摘要
选有代表性小麦样品63份,对有关品质特性进行了测定与回归分析.结果表明:小麦角质率与容重反映小麦的质量;面团评价计值与馒头总分的回归方程可作为估测小麦粉筋力强弱和蒸煮品质的参考;小麦粉矿质营养素对比人类膳食的要求,Cu、Fe基本满足.Zn、Mn、Mg需要进一步补充;Ca、P需要大量强化.品质特性表现较好的小麦品种可做为培育不同用途小麦的参考依据.
The physical and chemical characters of wheat are measured with 63 representive samples of wheat, and the obtained data are analysed by regression analysis.As a result, they show that the vitreotisness and the bulk weight of wheat reflect its quality; their regression equations for the evaluative value of dough and the total mark of steamed bread can be used as a reference to evaluating the gluten stren-gth and steaming quality of flour.As for the nutritive elements of mineral in flour, compared with the need human diet, Cu and Fe can basically meet the human needs, but Zn, Mn, Mg have to be more supplied, while Ca and P need be greatly complemented.Moreover, these varieties of wheat showing better quality provide reference to the cultivation of wheat for different uses.
关键词
小麦
小麦粉
品质特性
wheat flour quality character
