“安农糯1”与“皖麦33”配麦的淀粉性状及其面条品质的研究  

Starch Traits and Noodle Quality of Flour from Wheat Blended with Annong Waxy 1 and Wanmai 33

作　　者：王华君[1,2] 张文明[1] 姚大年[1] 郑文寅[1] 姜文[1] 赵莉[1] 

机构地区：[1]安徽农业大学农学院 [2]安徽农业大学职业技术和成人教育学院,合肥230036

出　　处：《中国粮油学报》2007年第4期14-17,共4页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省人才基金;安徽省教育厅科研项目(编号:2004kj154;KJ2007B119);合肥市科研项目资助

摘　　要：以糯小麦品系"安农糯1"和强筋的普通小麦品种"皖麦33"为材料,研究比较"安农糯1"与"皖麦33"按不同比例配麦的淀粉品质性状和面条品质。研究表明,糯小麦和强筋小麦按一定比例搭配有利于部分淀粉品质性状的改善,有利于部分面条品质的改良。"安农糯1"与"皖麦33"按适当比例配麦制粉后制作的面条较单一品种好。Waxy wheat line Annong Waxy 1 and strong - gluten wheat cuhivar Wanmai 33 were blended with different ratio for flour milling, and the flours were used to investigate the starch traits and noodle making quality. Results indicate that blending waxy wheat with strong - gluten wheat in a given ratio, partial starch traits of the produced flour are changed, and the noodle quality from the blended wheat flour is better than that from single wheat variety.

关 键 词：糯小麦 普通小麦 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]