黑小麦品种(系)加工品质性状和蒸煮食品加工品质特性研究  

Evaluation on Processing Quality Traits and Processing Quality Properties of Cooking Food of Several Black Kernel Wheat Varieties(Lines)

作　　者：林存亮[1] 李鸿文[1] 石培春[2] 桑伟[3] 崔凤娟[3] 李召锋[2] 李卫华[2] 曹连莆[2] 

机构地区：[1]新疆生产建设兵团农十三师红山农场,新疆巴里坤839200 [2]石河子大学农学院/新疆生产建设兵团绿洲生态农业重点实验室,新疆石河子832003 [3]新疆农垦科学院作物所,新疆石河子832000

出　　处：《新疆农业科学》2012年第4期610-616,共7页Xinjiang Agricultural Sciences

基　　金：新疆生产建设兵团“十一五”育种攻关项目(2006GG04);石河子大学高层次人才科研启动资金专项(RCZX200720)

摘　　要：【目的】为黑小麦品质育种、加工品质评价及相关加工企业的原料选择与质量控制提供参考依据。【方法】选用在新疆种植表现良好的6个黑小麦品种(系)为原料,对其主要加工品质性状及面条、馒头和新疆拉面加工品质特性进行测试与评价。【结果】供试黑小麦品种(系)的容重、硬度、蛋白质含量、沉淀值较高,湿面筋含量中等,灰分含量、吸水率、形成时间、稳定时间偏低。品种间面团流变学特性差异较大,面粉蛋白质质量需进一步提高。S-2、黑小麦76和96-45具有较好的面条加工适用性,S-2属于制作馒头良好黑小麦品系,S-2和黑小麦76属于制作新疆拉面良好的黑小麦品种(系)。【结论】黑小麦在我国传统蒸煮类食品加工上仍有很大的开发前景。【Objective】 The Objective of this study was to provide information of quality breeding,processing quality evaluation,materials selection and quality control of black kernel wheat.【Method】The quality traits and the processing quality of steamed bread,white salted noodle and the hand-stretched noodle of 6 black kernel wheat varieties（lines） of Xinjiang were evaluated.【Result】The grain bulk density,hardness,protein content and sedimentation value of the black kernel wheat varieties（lines） employed in this study were high;the wet gluten content was medium;the ash content,water absorption rate,formation time and stability time were low.The dough rheological properties between different varieties were significant.The quality of flour protein needs to be further improved.S-2,Heixiaomai 76 and 96-45 display the good applicability of noodle processing.S-2 is a good option for making steamed bread.S-2 and Heixiaomai 76 have good performance for making Xinjiang hand-stretched noodle.【Conclusion】Black wheat shows a good prospect and potential of making Chinese traditional steamed food.

关 键 词：黑小麦 加工品质性状 面条 馒头 新疆拉面 

分 类 号：S512.4[农业科学—作物学] S509