晋麦92号加工品质及配粉特性探析  

Analysis on Processing Quality and Flour Blending Characteristics of Jinmai 92

作　　者：姬虎太[1] 姜兰芳[1] 王敏[1] 曹勇[1] 马小飞[1] 李晓丽[1] 郝建宇 张定一[1] JI Hutai;JIANG Lanfang;WANG Min;CAO Yong;MA Xiaofei;LI Xiaoli;HAO Jianyu;ZHANG Dingyi(Institute of Wheat,Shanxi Academy of Agricultural Sciences,Linfen 041000,China)

机构地区：[1]山西省农业科学院小麦研究所,山西临汾041000

出　　处：《山西农业科学》2020年第8期1211-1214,1262,共5页Journal of Shanxi Agricultural Sciences

基　　金：山西省农业科学院生物育种工程项目(2017yzgc011);国家转基因生物新品种培育重大专项(2016ZX08002002-008);现代农业产业技术体系建设专项(CARS_03_2_7)。

摘　　要：为明确晋麦92号的加工品质及配粉特性,以济麦44为对照,强筋小麦晋麦92号为主粉与中筋小麦品育8012进行不同比例配粉,利用快速黏度仪(RVA)、面筋聚集仪(Gluto Peak)等对配粉的粉质特性及加工品质进行了检测和分析。结果表明,晋麦92号的蛋白质含量、面筋指数、淀粉糊化特性参数均高于对照济麦44;品育8012吸水率为65.6%,接近对照济麦44(吸水率66.1%)。晋麦92号的面条加工品质最优,其面条评分为91.5分;晋麦92号与品育8012配粉比例为70∶30时,面条评分最高,为91.0分,说明对品育8012配以适量的晋麦92号可显著改善品育8012的面条加工品质。晋麦92号为面包面条兼用型品种,通过配粉可生产出高质量的面条粉。经相关性分析可知,面筋聚集参数峰值扭矩(BEM)与面条的胶黏性、咀嚼性呈极显著负相关,参数峰值时间(PMT)与面条的硬度、胶黏性、咀嚼性均呈显著正相关。To clarify the processing quality and blending characteristics of new wheat variety Jinmai 92,the wheat flours of Jinmai 92,Pinyu 8012,and the blending flours of them were used to measure the parameters of Farinograph,Rapid Visco Analyzer(RVA)and Gluto Peak,and the processing quality characteristics for noodle.The results indicated that the protein content,gluten index and RVA parameters of Jinmai 92 were higher than those of Jimai 44.The water absorption rate of Pinyu 8012 was 65.6%,close to that of Jimai 44(66.1%).The noodle processing quality of Jinmai 92 was the best among the 11 tested varieties,and the noodle score was 91.5.When the ratio of Jinmai 92 to Pinyu 8012 was 70∶30,the highest score of noodles was 91.0.The noodle quality of the blending flour was significantly higher than that of Pinyu 8012.Jinmai 92 was dual-purpose type cultivar for bread and noodle,high quality noodles could be produced by mixing flour.Correlation analysis showed that there was negative correlation between the Gluto Peak parameter BEM and the stickiness and masticability of the noodles,while the parameter PMT was significant positive correlated with the hardness,stickiness and masticability of the noodles.

关 键 词：晋麦92号 加工品质 配粉 面条 

分 类 号：S512.1[农业科学—作物学]