法国小麦品质及其与中国小麦搭配制粉研究

On Quality of French Wheat and Flour Milling of Mixture Blended with Chinese Wheat

研究了法国小麦(FW-P11)及4种中国小麦品种的理化品质;并在此基础上,设计法麦与以上中国小麦的搭配比例,研究其混合粉的品质及食品加工性能,进行了馒头、面条、面包制作试验。结果表明:法麦(FW-P11)灰分含量低、出粉率高、蛋白质损失率低、面筋含量低但面筋指数高,是一种优质的低筋小麦;与中国小麦搭配后,混合粉的湿面筋含量有所提高;法麦(FW-P11)与江苏低筋红麦按1∶1搭配时,表现出良好的蒸煮特性,可以制作出优质的馒头;法麦(FW-P11)与江苏中筋红麦按1∶1搭配时,表现出良好的面条加工性能;法麦(FW-P11)与河南豫麦34按1∶1搭配时,表现出良好的烘焙特性,能制作出品质优良的面包。研究显示,法国小麦与中国主要小麦品种合理搭配使用,可以优势互补,达到生产不同专用粉的目的。

The physical and chemical properties of French wheat （ FW - P11 ） and d species of Chinese wheat were studied ; on this basis the blending proportion of French wheat and Chinese wheat was designed to study the quality and food processing properties of blended flour by experiment of making steamed bread, noodle and bread. The results show that French wheat （ FW - P11 ） is highquality wheat with low strength, low ash content, high flour yield, low loss of protein, low gluten content, but high gluten index. After blending with Chinese wheat, the gluten content of blended flour can be improved. Wtlen French wheat （ FW - P11） is blended with Jiangsu red wheat with low strength in a proportion of 1 ： 1, a good steaming property is showed for making high-quality steamed bread. When French wheat （ FW - P11 ） is blended with Jiangsu red wheat with middle strength in a proportion of 1：1, a good noodle processing property is showed. When French wheat （ FW - P11 ） is blended with Henan Yu wheat in a proportion of 1 ： 1, a good baking property is showed for making high-quality bread. The study indicates that French wheat and Chinese wheat can be relatively complemented in superiority, so as to obtain the purposes of producing different kinds of special flour.