旱地春小麦品种西旱一号配粉特性研究 |
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引用本文: | 卢晓花,马小乐,火克琴,柴守玺.旱地春小麦品种西旱一号配粉特性研究[J].安徽农业科学,2010,38(24):12985-12987. |
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作者姓名: | 卢晓花 马小乐 火克琴 柴守玺 |
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作者单位: | 甘肃农业大学农学院,甘肃兰州,730070;甘肃农业大学农学院,甘肃兰州,730070;甘肃农业大学农学院,甘肃兰州,730070;甘肃农业大学农学院,甘肃兰州,730070 |
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基金项目: | 农业部农业科技跨越计划,国家科技支撑计划 |
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摘 要: | 目的]为研发配粉工艺和合理有效开发利用国产低质小麦提供科学依据。方法]对旱地春小麦品种西旱一号和优质小麦品种永良四号、银春八号及甘春20号进行配粉试验,测定其吹泡参数和稠度参数。结果]用75%西旱一号与25%永良四号配粉,面团烘焙力(W)得到显著提高;用25%西旱一号分别与75%银春八号和甘春20号配粉,面团各项品质指标均接近或显著高于理论值。相关统计分析结果表明:吹泡参数的面团延伸性(L)、烘焙力(W)、膨胀指数(G)与稠度参数的吸水率(WA)、形成时间(TPr)、稳定时间(Tol)之间存在0.01极显著正相关。结论]具有互补效应的小麦粉搭配比例适宜时,可使某些品质指标得到一定改善。
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关 键 词: | 配粉 吹泡参数 稠度参数 |
Blending Performance of Dry Land Spring Wheat Variety Xihan 1 |
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Institution: | LU Xiao-hua et al (College of Agronomy,Gansu Agricultural University,Lanzhou,Gansu 730070) |
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Abstract: | Objective]The aim was to provide the scientific basis for the research blending process and using domestically produced low-quality wheat.Method]The blending experiments were carried out with dry land spring wheat Xihan 1 and quality wheat Yongliang 4,Yinchun 8 or Ganchun 20 after milling flour. The flour alveograph parameters and consistency parameters were determined.Result]The baking strength (W) was improved obviously when 75% Xihan 1 was mixed with 25% Yongliang 4; the quality indexes of dough were close to or significantly higher than the theoretical value when 25% Xihan 1 was mixed with 75% Yinchun 8 or Ganchun 20. The results of correlation analysis showed:there was 0.01 extreme remarkable positive relativity between the extensibility (L),baking strength (W),swelling index (G) of flour alveograph parameters,and xishuilv (WA),peak time(TPr),stability time (Tol) of consistency parameters. Conclusion]The suitable proportion of blending flour with complementary effect could improve some quality indexes of flour. |
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Keywords: | Blending flour Alveograph parameters Consistency parameters |
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