硬麦八号小麦品质特性分析  

Quality characteristics of durum 8

作　　者：渠琛玲[1] 王芳婷[1] 马玉洁[1] 张凌芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2016年第3期10-12,共3页Cereal & Feed Industry

基　　金：国家自然基金委(No.31301567)

摘　　要：对硬粒小麦新品种——硬麦八号的品质特性进行了研究,其中包括硬麦八号的营养成分和流变学特性,并对以其为原料制作的馒头进行了评定。结果表明,硬麦八号的蛋白质含量、直链淀粉与支链淀粉的比例、硬麦八号小麦粉的峰值黏度和吸水率较高,形成时间和稳定时间较短;面团的拉伸能量、延伸度、最大拉伸阻力和拉伸比较小。硬麦八号小麦粉制作的馒头表面光滑,无塌陷,质地松软,弹性较好。The quality characteristics of durum 8were investigated,including the nutritional quality and rheological properties.And the Chinese bread made by durum 8as raw material was evaluated.The results showed that durum 8was a wheat with high protein content,high proportion of amylase and amylopectin,high peak viscosity.The farinograph study showed that durum 8wheat flour had high water adsorption,short development time and stability time,low tensile energy,low ductility,low maximum tensile resistance and low tensile ratio.The Chinese bread made by durum 8wheat flour had smooth surface,soft texture and good elasticity,no collapse.

关 键 词：硬麦八号小麦 营养品质 流变学特性 馒头 品质特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.2[轻工技术与工程—食品科学与工程]