“皖麦33”与“W1032”配麦后淀粉及馒头品质性状的研究  

Wheat Blending and Steamed Bread Quality Some Starch and Steamed Bread Quality Traits between "Wanmai33" and "W1032"

作　　者：王华君[1] 杨梅[2] 张文明[2] 姚大年[2] 

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

出　　处：《中国粮油学报》2010年第10期13-18,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30671301);安徽省教育厅科研项目(KJ2007B119)

摘　　要：选用小麦品种"皖麦33"和糯小麦品系"W1032"为试材,研究比较"皖麦33"与"W1032"按不同比例配麦后的淀粉品质和馒头品质。方差分析结果表明,皖麦33和糯小麦W1032按适当的比例分别配麦后,有利于部分淀粉品质性状和部分馒头品质的改良,各比例间的淀粉品质性状和馒头品质性状间差异达到极显著水平;相关分析结果表明,馒头的评价总分与沉降值、籽粒硬度、高峰黏度、稀懈值呈极显著正相关,与白度、湿面筋、低谷黏度以及峰值时间呈极显著负相关。在"皖麦33"和"W1032"以9.5∶0.5和9∶1的配比时馒头品质较好。皖麦33与糯小麦W1032按适当的比例配麦对馒头的品质可能具有一定的改良作用。Common wheat variety Wanmai33 and waxy wheat line W1032 were selected as materials to blend with different ratio for flour milling,and the starch traits and steamed bread quality of the produced flour were investigated.Results： The variance analysis shows that blending strong-gluten wheat with waxy wheat in an proper ratio is in favor of improving part starch traits and part steamed bread quality traits;all the variances of blending ratio in starch traits and steamed bread quality traits are highly significant.The correlation analysis shows that the total score of steamed bread is significantly and positively correlated with sedimentation,grain hardness,peak viscosity and break down value,and is significantly and negatively correlated with whiteness,wet-gluten,hold viscosity and pasting time.Wanmai33/W1032 blending gives better steamed bread quality at blending ratio of 9.5∶0.5 or 9∶1.

关 键 词：普通小麦 糯小麦 淀粉性状 馒头品质 

分 类 号：S512.1[农业科学—作物学] S330