龙麦35的加工特性及其在面制品中的应用研究  

Processing Characteristics of Longmai 35 and Its Application in Flour Products

作　　者：刘东军 宋维富 戴常军 杨雪峰 赵丽娟 宋庆杰 张春利 辛文利 白光宇 孙志玲 孙雪松 张宝辉 肖志敏 Liu Dongjun;Song Weifu;Dai Changjun;Yang Xuefeng;Zhao Lijuan;Song Qingjie;Zhang Chunli;Xin Wenli;Bai Guangyu;Sun Zhiling;Sun Xuesong;Zhang Baohui;Xiao Zhimin(Crop Resource Institute of Heilongjiang Academy of Agricultural Sciences,Haerbin 150086;Quality and Safety Institute of Agricultural Products,Heilongjiang Academy of Agricultural Sciences,Haerbin 150086;Tainihe farm,Chenbalhu Banner,Inner Mongolia Autonomous Region,Hailaer 021022)

机构地区：[1]黑龙江农业科学院作物资源研究所,哈尔滨150086 [2]黑龙江农业科学院农产品质量安全研究所,哈尔滨150086 [3]内蒙古自治区陈巴尔虎旗特泥河农牧场,海拉尔021022

出　　处：《中国粮油学报》2022年第2期19-24,共6页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省农业科学院重点课题(2019YYYF001);黑龙江省自然科学基金(LH2020C092);黑龙江省农科院农业科技创新跨越工程(HNK2019CX04-02);黑龙江省现代农业产业技术小麦协同创新推广体系(202112)。

摘　　要：本研究对龙麦35品质分析结果显示其优异的蛋白质量和淀粉糊化特性,高分子量麦谷蛋白亚基组成为:2*,7+9,5+10,淀粉合成基因Wx-B1缺失,证实了龙麦35是面包/面条麦兼用小麦新品种。通过龙麦35与垦九10配麦加工特性及其在面包和面条品质评价结果表明:龙麦35可提升配麦制粉的稳定时间、最大抗延阻力和能量,龙麦35∶垦九10(3∶1和1∶1)配麦制粉加工的面包和面条评分分别为91.2、86.5和84.3、82.0,均达到优良水平。通过分析加工特性与食品品质之间关系认为,稳定时间、最大抗延阻力和能量是影响面包和面条制品品质的重要参数。The results of quality analysis to Longmai 35 conducted in the present research indicated that,Longmai 35 had an excellent protein quality and good starch gelatinization,high molecular weight glutenin subunits of longmai 35 was 2*,7+9,5+10,and starch synthesis gene Wx-B1 was missing,which confirmed that Longmai 35 wasa bread/noodles wheat variety.Processing characteristics and quality evaluation of bread and noodle after wheat blending indicatedthat Longmai 35 could significantly improve the stability time,extensograph maximum resistance and energy area,and the quality evaluation of bread and noodle with Longmai 35∶kenjiu 10(3∶1 and 1∶1)flour were 91.2,86.5 and 84.3,82.0,respectively.it wasconsidered that stablity time,extensograph maximum resistance and energy area were the important parameters affecting the quality of bread and noodle products by the analysis of the relationship between processing characteristics and food quality.

关 键 词：龙麦35 面包/面条兼用 配麦 加工特性 

分 类 号：S512.12[农业科学—作物学]