旱地春小麦品种西旱一号配粉特性研究

Blending Performance of Dry Land Spring Wheat Variety Xihan 1

[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.