黄淮麦区小麦馒头加工品质影响因素的研究

Study on the effects of processing quality of steamed bread from wheat in Yellow and Huai valleys

选用黄淮麦区南部主栽品种和近几年国家审定的品种共42个,研究其馒头加工品质与小麦品种品质性状的关系及影响馒头品质的主要小麦品质性状。结果表明:42个小麦品种馒头总评分75.8分,达到80分以上的占24%;适合制作优质馒头的品种有豫农035、郑育麦029、周99133、周麦16、花培5号、周麦19、偃展4110、漯4518、豫麦34和丰舞981。馒头总评分与面粉白度和亮度呈极显著正相关,与面粉灰分、直链淀粉和膨胀势呈显著负相关。对主要小麦品质性状进行协调选择是选育优质馒头小麦品种的关键。

42 wheat cultivars from the southern region of Yellow and Huai wheat valleys and some national authorized varieties were used to study the relationship between the steamed bread quality and the wheat flour quality traits,and the parameters of the wheat quality characteristics affecting the steamed bread-making quality.The results showed that the average value of total scores for steam bread quality was 75.8,total scores higher than 80 was 24%.The varieties which adapted to good quality steamed bread were Yunong 035,Zhengyumai 029,Zhou 99133,Zhou 16,Huapei 5,Zhou mail9,Yumai 34,Luo 4518,Yanzhan 4110,and Fengwu 981.The total score for steamed bread was positive correlations with the flour whiteness and lightness evidently,while negative correlations with flour ash content,amylose content,swelling power.The key of breeding high-quality wheat variety for steamed bread is to select them according to quality traits.