典型面条小麦面筋特性与新疆拉条品质关系研究OA

Using flour milled from 14 typical noodle wheat,gluten protein properties and their relationship with the textural properties of Xinjiang hand-pulled noodles and dough were determined.Significant correlations were found between gluten properties and the texture of both dough and noodles.Results showed that Dough springiness(before and after proofing)positively correlated with gluten index,swelling index of glutenin(SIG),and glutenin macropolymer(GMP)content.Dough extensibility was positively correlated with gluten water absorption,SDS-soluble large monomeric protein(F3)content,and gluten extensibility.Noodle hardness positively correlated with gluten index,SIG,and GMP,and chewiness positively correlated with SIG and gluten index.Noodle springiness positively correlated with gluten water absorption,gluten index,GMP content,and gluten extensibility,while noodle resilience positively correlated with SIG and GMP content.Comparative analysis identified Inner Mongolia 1,Australia Wheat 1,and Xinjiang 1 as optimal cultivars for hand-pulled noodles,exhibiting balanced gluten characteristics:water absorption(172.94%-179.79%),gluten index(90.96-93.40),SIG(6.88%-7.02%),GMP content(52.75%-56.75%),F3 content(18.45%-21.92%),and gluten extensibility(23.39-27.51 cm).This indicates that gluten protein properties critically determine the suitability of wheat flour for high quality hand-pulled noo-dle production.