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.