小麦品种面粉粘度性状及其在面条品质评价中的作用

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。

Effects of Flour Viscosity Traits in Evaluating Wheat Varieties for Their Noodle Quality

The parameters of RVA from wheat ( Triticum aestivum ) flour and their relation to noodle quality of 41 varieties were studied. The results showed that the correlation coefficients among peak viscosity (PV), hold through (Hold), final viscosity (FV) with noodle quality score(NS) were highly significant ( P <0.001). The linear regression equation for noodle score based on peak viscosity were established. The issues such as predicting indexes for noodle quality in wheat varieties were discussed. The results offered the theoretical basis for the noodle quality selection according to peak viscosity in the early generations of wheat breeding.