摘要
对郑州市郊区种植的引自长江中下游麦区和黄淮麦区最新育成的6个弱筋小麦品种的磨粉、理化和流变学特性以及蛋糕烘焙品质进行了评价研究,并与澳大利亚软麦(AWB Soft)的品质进行了比较。结果表明:郑004-1是供试品种中最适于加工蛋糕专用粉的小麦品种,其主要品质指标已达到澳大利亚软麦的品质水平。还就小麦品质特性对蛋糕品质的影响进行了讨论。
6 newly cultivated weak strength wheat varieties planted in the countryside of Zhengzhou City and introduced from in the wheat planting areas of the Changjiang River middle-lower reaches as well as the Yellow and Huihe River reaches were studied by evaluation of their milling,physical and chemical characteristics as well as rheological behaviour,and their quality was compared with that of AWB Soft variety from Australia.The results indicated that Zheng 004-1 is the most suitable wheat variety for processing tailored flour for cakes in the varieties tested and its main quality indexes have reached the quality level of AWB Soft from Australia.The effects of wheat quality on cake quality were also discussed.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第12期13-15,共3页
Cereal & Feed Industry
基金
河南省科技攻关计划项目(0224010003)
河南省重大科技攻关计划项目(0122010237)
关键词
弱筋小麦
蛋糕专用粉
品种
筛选
品质
weak strength flour
tailored flour for cake
variety
sifting
quality
