温暖地向け硬質コムギ品種における中華麺適性と小麦粉特性との関係

日本作物学会紀事

関 昌子³  松中 仁³  藤田 雅也³  乙部 千雅子³  奥本 裕²  樋渡 亜土⁴  神田 幸英¹  北野 順一¹  宮本 啓一¹ 

[1] 三重県農業研究所;京都大学農学研究科;作物研究所;東洋水産株式会社総合研究所

关键词: Amylose content;    アミロース含量;    Color;    色;    High molecular weight glutenin subunit;    高分子グルテニンサブユニット;    Wheat;    コムギ;    Protein content;    タンパク質含量;    Yellow alkaline noodle;    中華麺;    Quality;    品質;    Varietal difference;    品種間差;   

DOI  :  10.1626/jcs.77.449

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Quality of yellow alkaline noodle (YAN) made from hard wheat varieties and breeding lines in Central Region of Japan was evaluated by sensory assessment. The effects of protein content, amylose content, and dough properties on YAN quality were investigated using Japanese hard wheat. Protein content was highly correlated with noodle color, and the color of noodles made from white seed varieties was superior to that of noodles made from red seed varieties. Thus the seed color is one of the important factors for YAN quality. The texture of noodles made from low amylose type varieties was very smooth. This texture is useful for new noodle products. The hardness and elasticity of noodles after immersion in soup for 8 minutes, which are important determinants of YAN quality, were highly correlated with protein contents, farinogram characteristics and noodle cutting stress. The quality of YAN made from the wheat with strong dough property was superior to that made from other varieties. Therefore YAN quality of Japanese hard wheat can be improved by genetically introducing high-molecular-weight-glutenin subunits which effectively strengthen the dough property (e. g. Glu-D1d, 5+10 subunit).

【 授权许可】

Unknown