北方春小麦生产专用粉的品质分析与评价

THE QUALITY ANALYSIS AND EVALUATION OF SPECIAL FLOUR OF NORTHERN SPRING WHEAT

为开发利用国产小麦原料．就北方春小麦能否生产专用粉问题．对黑龙江垦区近３ｏ个小麦主栽品种进行了品质化验分析和焙烤实验。结果表明．黑龙江垦区春小麦蛋白质含量较高．具有较好的营养品质．但面团特性难于同世界主产国小麦相比．同国内优质麦相当。不同品种间品质差异较大，具有生产专用粉的基础条件。罗布林、辽春１０号、钢９１－４６等品种的面团特性好．达到生产面包粉的指标；克丰３号、克丰５号等品种可用来生产馒头、饺子等专用粉；辽春４号、龙辐麦５号等品种具有较好的生产面条专用粉条件。

In order to develop and make use of the domestic wheat and solve the problem. that if the northern spring wheat can Produce special flour,we have had a thorough analysis and done a series of toasting experiments on the quality of more than 30 main cultivation breeds in Heilongjiang farm area.The test results indicate that the northern spring wheat possess the essential condition of producing special flour because of its higher content of protein,better nutrient quality and bigger difference between different varieties and its dough quality is equal to domestic good wheat.but it is inferior to the wbeat of main cultivating country in the world.The analytic results also show that the dough quality of Blaobulin,Liaochun number 10 and Gang 91-46 is very good and its special flour can be used to toast bread; that the special flour of Kefeng 3 and Kefeng number 5 can be used toproduce steam bread and dumpling. that the breeds of Liaochun number 4.Liaochun number 5 ect possess the condition of producing noodle spedal flour.