摘要
利用优质面包小麦品种新春9号与中筋力小麦品种新冬17号、新春12号和伊农18号配粉,测定其粉质参数、拉伸参数和馒头、拉面、饺子的蒸煮加工品质。结果表明,4个品种的品质有较大差别,其它三个品种,随着新春9号搭配比例的上升,加工品质在不断变优;但各品种与新春9号配粉的适宜比例有所不同,用30%或40%的新春9号与新冬17号配粉,可生产出较好的馒头粉;用50%或60%的新春9号与新冬17号配粉,可生产出较好的拉面粉。用40%、50%新春9号与新春12号配粉可生产出理想的拉面粉;用60%、70%的新春9号与新春12号配粉可生产出较好的饺子粉;这对合理利用现有小麦品种,生产高质量、低成本的传统食品有一定的指导意义。
According to the bread wheat of Xinchun 9 blended with Xindong17 and Xinchun12 blended with Yinong18,we analyse the extensograph parameter ,farinograph parameter and processing quality of steamed bread , dumpling and noodles. The results indicates that the quality of four varieties are rather different from one another. The flour quality of Xindong17,Xinchun12 and Yinong 18 are more improved with more blending ratio of Xinchun 9.But a proper ratio of blending each variety with Xinchun 9 has a little difference.Better steamed bread flour can be produced from 30 or 40 percent of Xinchun 9 blended with Xindong17.Better noodle flour can be produced from 50 or 60 percent of Xinchun 9 blended with Xindong 17 and the ideal noodle flour can be produced from 40 or 50 percent of Xinchun 9 blended with Xinchun 12.Better dumpling flour can be produced from 60 or 70 percent of Xinchun 9 blended with Xinchun 12.It is necessary to make rational use of present wheat varieties and produce traditional food with high quality and low cost.
出处
《新疆农业科学》
CAS
CSCD
2004年第4期233-236,共4页
Xinjiang Agricultural Sciences
基金
农业部科技跨越计划项目"新春9号面包强筋小麦生产技术体系试验示范"(2001跨5)
