陕西省主要推广小麦品种配粉特性的研究  

Flour Blending Property of Main Wheat Varieties Growing in Shaanxi Province

作　　者：李硕碧[1] 李必运[1] 

机构地区：[1]西北农林科技大学农学院小麦所,陕西杨陵712100

出　　处：《中国粮油学报》2003年第4期9-13,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：分析了陕西省 15个推广小麦品种及其 2 6个混配粉的面团流变学特性。结果表明 ,年际间和不同批次制粉间强筋小麦品质变化较大 ,中筋和弱筋小麦品质变化相对较小。不同混配方式配粉由于其面团流变学特性变化规律不同而产生不同的配粉结果。混配粉面团评价值、拉伸阻力和延伸性测定值与由基础品种估算的理论值无显著差异 ,而且有极显著正相关性。混配粉品质趋于混配品种平均值 ,并有“超高种”、“超低种”现象。陕 2 5 3、绵阳 19、小偃 2 2、武农 14 8等作为配粉品种较为理想。Dough rheological properties of fifteen wheat varieties and their twenty-six blended flours were analyzed.The properties changed in a wide range during different years and milling batches for strong-gluten wheat but for in a relatively narrow range mendium wheat and weak wheat .Different flour blending produced different blended flour due to the dough rheological properties changing in different ways.The test values for dough valorimeter,resistance to extension and extension of the blended flours had no significant difference with and were positively correlated to their estimation values. The property values the blended flours tended to be the average values for the wheat varieties used.Some of the blended flours the had even better quality than that of the top one among the variesies used;some of them even poorer than the poor one used.Wheat variety Shaan 253,Mianyang 19,Xiaoyan22 and Wunong 148 were good varieties for flour blending.

关 键 词：小麦 面团特性 配粉 强筋小麦 混配粉 流变学特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]