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中文摘要：
【目的】分析制作工艺和面粉品质对面条感官质量的影响程度和趋势。【方法】试验选用9种面粉,以加水量、和面时间、醒发时间和压延比为试验因素,每种面粉均采用4因素5水平的二次正交旋转设计的试验方法。【结果】面条色泽、弹性、硬度、黏性、光滑性、总评分和表观状态等变异系数依次减小。面粉种类在面条色泽、表观状态、硬度、黏性、弹性、光滑性和总评分变化中的贡献率分别为95.18%、80.64%、45.96%、70.94%、56.30%、38.64%和79.17%。所选面粉中,高筋粉、矮抗58、小偃6号所制面条总评分较高（〉75）;所制面条感官质量变异系数较小（〈5%）。【结论】面粉种类、制作工艺主要对面条的色泽、弹性和硬度等感官质量有影响。面粉种类存在对加工工艺耐受性差异。面粉种类是影响面条感官色泽、表观状态、黏性、弹性和总评分的主要因素,影响程度均超过50%以上。醒发时间、和面时间和加水量主要影响面条的硬度和弹性。
英文摘要：
【Objective】In order to compare the influence of wheat flour and making process on sensory qualities of noodle,9 wheat flour samples were selected.【Method】The effects of water addition,mixing time,resting time and the sheeting ratio on sensory qualities of noodle,with every type of flour,were studied using quadratic orthogonal rotation combination design.【Result】The results showed that the coefficient of variations（CV） of color,springness,hardness,coherence,smoothness,total score and appearance decreased gradually.The proportions,that affect on the color,appearance,hardness,coherence,springness,smooth and total score of noodle,of flour sample were 95.18%,80.64%,45.96%,70.94%,56.30%,38.64% and 79.17%,respectively.The total score of noodles making of Gaojin,Aikang58 and Xiaoyan6 flour samples were more than 75.The CV of total score of noodle making of Gaojin,Aikang58 and Xiaoyan6 flour samples were relatively low（5%）.【Conclusion】It is concluded that color,springness and hardness of noodle were influenced by wheat flour and making process among sensory qualities.Noodle making stability was different among wheat flours.Compared with making process,the proportion of wheat flour influencing color,appearance,coherence,springness and total score of noodle is more than 50%.The water addition,mixing time and resting time mainly influence the springness and hardness of noodle.
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