摘要
用优质面包小麦中优 95 0 7与普通小麦京冬 8号和京 4 11进行配粉 ,测定粉质仪参数和面包、面条、馒头加工品质 ,结果表明 ,在中优 95 0 7中搭配 2 0 %的京冬 8号或 10 %的京 4 11,其湿面筋含量、粉质仪参数等仍然达到强筋粉的标准 ;中优 95 0 7为优质面包、面条和馒头兼用型品种 ,京冬 8号不适合制做上述三种食品 ,京 4 11的馒头加工品质较好 ;用 5 0 %的京冬 8号或 4 0 %的京 4 11与中优 95 0 7搭配 ,面包评分仍然超过 85分 ;用 5 0 %～ 6 0 %的京冬 8号或 80 %的京 4 11与中优 95 0 7配粉 ,可显著改善二者的馒头品质 ;用 90 %的京冬 8号或 5 0 %的京 4 11与中优 95 0 7搭配 。
Flour from hard wheat variety Zhongyou 9507 is blended with average wheat Jingdong 8 and Jing 411, and Fairnograph and quality testings for bread, steamed bread, and noodle are performed. The results indicated that Zhongyou 9507 confers outstanding quality for bread, steamed bread, and noodle, Jingdong shows poor quality for the above three products, and Jing 411 has acceptable steamed bread quality. Good bread making quality with score above 85 can be achieved through blending 50% Jingdong 8 or 40% Jing 411 with Zhongyou 9507. 50%~60% Jingdong 8 or 80% Jing 411 blending with Zhongyou 9507 can significantly improve the steamed bread making quality of Jingdong 8 and Jing 411, while 90% Jingdong 8 or 50% Jing 411 blending with Zhongyou 9507 can significantly improve the noodle quality of these two varieties.
出处
《麦类作物学报》
CAS
CSCD
2002年第1期1-4,共4页
Journal of Triticeae Crops
基金
农业部跨越计划项目 (1999 0 6)
