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旱地春小麦品种西旱一号配粉特性研究 被引量:1

Blending Performance of Dry Land Spring Wheat Variety Xihan 1
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摘要 [目的]为研发配粉工艺和合理有效开发利用国产低质小麦提供科学依据。[方法]对旱地春小麦品种西旱一号和优质小麦品种永良四号、银春八号及甘春20号进行配粉试验,测定其吹泡参数和稠度参数。[结果]用75%西旱一号与25%永良四号配粉,面团烘焙力(W)得到显著提高;用25%西旱一号分别与75%银春八号和甘春20号配粉,面团各项品质指标均接近或显著高于理论值。相关统计分析结果表明:吹泡参数的面团延伸性(L)、烘焙力(W)、膨胀指数(G)与稠度参数的吸水率(WA)、形成时间(TPr)、稳定时间(Tol)之间存在0.01极显著正相关。[结论]具有互补效应的小麦粉搭配比例适宜时,可使某些品质指标得到一定改善。 [Objective]The aim was to provide the scientific basis for the research blending process and using domestically produced low-quality wheat.[Method]The blending experiments were carried out with dry land spring wheat Xihan 1 and quality wheat Yongliang 4,Yinchun 8 or Ganchun 20 after milling flour. The flour alveograph parameters and consistency parameters were determined.[Result]The baking strength (W) was improved obviously when 75% Xihan 1 was mixed with 25% Yongliang 4; the quality indexes of dough were close to or significantly higher than the theoretical value when 25% Xihan 1 was mixed with 75% Yinchun 8 or Ganchun 20. The results of correlation analysis showed:there was 0.01 extreme remarkable positive relativity between the extensibility (L),baking strength (W),swelling index (G) of flour alveograph parameters,and xishuilv (WA),peak time(TPr),stability time (Tol) of consistency parameters. [Conclusion]The suitable proportion of blending flour with complementary effect could improve some quality indexes of flour.
出处 《安徽农业科学》 CAS 北大核心 2010年第24期12985-12987,共3页 Journal of Anhui Agricultural Sciences
基金 农业部农业科技跨越计划(2008跨35) 国家科技支撑计划(2007BAD52B08)
关键词 配粉 吹泡参数 稠度参数 Blending flour; Alveograph parameters; Consistency parameters;
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