小麦面粉和鲜面片色泽及相关基因组成分析
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袁博, 张晓, 方正武, 李曼, 寿路路, 汪尊杰, 江伟, 肖龙飞, 高德荣
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Analysis of Color Traits and Related Gene Composition in Wheat Flour and Fresh Noodle Sheet
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Yuan Bo, Zhang Xiao, Fang Zhengwu, Li Man, Shou Lulu, Wang Zunjie, Jiang Wei, Xiao Longfei, Gao Derong
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表3 94份小麦材料的面粉色泽与品质指标
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Table 3 Flour color and quality indexes of 94 wheat materials
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指标
Index | 平均值
Average | 变幅
Range | 变异系数
CV (%) | | 面粉白度Flour WI | 65.9 | 56.4~74.7 | 5.6 | | L* | 90.4 | 87.9~92.5 | 1.0 | | a* | 0.5 | 0.2~0.8 | 25.4 | | b* | 8.0 | 5.6~11.4 | 13.6 | 籽粒蛋白质含量
Grain protein content (%) | 13.3
| 9.4~18.0
| 9.7
| | 千粒重1000-grain weight (g) | 48.7 | 36.6~63.6 | 11.1 | | 籽粒硬度Grain hardness | 64.9 | 49.4~74.7 | 10.7 | 面粉麸星含量
Flour gluten content (%) | 2.3
| 0.9~5.9
| 35.1
| 湿面筋含量
Wet gluten content (%) | 29.9
| 18.0~42.9
| 14.5
| | 面筋指数Gluten index (%) | 88.5 | 49.3~100.0 | 14.5 | | 沉降值Sedimentation value (mL) | 55.0 | 38.0~80.5 | 16.0 | | 吸水率Water absorption rate (%) | 61.4 | 52.8~72.6 | 6.6 | 面团形成时间
Dough development time (min) | 2.7
| 1.2~16.2
| 83.8
| | 稳定时间Stability time (min) | 7.3 | 0.9~37.8 | 88.8 | | 弱化度Softness (BU) | 63.0 | -20.0~189.0 | 64.6 | 粉质质量指数
Farinograph quality index | 93.0
| 17.0~600.0
| 131.4
| | 峰值黏度Peak viscosity (cP) | 2335.0 | 722.0~3010.0 | 20.5 | | 低谷黏度Trough viscosity (cP) | 1380.6 | 43.5~1891.0 | 28.2 | | 稀懈值Breakdown (cP) | 954.0 | 503.0~1342.0 | 18.9 | | 最终黏度Final viscosity (cP) | 2635.0 | 301.0~3395.0 | 24.4 | | 回生值Setback (cP) | 1255.0 | 258.0~1586.0 | 21.0 | | 峰值时间Peak time (min) | 5.9 | 3.5~6.4 | 6.3 | | 糊化温度Pasting temperature (℃) | 62.5 | 60.3~64.9 | 1.6 |
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