糯与非糯小麦配粉对馒头品质的影响  

Effects of Flour Blending of Waxy and Non Waxy Wheat on Steamed Bread Quality

作　　者：高新楼[1] 史芹[1] 陈华[1] 刘劲哲[1] 郜惠苹[1] 

机构地区：[1]郑州市农林科学研究所,河南郑州450005

出　　处：《安徽农业科学》2015年第34期52-53,77,共3页Journal of Anhui Agricultural Sciences

基　　金：郑州市科技攻关计划项目（121PPTGG444）.

摘　　要：[目的]研究糯与非糯小麦配粉对馒头品质的影响。[方法]对6个非糯小麦品种品质指标间的相关性进行分析。[结果]馒头总评分与面粉白度、弱化度、衰减值呈正相关，与其他品质指标呈负相关，但都没有达到显著水平。[结论]糯小麦面粉制作馒头的评分较低，不适合制作馒头。糯小麦与非糯小麦配比为1：9时馒头的评分最高。[ Objective ] Effects of flour blending of waxy and non waxy wheat on steamed bread quality were studied. [ Method] The correla- tion between the quality of 6 wheat varieties and the quality of steamed bread was analyzed. [ Result] The resuhs of this study showed that the total score of steamed bread was positively correlated with the flour whiteness, weakening degree and attenuation value, and negatively correlated with other quality indexes, but it did not reach the significant level. [ Conclusion ] The low score of steamed bread made by waxy flour is not suitable for making steamed bread. The score of steamed bread is the highest when the ratio of waxy wheat and non waxy wheat is about 1：9.

关 键 词：馒头 糯小麦 非糯小麦 配粉 小麦品质 

分 类 号：S509.9[农业科学—作物学]