砂姜黑土区小麦籽粒质量及利用潜力研究

Study on Kernel Quality and Processing Utilization Potential of Wheat in Lime Concretion Black Soil Area

为了解安徽省宿州市砂姜黑土区大田小麦籽粒质量现状,评估该区域小麦加工利用潜力,以2011-2013年安徽省宿州市砂姜黑土区抽取的107份大田小麦样品为试验材料,参照相关标准分析了小麦籽粒质量特性及其加工利用能力。结果表明,宿州砂姜黑土区大田小麦容重平均为792±17g·L-1,籽粒蛋白质含量平均为14.2±1.6%,湿面筋含量平均为29.1±3.6%,面团稳定时间平均为11.8±9.7min;容重、籽粒蛋白质含量、湿面筋含量年际间变异较小,面团稳定时间年际间变异较大。2011-2013年宿州砂姜黑土区大田小麦样品中有20.56%达到《优质小麦-强筋小麦》二等标准。宿州砂姜黑土区生产的小麦籽粒质量为中筋偏强类型;以湿面筋含量、面团稳定时间为依据,宿州砂姜黑土区大田小麦适宜加工面条、馒头、饺子等传统中式面制品。

The wheat kernel quality in lime concretion black soil area was analysed and the regional wheat processing utilization potential was evaluated in this study.107 wheat samples were collected from farmlands in the lime concretion black soil area of Suzhou city,Anhui province from 2011to2013.The results showed that the average test weight was 792±17g·L-1,and kernel protein content was 14.2±1.6%,and wet gluten content was 29.1±3.6%,and stability time was 11.8±9.7min.There were small variances for test weight,kernel protein content and wet gluten content among different years,but significant differences for their dough stability time.The wheat production in Suzhou lime concretion black soil area belongs to medium or strong gluten wheat type.22samples（with a percentage of 20.56%）reached the requirements of the secondary standard according to High Quality Wheat-Strong Gluten Wheat（GB/T 17892-1999）,which is suitable for making noodles,steamed bread,dumpling and other traditional Chinese flour products.