河北省主推小麦的饺子加工适应性研究  

Study on Adaptability of Dumpling Processing of Wheat Varieties Mainly Promoted in Hebei Province

作　　者：张国丛[1] 班进福[1] 高振贤[1] 郭家宝[1] 李亚青[1] 李孟军[1] ZHANG Guo-cong;BAN Jin-fu;GAO Zhen-xian;GUO Jia-bao;LI Ya-qing;LI Meng-jun(Shijiazhuang Academy of Agricultural and Forestry Sciences,Wheat Engineering Research Center of Hebei Province,Shijiazhuang 050041,China)

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

出　　处：《河北农业科学》2019年第1期85-90,共6页Journal of Hebei Agricultural Sciences

基　　金：河北省现代农业科技创新工程项目(F18R02);石家庄市科学技术研究与发展计划项目(08149012A)

摘　　要：为了了解河北省主推小麦品种的饺子加工适应性,筛选优质饺子专用小麦品种,以河北省主推小麦中的11个中、强筋小麦品种为试材,测定并评价其主要品质性状以及饺子的加工品质特性,分析小麦品质性状与手工饺子品质的关系。结果表明:河北省中、强筋小麦品种大部分品质性状的遗传多样性较为丰富;结合小麦品种的饺子加工适用性以及饺子手工制作的可操作性,筛选出适合河北麦区种植的饺子专用小麦品种石优17和永麦1号;小麦面粉的峰值粘度对手工饺子的感官总分影响最大,且呈显著正相关;机制面片TPA的咀嚼度与手工饺子的颜色呈显著负相关;机制面片TPA的硬度、粘聚性和胶着性与手工饺子的光泽呈显著负相关,机制面片TPA的回复性与手工饺子的光泽呈极显著负相关;机制面片TPA的硬度和粘聚性与手工饺子的细腻性呈显著负相关,机制面片TPA的回复性与手工饺子的细腻性呈极显著负相关,机制饺子面片TPA的咀嚼度与手工饺子的细腻性呈显著正相关。机制饺子面片的TPA虽然不能全面反映手工饺子的感官品质,但可间接反映手工饺子的颜色、光泽和细腻性。In order to understand the adaptability of dumpling processing of wheat varieties mainly promoted in Hebei Province and select the special high quality wheat varieties for dumpling,the main quality traits and the quality characteristics of dumpling processing of 11 medium and strong gluten wheat varieties mainly promoted in Hebei Province were tested and evaluated,and the relationship between quality traits of wheat and handmade dumplings quality was analyzed.The results indicated that the genetic diversity of most wheat quality traits was abundant in the medium and strong gluten wheat varieties in Hebei Province.Based on the adaptability of dumpling processing of wheat varieties and the maneuverability of handmade dumplings,two varieties of Shiyou 17 and Yongmai No.1 were selected as the special wheat varieties for dumpling in wheat region of Hebei Province.The peak viscosity of wheat flour had the greatest influence on the sensory score of handmade dumplings,showing a significant positive correlation.There was a significant negative correlation between chewiness of TPA of machine-made dumpling sheet and color of handmade dumpling.The hardness,cohesiveness and gumminess of TPA of machine-made dumpling sheet were significant negative associated with the gloss of handmade dumpling.The resilience of TPA of machine-made dumpling sheet was highly negative associated with the gloss of handmade dumpling.The hardness and cohesiveness of TPA of machine-made dumpling sheet showed a significant negative correlation with the smoothness of hand-made dumpling,and the resilience of TPA of machine-made dumpling sheet showed a highly negative correlation with smoothness of handmade dumpling,and the chewiness of TPA of machine-made dumpling sheet showed a significant positive correlation with smoothness of handmade dumpling.TPA values of machine-made dumpling sheet could not fully reflect the sensory quality of handmade dumpling,but it could indirectly reflect the color,gloss and smoothness of handmade dumpling.

关 键 词：河北省 主推小麦 品质性状 饺子加工 适应性 

分 类 号：S512.1[农业科学—作物学]