以薏米粉和面粉为原料，混合制作薏米挂面，并以面条的蒸煮品质、感官评分、色泽和质构特性作为评价指标，研究了薏米细度和谷朊粉添加量对不同比例薏米挂面品质的影响，并对薏米添加量(X)和对应最佳品质挂面中的干面筋蛋白含量(Y)进行二次多项式拟合。结果表明，以100目薏米制作出的挂面综合品质最好，且随着薏米添加量的增加，谷朊粉的最适添加量也呈现增加的趋势，即制作10%、30%、50%、70%、80%(质量分数)的薏米挂面，对应谷朊粉的最适添加量分别为2%、6%、10%、14%、16%(质量分数)；建立的二次多项式函数模型为Y=9.695 8+0.034 3X-1.838 8×10-4X2 (R2=0.996 8)。分别制作含30%的高粱、燕麦、荞麦、绿豆、糙米、玉米等杂粮挂面，其干面筋蛋白含量实测值与预测值相对误差均小于5%，且挂面品质与对照组均无显著性差异，表明建立的模型能够用于杂粮面条的加工。

This paper investigated the effects of particle size and gluten content on sensory scores, cooking properties, color, texture properties of noodles with different pearl barley content. In addition, a quadratic polynomial model was established to study the relationship between barley content (X) and noodle protein content (Y). The results showed that the overall quality of noodles was the best when the particle size of barley was 100 mesh. The amount of gluten (2%, 6%, 10%, 14%, 16%) increased with the increase of barley content (10%, 30%, 50%, 70%, 80%). Under this optimal condition, the model had been expressed with the equation Y=9.695 8+0.034 3X-1.838 8×10-4X2 (R2=0.996 8). The relative error of gluten content between predicted value and real test value are less than 5%, and no significant difference on the quality of tested group and control group, which suggested that this quadratic polynomial model could be applied in preparing multigrain noodles.