本文以黄淮冬麦区的71个小麦品种为试验材料，测定小麦粉淀粉特性，专业拉面师傅按相同的工艺制作兰州拉面。拉面师傅评价拉面制作过程，感官评价小组评价拉面产品感官质量，通过相关性、逐步回归和通径分析，研究小麦粉淀粉特性对兰州拉面质量的影响程度及规律。结果表明，小麦粉淀粉特性主要影响兰州拉面制作过程评价要素的“和面难易程度及面团软硬度”、“醒发后面团色泽”、“拉伸力大小”和“制作过程评价总分”，以及兰州拉面产品感官质量评价要素中的“硬度”、“表观状态”和“感官评价总分”。对兰州拉面制作过程影响较大的淀粉特性为衰减值和峰值黏度，对产品感官质量影响较大的是衰减值。制作优质兰州拉面用小麦粉应有适量的破损淀粉含量，较高的峰值黏度和较低的衰减值。

A total of 71 winter wheat cultivars from HuangHuai region of China were used to assess the effect of wheat flour starch properties on the quality of Lanzhou Hand-extended Noodles (LZHEN) which was made by skilled cooks using the same procedure. The skilled cooks made evaluations during the processing, and the sensory evaluation team evaluated the final products. Correlation analysis, regression analysis, and path analysis were used to analyze the effect of starch properties on the quality of LZHEN. The results showed that starch properties influenced the degree of mixing and hardness of dough, dough color after resting, stretching force, and the total score of processing procedures during LZHEN processing, as well as surface hardness, and the total sensory evaluation score of LZHEN products. Peak viscosity and breakdown were the main starch properties influenced by the processing procedure and breakdown was the main starch property that influenced the sensory quality of LZHEN. The results showed that the ideal wheat flour for processing LZHEN should have a suitable content of broken starch, high peak viscosity, and low breakdown.

公益性行业（农业）科研专项（201303070）；国家现代农业（小麦）产业技术体系建设专项（CARS-03）；中国农业科学院科技创新工程