中文摘要：

通过向面粉中添加不同比例的小麦芽粉，研究小麦芽粉对面条品质的影响．结果表明，随着小麦芽粉添加量的增加，面条的吸水率与品质综合得分逐渐下降；干物质损失率、蛋白质损失率与面条汤的吸光度逐渐上升；面团的稳定时间逐渐下降；面粉糊化后的粘度大幅度的下降．在小麦芽粉的添加量不超过6％的情况下，面条的质量不会受到很大的影响．相关性分析表明，小麦粉中α-淀粉酶活性与面条品质之间有一定的相关性，而小麦粉的稳定时间与面条品质之间的相关性是高度显著的．

英文摘要：

The influence of the wheat malt powder on noodles＇ quality was studied by adding different proportion wheat malt powder into the flour. The experimental results showed that the water- absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder＇s concentration, in addition, the cooking losing and protein losing of the noodles increased. According to the result of the correlation analysis, the influence of α - amylase on the noodles is significant, and the influence of the stable time of the dough on the noodles is indicating extremely significant. When the adding ratio of the wheat malt powder to the flour is no more than 6 %, the noodles have still a good quality.