黄淮麦区砂姜黑土强筋小麦品种面食制作品质研究

Study on Food- Making Quality of Wheat Varieties in Lime Concretion Black Soil Area of the Huanghuai Wheat Region

以现代农业产业技术体系重点项目"黄淮麦区砂姜黑土强筋小麦产业化技术研究"筛选出的13个强筋小麦品种为材料,研究其面包、面条制作品质及相关品质特性。结果表明,半数以上品种的面包制作品质较好,和面时间超过3.0 min的品种其面包内部结构纹理均匀细腻、色泽亮乳白色、口感好;面条制作品质的色泽、表观、光滑性和食味均较好,品种间差异主要表现在适口性和粘弹性;品种济麦20、西农979、郑麦7698、济南17和郑麦9023等具有优良的面包制作品质;郑麦366、济麦20和西农979等的面条制作品质优良,鲜面片24 h内的色泽变化较小,淀粉糊化的峰值粘度较高,干面条和煮后面条的品质均较好。

Thirteen strong -gluten wheat varieties were selected in the key project of Modern Agricultur-al Industry Technology System—Study on Industrial Technology for Strong -gluten Wheat from Lime Concre-tion Black Soil Area of the Huanghuai Wheat Region.Their bread-and noodle-making quality and related char-acteristics were studied in this paper.The results showed that more than half of the varieties had better bread-making quality;and the bread made with longer mixing time （〉3.0 min）were found better texture,light color,and good taste.All the varieties showed better noodle-making quality in color,appearance,smoothness and taste;the differences between varieties were found in palatability and viscoelasticity.The varieties such as Jimai 20,Xinong 979,Zhengmai 7698,Jinan 17 and Zhengmai 9023 showed better bread-making quality, while the varieties such as Zhengmai 366,Jimai 20 and Xinong 979 showed better noodle-making quality as less color change of fresh facets during 24 hours,better starch quality with higher peak viscocity and better quality of dry and cooking noodles.