|
|||||
|
|
| 北京市售小麦面粉的品质性状评价 | |
| 引用本文： | 时侠清,孙家柱,郭小丽,刘冬成,张爱民.北京市售小麦面粉的品质性状评价[J].麦类作物学报,2006,26(3):102-106. |
| 作者姓名： | 时侠清 孙家柱 郭小丽 刘冬成 张爱民 |
| 作者单位： | 1. 植物细胞与染色体工程国家重点实验室,中国科学院遗传与发育生物学研究所,北京,100101;安徽技术师范学院,安徽,凤阳,233100 2. 植物细胞与染色体工程国家重点实验室,中国科学院遗传与发育生物学研究所,北京,100101 3. 中国农业大学生物学院,北京,100094 |
| 摘 要： | 为了解北京市场上出售的小麦面粉的品质状况，2004年从北京市场上抽取17个品牌的面粉对其主要品质性状进行了测试与评价。结果表明，（1）目前北京市售面粉多属特制一级粉，加工水平明显提高，用途也各有所偏重。湿面筋含量、吸水率、面团稳定时间和最大拉伸阻力的平均值已达到甚至超过了家庭面食加工的基本要求，但沉淀值和延伸度整体水平偏低。（2）市售面粉不仅不同品质性状的这标情况不平衡，而且加工精度和标注用途相近的面粉其品质性状尤其是面团稳定时间和最大拉伸阻力也存在明显差异，推测部分面粉的一些性状可能受到了面粉添加剂的强化。（3）面团稳定时间、最大拉伸阻力和面筋指数等与其它多个性状密切相关，但干面筋含量、吸水率、戊聚糖含量和沉淀值等和其他性状相关不密切，相对独立，可在更大程度上反映面粉品质的基础状况。（4）建议进一步加强品质育种工作，从基础上改善面粉的加工品质，同时还应注意配粉的研究。 |
| 关 键 词： | 小麦 面粉 品质 评价 |
| 文章编号： | 1009-1041（2006）03-0102-05 |
| 收稿时间： | 2005-10-21 |
| 修稿时间： | 2005-12-20 |
Quality Evaluation on Wheat Flour of Different Brand Sold in Beijing Market |
|
| SHI Xia-qing,SUN Jia-zhu,GUO Xiao-li,LIU Dong-cheng,ZHANG Ai-min.Quality Evaluation on Wheat Flour of Different Brand Sold in Beijing Market[J].Journal of Triticeae Crops,2006,26(3):102-106. | |
| Authors: | SHI Xia-qing SUN Jia-zhu GUO Xiao-li LIU Dong-cheng ZHANG Ai-min |
| Institution: | 1. State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China; 2. Anhui Technical Teachers College, Fengyang, Anhui 233100, China; 3. China Agricultural University, Beijing, 100094, China |
| Abstract: | Quality characteristics of wheat flour were evaluated on samples of 17 different brands bought from supermarkets in downtown of Beijing in 2004. The main results were as follows: (1)Most wheat flour on Beijing market were refined ones, processing criterion and suitable end-use were clearly labeled. The average level of wet gluten content, stability and the maximum of resistance to extension could meet even exceed the demand of family use, but sedimentation value and dough extensibility were not satisfactory. (2)Among those flours with the same processing criterion and end-use recommendation, the quality characters varied significantly, especially the stability time and maximum of resistance to extension. The relationships among quality characters were not so harmonious, indicating that some characters might be changed by chemical additives. (3)The characters of stability time, maximum of resistance to extension and gluten index had close relations with many other characters related to quality, therefore coordinate improvement might be easily achieved. On the other hand, water absorption, pentosan content, dry gluten content and sedimentation value almost had no significant correlation with other parameters that might indicate the original quality status of the flours. (4)In order to achieve balanced improvement on quality characters and make the best use of wheat flours, several approaches were strongly recommended,i.e., enhancing wheat breeding for quality is essential to improve the quality characters of flour. more perfect standards need to be established for wheat flour management, to benefit the producer should label their products with essential quality characters to benefit. |
| Keywords: | Wheat Flour Quality Evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
| 点击此处可从《麦类作物学报》浏览原始摘要信息 | |
| 点击此处可从《麦类作物学报》下载免费的PDF全文 | |