食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 273 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042831

研究报告

典型面条小麦面筋特性与新疆拉条品质关系研究

  • 郝瀚章 ,
  • 郑学玲 ,
  • 刘玫 ,
  • 李利民 ,
  • 李彦龙
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  • (河南工业大学 粮油食品学院,河南 郑州,450000)
第一作者：硕士研究生(郑学玲教授为通信作者,E-mail:xlzhenghaut@126.com)

收稿日期: 2025-03-25

  修回日期: 2025-10-10

  网络出版日期: 2026-06-03

基金资助

国家小麦产业技术体系专项资金资助项目(CARS-03-38)

收起

A study on gluten characteristics of typical noodle wheat and their relationship with the quality of Xinjiang hand-pulled noodles

  • HAO Hanzhang ,
  • ZHENG Xueling ,
  • LIU Mei ,
  • LI Limin ,
  • LI Yanlong
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450000, China)

Received date: 2025-03-25

  Revised date: 2025-10-10

  Online published: 2026-06-03

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摘要

以14种典型面条小麦为原料,制粉后测定面筋蛋白特性及其与新疆拉条及面团质构品质,发现面筋特性与面团及拉条质构特性存在显著相关性。结果表明,面团弹性(醒发前后)与面筋指数、谷蛋白溶胀指数(swelling index of glutenin,SIG)及谷蛋白大聚体(glutenin macropolymer,GMP)含量呈显著正相关;面团延伸度与面筋吸水率、十二烷基硫酸钠(sodium dodecyl sulfate,SDS)-可溶性大分子单体蛋白(F3)含量及面筋延展性显著正相关。拉条硬度与面筋指数、SIG和GMP含量正相关,咀嚼性与面筋指数和SIG正相关。拉条弹性与面筋吸水率、面筋指数、GMP及面筋延展性显著正相关,回复性则与SIG和GMP含量显著正相关。结果分析显示,内蒙1号、澳麦1号及新疆1号适宜制作拉条,其面筋特性参考指标为面筋吸水率172.94%~179.79%,面筋指数90.96~93.40,SIG 6.88%~7.02%,GMP含量52.75%~56.75%,SDS-可溶性大分子单体蛋白(F3)18.45%~21.92%, 面筋蛋白延展性23.39~27.51 cm,这表明拉条制作原料的选取应充分考虑小麦粉面筋蛋白特性。

关键词： 面条小麦; 面筋特性; 面团; 新疆拉条; 相关性分析

本文引用格式

郝瀚章 , 郑学玲 , 刘玫 , 李利民 , 李彦龙 . 典型面条小麦面筋特性与新疆拉条品质关系研究[J]. 食品与发酵工业, 2026 , 52(9) : 273 -279 . DOI: 10.13995/j.cnki.11-1802/ts.042831

Abstract

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 noodle production.

Key words： typical noodle wheat; gluten characteristics; dough; Xinjiang hand-pulled noodles; data correlation analysis

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