种为材料，研究面条放置0 h、24 h时的色泽特性、不同时间面条色泽之间的关系，及其与小麦品种品质性状的关系。结果显示，鲜面条恒温（25℃）放置24 h后，面条色泽L*值显著下降，a*值和b*值显著升高； 0 h面条色泽L*值、a*值、b*值与24 h面条色泽均呈极显著正相关（P<0.01），鲜面条色泽可以预测放置后面条的色泽。逐步回归分析结果表明，籽粒容重、蛋白质含量、湿面筋含量、面粉色泽L*值、弱化度等决定面条色泽L*值57.5%的变异；面粉色泽b*值、拉伸阻力决定面条色泽b*值51.1%的变异。面粉色泽与鲜面条色泽呈正相关关系。籽粒蛋白质含量、湿面筋含量与鲜面条色泽L*值呈负相关关系。面粉色泽、籽粒蛋白质含量、湿面筋含量是影响面条色泽的主要品质性状。 |
| 英文摘要: |
| In order to select the wheat kernel quality properties related with noodle color, wheat cultivars, which were collected from 2009-2010 harvest produced in Guanzhong area of Shaanxi province and Northern area of Henan province, were used as test materials. The characters of noodle color at 0 and 24 hour, the correlation of noodle color with wheat kernel quality property was investigated. The results showed that the fresh noodle L* values were significantly decreased (P＜0.05), a* and b* values were significantly increased (P＜0.05) after being preserved for 24 hours in a constant temperature (25℃). There was a significantly positive correlation in L*, a* and b* values of noodle color between 0 and 24 hour (P<0.01). |
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