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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (19): 52-57.

所属专题： 小麦

• 食品 营养 检测 安全 • 上一篇    下一篇

高产小麦品种济麦22配粉效应及馒头制作品质研究

刘爱峰 程敦公 李豪圣 宋健民 赵振东 刘建军   

  • 收稿日期:2010-04-12 修回日期:2010-06-07 出版日期:2010-10-05 发布日期:2010-10-05
  • 基金资助:

    公益性行业（农业）科研专项经费项目“黄淮海小麦抗旱抗干热风生产技术研究与示范”;成果转化项目“高产稳产优质广适小麦新品种济麦22生产技术试验示范”;小麦现代产业技术体系建设;山东省泰山学者岗位“小麦遗传育种与栽培学”项目

Blending flour quality characteristic and steamed-bread quality of winter wheat Jimai22 with high yield

  • Received:2010-04-12 Revised:2010-06-07 Online:2010-10-05 Published:2010-10-05

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摘要：

摘要：本文将当前大面积推广的小麦品种济麦22面粉按0、20、40、60、80和100％比例分别与济南17和济宁13面粉混合，形成不同类型的配粉，研究了配粉的面粉颜色、蛋白质特性、面团揉混特性、淀粉RVA糊化特性等变化及馒头品质表现。结果表明，不同类型配粉的品质特性存在差异，济麦22与济南17的2、3号配粉的白度、面片色泽、蛋白质特性和面团揉混特性等均有较好改善，3、4号配粉具有较好的RVA糊化特性，3、4号配粉的馒头品质较好；济麦22与济宁13的4、5号配粉的面粉白度和面片色泽特性较好，3号配粉具有较好的蛋白特性，3、4、5号配粉的面团揉混特性和RVA糊化特性得到一定改善，2、3号配粉的馒头品质较好。这说明添加一定比例的济麦22面粉到济南17或济宁13面粉中可以生产出适合制作优良馒头的面粉。济麦22与济南17面粉的合理搭配不仅可以合理利用有限的济南17优质小麦，更重要的是使济麦22的高产潜力得到更好地发挥，在最大程度上提高济麦22和济南17原粮的经济价值和使用价值。

关键词: 水产动物, 水产动物, 病害, 数据库, 测报系统

Abstract:

Abstract:In this paper,the winter wheat variety Jimai22 with high yield and wide populated area was used to blend with Jinan17 and Jining13 to get new type flour by the percentage 0,20,40,60,80 and 100.The changes of flour color,proten character,dough mixograph parameters and starch RVA characters were studyed,and the steamed-bread quality was also evaluated.The results showed that differernt type blending flour had differnet quality characters.Among the blending flour of Jimai22 and Jinan17,the whiteness,dough color,proten traits and dough mixograph characteristics of No.2 and 3 flour were improved better,the No.3 and 4 flour showed better starch RVA characters and could be made steamed-bread with good quality.Among the blending flour of Jimai22 and Jinan17,the No.4 and 5 flour had better whitenee and dough clor traits,the No.3 showed better proten characters,the dough mixographic traits and starch RVA parameters were all improved of No.3,4 and 5 flour,and the steamed-bread quality of No.2 and 3 was better.All these demonstrated that the flour with good steamed-bread making quality could be produced by blending a certain percentage Jimai22 to Jinan17 or Jining13 respectively.The advantage of rational blending between Jimai22 and Jinan17 is to make the limited high quality wheat be used fully,and the most important is to make the Jimai22 play its main role fully in high yield,then increase the economic and use value of Jimai22 and Jinan17 by the greatest extent.