| 新疆专用馒头、拉面、饺子小麦品种品质研究 |
| |
| 引用本文： | 张新忠,芦静,吴新元.新疆专用馒头、拉面、饺子小麦品种品质研究[J].新疆农业科学,2002,39(4):220-222. |
| |
| 作者姓名： | 张新忠 芦静 吴新元 |
| |
| 作者单位： | 新疆农科院粮食作物研究所,新疆乌鲁木齐,830000 |
| |
| 摘 要： | 对新疆种植和选育的120份品种(系)进行全面品质测试,从中选出新疆目前广泛种植的12个小麦品种(系),对其籽粒品质、面团流变学特性和面食制成品品质进行了全面评价,初步提出新疆专用饺子、馒头、拉面小麦品种品质指标.即拉面专用小麦品种品质指标为湿面筋含量大于28.0;,稳定时间3.0～6.0 min,弱化度80～100 BU、延伸性大于180 mm;饺子专用小麦品种品质指标为湿面筋含量大于30.0;,稳定时间5～8 min,弱化度小于90 BU、最大抗拉阻力300～400 EU;馒头专用小麦品种品质指标为湿面筋含量大于28.0;,稳定时间3.5～7.0 min,弱化度小于90 BU,最大抗拉阻力在250～350EU,延伸性大于160 mm.
|
| 关 键 词： | 专用小麦 品种 品质指标 |
| 文章编号： | 1001-4330(2002)04-0220-02 |
| 收稿时间： | 2002-04-25 |
| 修稿时间： | 2002年4月6日 |
Study on Variety Quality of Wheat Special on Streamed Bread,Pulling Flour,Dumpling of Xinjiang |
| |
| Abstract: | The whole face quality of 120 wheat varieties and lines in Xinjiang province were tested.Choosing the major cultivars from them which were planted widely in Xinjiang province at present and evaluating the varieties quality and food processing quality.Entirely and preliminary put forward the variety quality index.For special on pulling flour,the guide-line of the wheat variety quality are that the wet gluten content is over 28%,stable-time 3～6 minutes,softness is 80-100BU and its extensibility is more than 180 mm.For dumpling,the wet gluten content is over 30%,stable-time is 5～8 minutes,softness is less than 90BU and the maximum resistence is 300～400EU.For streamed bread,the wet gluten is over 28%,stable-time is 3.5～7 minutes,softness is less than 90BU,the maximum resistence is 250～350EU and its extensibility is over 160 mm. |
| |
| Keywords: | special wheat variety quality index |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《新疆农业科学》浏览原始摘要信息 |
| 点击此处可从《新疆农业科学》下载免费的PDF全文 |
|
