为筛选出适宜加工马铃薯面条的小麦粉品种，本研究比较分析了双福02-1、永良4、奎冬5、济南17、山农15和新冬18六种不同品种小麦粉对马铃薯面条蒸煮损失、拉伸特性、TPA质构特性的影响，并利用扫描电子显微镜对其内部结构进行观察。结果表明：在马铃薯全粉添加量20%，小麦粉添加量80%，面团含水量35%的条件下，济南17和山农15两种小麦粉制得马铃薯面条的蒸煮损失、拉伸特性、质构特性等品质指标均显著优于其他4种小麦粉。扫描电镜结果表明，济南17和山农15马铃薯干面内部结构更加致密，空隙率更小。由双福02-1、永良4小麦粉制得马铃薯面条感官品质整体较差。综合以上结果，六种小麦粉中济南17和山农15较适合制作马铃薯面条，而双福02-1和永良4制作的马铃薯面条加工适应性较差。

In order to screen out the suitable wheat flour for making potato noodles, the effects of six different varieties of wheat flour on the cooking loss, tensile resistance, and TPA were compared in this study, including Shuang Fu 02-1, Yong Liang 4, Kui Dong 5, Ji Nan 17, Shan Nong 15 and Xin Dong 18, and the microstructures of potato noodles were observed by scanning electron microscope. The results showed that the edible qualities of Shan Nong 15 and Ji Nan 17potato noodles, such as cooking loss, tensile resistance, TPA and microstructures, were significantly better than those of the other 4 kinds wheat flour when the potato noodles were prepared by 80% different varieties of wheat flour, 20% potato granules and 35% dough moisture content. However, the overall edible qualities of potato noodles produced by Shuang fu 02-1 and Yong liang 4 were relatively poor. In conclusion, Ji Nan 17 and Shan 15 wheat flour are suitable for making potato noodles, while the potato noodles produced by Shuang Fu 02-1 and Yong Liang 4 wheat flour showed poor adaptability.

现代农业产业技术体系建设专项资金（马铃薯体系CARS-10）；北京市科技计划（D17110500190000）；公益性行业（农业）科研专项（201503001-2）；中央级科研院所基本科研业务费专项（S2017JC03）