郑农16小麦制面品质研究  

A Study on Quality of Noodle Product made from Wheat Zhengnong 16

作　　者：高新楼[1] 马巧云[1] 史芹[1] 刘劲哲[1] 

机构地区：[1]郑州市农林科学研究所,河南郑州450005

出　　处：《粮食与饲料工业》2009年第8期7-8,23,共3页Cereal & Feed Industry

基　　金：河南省科技攻关计划项目（0124060001）

摘　　要：郑农16是郑州市农林科学研究所选育的高产优质强筋小麦品种。研究了郑农16的蛋白质、淀粉及制面品质。结果表明：其蛋白质与淀粉品质优良，RVA峰值黏度较高，优于澳大利亚优质面条小麦品种Eradu和Gamenya，是一个优质面条小麦品种，同时也是面包、面条兼用型小麦品种。Zhengnong 16 is a high-strength wheat variety with high output and good quality, which is cultivated by Scientific Research Institute for Farming and Forestry of Zhengzhou City. The quality of protein, starch and noodle product made from Zhengnong 16 was studied. The results showes that the quality of protein and starch is excellent, RVA viscosity peak value is relatively high. It has superiority over Eradu and Gamenya, Australian good- quality wheat varieties for noodle, and is a good- quality wheat variety for noodle and also a wheat variety both for noodle and bread.

关 键 词：小麦品种 郑农16 制面品质 淀粉品质 蛋白质 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]