新疆专用馒头、拉面、饺子小麦品种品质研究

Study on Variety Quality of Wheat Special on Streamed Bread,Pulling Flour,Dumpling of Xinjiang

对新疆种植和选育的 1 2 0份品种 (系 )进行全面品质测试 ,从中选出新疆目前广泛种植的 1 2个小麦品种(系 ) ,对其籽粒品质、面团流变学特性和面食制成品品质进行了全面评价 ,初步提出新疆专用饺子、馒头、拉面小麦品种品质指标。即拉面专用小麦品种品质指标为湿面筋含量大于 2 8 0 % ,稳定时间 3 0～ 6 0min,弱化度80～ 1 0 0BU、延伸性大于 1 80mm ;饺子专用小麦品种品质指标为湿面筋含量大于 3 0 0 % ,稳定时间 5～ 8min,弱化度小于 90BU、最大抗拉阻力 3 0 0～40 0EU ;馒头专用小麦品种品质指标为湿面筋含量大于 2 8 0 % ,稳定时间3 5～ 7 0min,弱化度小于 90BU ,最大抗拉阻力在 2 5 0～ 3 5 0EU ,延伸性大于 1 60mm。

The whole face quality of 120 wheat varieties and lines in Xinjiang province were tested.Choosing the major cultivars from them which were planted widely in Xinjiang province at present and evaluating the varieties quality and food processing quality.Entirely and preliminary put forward the variety quality index.For special on pulling flour,the guide-line of the wheat variety quality are that the wet gluten content is over 28%,stable-time 3～6 minutes,softness is 80-100BU and its extensibility is more than 180 mm.For dumpling,the wet gluten content is over 30%,stable-time is 5～8 minutes,softness is less than 90BU and the maximum resistence is 300～400EU.For streamed bread,the wet gluten is over 28%,stable-time is 3.5～7 minutes,softness is less than 90BU,the maximum resistence is 250～350EU and its extensibility is over 160 mm.