河北省主推中低筋小麦品种的馒头加工品质研究  

Study on Steamed Bread-making Quality of Low and Medium Gluten Wheat Cultivars of Hebei Province

作　　者：李艳[1] 许为钢[1] 齐学礼[1] 李正玲[1] 华夏[1] 王会伟[1] 胡琳[1] 班进福[1] 刘彦军[1] 郭家宝[1] 魏益民[2] 张国丛[1] 彭义峰[1] 赵彦坤[1] 

机构地区：[1]石家庄市农林科学研究院/河北省小麦工程技术研究中心,河北石家庄050041 [2]中国农业科学院农产品加工研究所,北京100094

出　　处：《麦类作物学报》2016年第4期443-448,共6页Journal of Triticeae Crops

基　　金：石家庄市科学技术研究与发展计划项目(08149012A)

摘　　要：为了解河北省中低筋小麦品种的籽粒品质和馒头加工品质、评选优质馒头小麦品种,对河北省19个主推中低筋小麦品种的籽粒品质和馒头加工品质进行了测定。结果表明,除容重、出粉率、面粉色泽L＊值、面粉白度、籽粒蛋白质含量、糊化温度、吸水率外,河北省主栽中低筋小麦品种品质性状的遗传变异范围较大,19个参试小麦品种馒头综合评分平均为78.4分,变化范围67.8~85.7分;达到良好馒头标准（80~90分）的共有9个品种,分别为良星66、石优17、石新828、良星99、科麦1号、永麦1号、邢麦4号、济麦22、和冀丰703。馒头高度与拉伸曲线面积、拉伸阻力、P值和W值极显著正相关,与稳定时间显著正相关;馒头评分与P值和W值极显著正相关;馒头比容与稳定时间、粉质质量指数、拉伸曲线面积、延伸度、拉伸阻力、P值、G值和W值负相关。馒头评分与馒头坚实度极显著负相关,与馒头硬度显著负相关,说明馒头坚实度对馒头感官品质影响较大。In order to understand the grain quality and steamed bread quality of wheat cultivars in Hebei,and to select the wheat varieties which could make high-quality steamed bread,the grain quality and steamed bread quality of 19 wheat varieties with low and medium gluten were detected.The results showed that the genetic variation of wheat quality traits is large in Hebei province except for the indices of bulk density,flour yield,flour color L＊value,flour whiteness,grain protein content,gelatinization temperature and water absorption.The average comprehensive score of the steamed bread were78.4for the tested 19 varieties,with the range from 67.8to 85.7,and nine varieties reached the good steamed bread level（80-90）,which were Liangxing 66,Shiyou 17,Shixin 828,Liangxin 99,Kemai 1,Yongmai 1,Xingmai 4,Jimai 22,and Jifeng 703,respectively.The steamed bread height was significantly positively correlated with tensile curve area,stretching resistance,P values and W values,and was also significantly positively correlated with stability time.The steamed bread score was significantly positively correlated with and P value and W value.The steamed bread volume was negativelycorrelated with stability time and quality index of flour,tensile curve area,stretching ratio,stretching resistance,P values,L values and W values.The steamed bread score was significantly negative correlated with steamed bread firmness and hardness,which showed that firmness had a large effect on steamed bread quality.

关 键 词：小麦 品质 馒头加工品质 质构仪测试 感官评价 

分 类 号：S512.1[农业科学—作物学] S331