2011年我国黄淮麦区强筋小麦品质状况研究

Study on Quality Characteristics of Strong Gluten Wheat in Huang-Huai Area in 2011

通过对黄淮麦区2011年收获的244份高产强筋小麦样品进行全面分析和评价,结果表明:小麦样品的千粒重平均值为(41.46±4.30)g,容重平均值为(799.43±19.40)g/L,籽粒硬度指数平均值为65.48±5.03,粗蛋白质含量平均值为(14.24±1.34)%,湿面筋平均值含量为(31.13±2.95)%,面筋指数平均值为(74.59±19.12)%,降落数值平均值为(343.34±41.77)s,沉降值平均值为(63.88±11.15)mL,吸水率平均值为(61.50±3.31)%,形成的时间平均值为(11.62±7.69)min,稳定时间平均值为(18.95±9.96)min,弱化度平均值为(32.00±21.54)BU,最大拉伸阻力平均值为(585.92±200.18)E.U.,延伸度平均值为(142.50±17.28)mm。

In 2011,244 high production and stong gluten wheat samples were analyzed and comprehensive evaluated.The result indicated that the average grain mass of 1 000 kernel of wheat was(41.46±4.30) g,the average bulk density of wheat was(799.43±19.40) g/L,the average hardness of grain was 65.48±5.03,the average grain protein content was(14.24±1.34)%,the average gluten content was(31.13±2.95)%,the average the gulten index was(74.59±19.12)%,the average falling number was(343.34±41.77) s,the average sedimentation value was(63.88±11.15) mL,the average water absorption was(61.50±3.31)%,the average development time of dough was(11.62±7.69) min,the average dough stability time was(18.95±9.96) min,the average degree softening of dough was(32.00±21.54) BU,the average maximum stretch resistance was(585.92±200.18) E.U.,the average extendibility of doughs was(142.50±17.28) mm.