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作者	单位
冯文翰，严军辉，张影全，汪江华，张晓科，魏益民	（1.西北农林科技大学农学院，陕西杨凌 712100； 2.中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室，北京海淀 100193； 3.河北金沙河集团产业技术研究院/河北省谷物食品加工技术创新中心，河北邢台 0541003)

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中文摘要:

水分状态与面制品质量关系密切。为了解生鲜面条中水分状态与面条质量特性的关系，本研究以12个小麦品种为原料，测定小麦粉质量特性、生鲜面条及其煮熟后的质构、煮制特性和感官质量；采用低场核磁共振仪测定生鲜面条和煮熟面条的水分状态，并分析被测指标间相关性。结果表明，生鲜面条的核磁共振参数T₂₃和A₂₃与拉伸能量、拉伸阻力和最大拉伸阻力均呈显著正相关（P<0.05），A₂₁和A₂₂与吸水率、谷值黏度和回升值均呈显著正相关；煮熟面条的T₂₃与蛋白质含量、峰值黏度和最终黏度均呈显著负相关。生鲜面条的T₂₃与质构粘性和断裂距离均呈显著正相关，A₂₃与质构粘性和断裂力均呈显著负相关；熟制面条的T₂₃与质构弹性和咀嚼性均呈显著负相关。生鲜面条的T₂₃与煮制吸水率均呈显著负相关，A₂₃与感官弹性评分均呈显著负相关；熟制面条的T₂₁与干物质损失率均呈显著负相关，T₂₂与感官弹性评分均呈显著负相关，A₂₃与干物质损失率均呈显著负相关。综上，水分状态参数可以较好地反映小麦粉的质量特性和生鲜面条的质量特性，本研究结果可为面条专用小麦品种的选育、鉴定和生鲜面条专用粉开发提供参考。

英文摘要:

The water state is closely related to the quality of the flour product, but the relationship between water state and the quality characteristics of noodles is unclear. Additionally, the use of water state as a research method for noodle quality characteristics has rarely been reported in wheat quality breeding. This study used 12 wheat varieties as raw materials, measured the quality characteristics of wheat flour, analyzed the texture, cooking characteristics, and sensory properties of the noodles, and used low-field nuclear magnetic resonance to measure the water state of fresh and cooked noodles. Statistical analysis showed that there were significant differences in the water state of noodles made from different wheat varieties(P<0.05). The T₂₃ and A₂₃ of fresh noodles are significantly correlated with the tensile energy, tensile resistance, and maximum tensile resistance, while A₂₁ and A₂₂ are significantly correlated with the water absorption rate, trough viscosity, and setback value; the T₂₃ of cooked noodles is significantly negatively correlated with the protein content, peak viscosity, and final viscosity(P<0.05). The T₂₃ of fresh noodles is significantly correlated with textural adhesiveness and fracture distance, while A₂₃ is significantly negatively correlated with textural adhesiveness and fracture force; the T₂₃ of cooked noodles is significantly negatively correlated with textural elasticity and chewiness. The T₂₃ of fresh noodles is significantly negatively correlated with the boiled water absorption rate, and A₂₃ is significantly negatively correlated with the sensory elasticity score; the T₂₁ of cooked noodles is significantly negatively correlated with the dry matter loss rate; the T₂₂ is significantly negatively correlated with the sensory elasticity score, and the A₂₃ is significantly negatively correlated with the dry matter loss rate. The results showed that the water state parameters can better reflect the quality characteristics of wheat flour and the quality characteristics of the fresh noodles. This result had important reference value for the breeding and identification of wheat varieties special for noodles and the development of special flour for fresh noodles.

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