湖北地产小麦的品质性状和加工特性研究  

Studies on Quality Characteristics and Processing Performance of Wheat Produced in Hubei Province

作　　者：李庆龙[1] 谢传德 王海滨[1] 王学东[1] 潘丛道[1] 李汉春[1] 王涛[1] 刘雪田[1] 黄实[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]湖北金华麦面集团,湖北枣阳441200

出　　处：《粮食与饲料工业》2009年第9期7-10,共4页Cereal & Feed Industry

摘　　要：较系统地研究了湖北省几种具有代表性的地产小麦品种的品质性状和加工特性,并对小麦籽粒的内部结构进行了扫描电镜观察。结果表明:湖北小麦的体积质量、千粒重、出粉率、面筋数量和质量、稳定时间等主要指标表现良好,总体上达到二级质量水平;9023混麦、9023纯麦、鄂麦23和混白麦达到强中筋或中筋小麦粉质量要求,鄂麦14、混麦208和新麦208属于中筋或中筋偏弱小麦。为利用湖北地产小麦开发主食专用面粉提供了参考依据。The characteristics and processing performance of several varieties of typical wheat produced in Hubei Province were studied systematically and the inner structure of wheat seed was observed by a scanning electron microscope. The results showed that the main indexes of wheat produced in Hubei Province, such as volume mass, thousand grain weight, percentage of flour, gluten quan- tity, quality, stabilization time and so on were good, and reached the quality level of Grade II in general; Hunmai 9023, Chunmai 9023, Emai 23 and Hunbaimai reached all the requirements of high - strength and medium - strength or medium - strength wheat flour, Emai 14, Hunmai 208 Xinmai 208 belonged to the medium - strength or weaker medium - strength wheat varieties. These laid a basis for development of special purpose flour for staple food by utilization of the wheat produced in Hubei Province.

关 键 词：湖北 小麦 理化特性 加工特性 扫描电镜 

分 类 号：S512.1[农业科学—作物学]