摘要
对山东地区6个小麦品种进行了较系统的品质测定,分析了小麦品种间籽粒品质、面粉品质、面团品质性状及烘焙特性的差异。结果表明,山农12号籽粒和麦粉品质性状较好,面团具有较好的弹性和延伸性;泰麦1号和淄麦12号籽粒硬度、容重较大,面团品质性状佳,烘焙效果好。
The quality for six wheat varieties widely planted in Shandong province was systematically analyzed and the differences in grain quality,flour quality,dough rheological properties and bread-making quality between the varieties of wheat were investigated.The results showed that the grain and flour quality traits of Shannong 12 was better and its dough had good flexibility and extensibility,while Taimai 1 and Zimai 12 had harder grain,higher bulk specific weight,better dough quality and baking quality.
出处
《中国食物与营养》
2011年第5期40-42,共3页
Food and Nutrition in China
关键词
小麦
加工
品质性状
烘焙特性
wheat
processing
quality traits
baking quality
