小麦品种面粉粘度性状及其在面条品质评价中的作用.pdf

中国农业大学学报　2000, 5 (3) : 25～ 29 Journal of Ch ina A gricultural U niversity 小麦品种面粉粘度性状及其在面条品质评价中的作用① ② 姚大年 　李保云　梁荣奇　刘广田 ( 中国农业大学作物学院) 摘　要　研究了 41 个小麦品种面粉的快速粘度仪参数及其与面条品质的关系。结果表明, 几项面粉粘度性状 如高峰粘度、低谷粘度和最后粘度等分别与面条评分间呈 0. 001 水平显著正相关; 建立了面条评分依高峰粘 度的回归方程; 讨论了小麦品种面条品质的预测指标等问题。为小麦杂交育种早期世代根据高峰粘度等若干 粘度性状对面条品质的筛选提供了理论依据。 关键词　小麦; 面粉; 粘度; 面条 分类号　 330 S Effects of Flour V iscosity Tra its in Eva lua ting W hea t Var ieties for The ir Noodle Qua lity Yao D an ian　L i Baoyun　L iang Rongqi　L iu Guangtian (Co llege of C rop Sciences, CAU ) Abstract　T he param eters of RVA from w heat (T riticum aestivum ) flou r and their relation to noodle quality of 41 varieties w ere studied. T he resu lts show ed that the co rrelation coefficien ts am ong peak visco sity (PV ) , ho ld th rough (Ho ld ) , final visco sity (FV ) w ith ( ) ( ) noodle quality sco re N S w ere h igh ly sign ifican t P 0. 001 . T he linear regression equation fo r noodle sco re based on peak visco sity w ere estab lished. T he issues such as p redicting indexes fo r noodle quality in w heat varieties w ere discu ssed. T he resu lts offered the theo retical basis fo r the noodle quality selection acco rding to peak visco sity in the early generation s of w heat b reeding. Key words　 w heat; flou r; visco sity; noodle 淀粉粘度性状指淀粉悬浮液在加热至糊化温度以上时所形成的糊浆的粘性, 这种粘性随 温度变化而变化。反映粘性强弱的物理量称为粘度[ 1～ 4 ] 。淀粉或面粉的粘度参数可以用仪器测 定。目前, 测定淀粉或面粉粘度值的仪器主要有 粘度仪( , 简 B rabender B rabender V iscograph 称BV ) 和快速粘度仪(R ap id V isco sity A nalyser, 简称RVA ) 。 国外的研究者们分别用B rabender 粘度仪测定了日本和澳大利亚小麦品种的淀粉或面粉 粘度, 分析了粘度性状与干白面条(