温麦6号小麦制面品质研究  

Study on Quality of Noodle Product Made from Wheat Variety Wenmai 6

作　　者：高新楼[1] 史芹[1] 

机构地区：[1]郑州市农林科学研究所,河南郑州450005

出　　处：《山东农业科学》2010年第8期18-20,共3页Shandong Agricultural Sciences

基　　金：河南省科技攻关计划项目(0124060001)

摘　　要：研究了温麦6号的蛋白质、淀粉及制面品质。结果表明:其蛋白质与淀粉品质优良,RVA峰值粘度较高,优于澳大利亚优质面条小麦品种Eradu、Gamenya,是一个优质面条小麦品种。Wenmai 6 is a middle-strength wheat variety.Its qualities of protein,starch and noodle product were studied.The results showed that the qualities of protein and starch were excellent;the RVA viscosity peak value was relatively high.It was superior to the Australian good-quality wheat variety Eradu and Gamenya,and was a good-quality wheat variety for noodle.

关 键 词：温麦6号 制面品质 淀粉品质 

分 类 号：S512.101[农业科学—作物学]