小麦新品种渝麦12号与糯小麦配麦特性研究  

Study on the Wheat Blending Properties of New Wheat Cultivar Yumai12 and Waxy Wheat

作　　者：周凤云[1] 余国东[1] 杨明[1] 李伯群[1] 马强[1] 高志宏[1] 廖敦秀[1] 

机构地区：[1]重庆市农业科学院特色作物研究所,重庆402160

出　　处：《安徽农业科学》2012年第7期3933-3934,3937,共3页Journal of Anhui Agricultural Sciences

基　　金：重庆市重点科技攻关计划项目(CTSTC;2010AB1034);糯小麦新品种选育及其深加工关键技术与产品研发(2009AB1104);现代农业产业技术体系建设专项资金资助(CARS-3-2)

摘　　要：[目的]明确小麦配粉对小麦品质的影响。[方法]将小麦新品种渝麦12号与糯小麦渝L-2按10.0∶0、9.0∶1.0、8.5∶1.5、8.0∶2.0、7.5∶2.5、7.0∶3.0、6.0∶4.0和0∶10.0不同的比例配麦,测定其蛋白质、淀粉特性及面条加工品质的变化。[结果]渝麦12号与渝L-2按不同比例配麦后,9个品质性状方差分析结果均表现出极显著和显著差异。渝麦12号的面条加工品质较好,随着渝L-2添加比例的增加,面条的适口性、韧性、光滑性得分显著提高,总分也有一定的提高,但渝L-2添加超过一定比例后,继续提高渝L-2添加比例,面条的适口性和韧性得分表现出下降的趋势。[结论]最适宜的配麦比例为8.5∶1.5,即85%的渝麦12号搭配15%的渝L-2,可显著改善面条的加工和制作品质。[Objective] The aim was to define the effects of flour blending on wheat quality.[Method] The wheat blending was carried out on new wheat cultivar Yumai 12 and waxy wheat Yu L-2 with 10∶ 0,9∶ 1,8.5∶ 1.5,8.0∶ 2.0,7.5∶ 2.5,7∶ 3,6∶ 4 and 0∶ 10.The variation of protein,starch properties and noodle processing quality was determined.[Result] After blending,the variance analysis result of nine quality traits showed extremely significant and significant differences.The noodle processing quality of Yumai 12 was good.With the increasing of Yu L-2,the palatability,toughness,smoothness score were significantly improved.However,when the content of Yu L-2 exceeds a certain proportion,the palatability and toughness score indicate decreasing trend.[Conclusion] The optimum wheat blending proportion is 8.5∶ 1.5,namely adding 15% Yu L-2 into 85% Yumai 12 could significantly improve noodle processing quality.

关 键 词：小麦 配麦 面条 加工品质 

分 类 号：S512[农业科学—作物学]