黑龙江省不同筋力的小麦粉与馒头品质关系的研究

Studies on the Relationship between Wheat Flour With Different Gluten Content and Quality of Steamed Bread in Heilongjiang Province

本试验采用了黑龙江省３６个大面积主栽小麦品种，对其进行了小麦品质特性与馒头品质关系的初步探讨。结果表明：强筋小麦和弱筋小麦都制作不出高质量的馒头，尤其是强筋小麦与馒头品质呈显著负相关．中筋小麦最适合制作馒头。

Wheat varieties Cultivated largely in Heilongjiang province were selected in this experinent fur studying the relation between wheat quality characters and the quality of steamed bread.The results showed that the strung gluten wheat and weak one Could not cook fine steamed bread.In particuar,the strung sluten wheat had significant negative interrelation to the quality of steamed bread,The middle gluten wheat were optimum one for cooking steamed bread.