豫北地区小麦籽粒质量及其加工利用潜力研究

Investigation and Study on the Kernel Quality Properties of Wheat in North of Henan Province and the Processing Potency

为明确豫北地区大田小麦籽粒质量现状，分析区域小麦加工利用潜力，以2008年_2013年在豫北地区按试验设计采集的486份大田小麦样品为材料，分析豫北地区大田小麦籽粒质量现状，探讨小麦加工适用性及加工利用潜力。结果表明，豫北地区大田小麦容重、面团稳定时间较高，湿面筋含量偏低；沉降指数、面团形成时间、弱化度、粉质质量指数年际间变化较大。2008年～2013年豫北地区大田小麦样品有2．88％达到《优质小麦强筋小麦》二等标准。湿面筋含量较低是豫北地区优质小麦比例较低的限制性因素。以湿面筋含量、面团稳定时间同时满足要求作为参考依据，豫北地区大田小麦样品满足不同食品要求的比例依次为面条〉馒头〉饺子〉发酵饼干〉面包〉酥性饼干〉蛋糕、糕点。

This investigation was carried out to study the quality properties of wheat from the northern Henan Province and their potential process capacity. A total of 486 wheat samples were collected from farmlands in the north- ern Henan Province from the year 2008 to 2013. The wheat kernel quality properties were analyzed, and the applica- bility of wheat processing and processing potential were investigated. The results showed that wheat quality from North of Henan Province was higher in volume weight and stability of dough, and lower in wet gluten content. The sedimenta- tion value, dough formation time, softening degree and farinograms quality number had bigger change between years. Second - class quality wheat proportion is only 2.88% by the standard 〈 High Quality Wheat Strong Gluten Wheat 〉. Low wet gluten content is the restrictive factor of low high quality wheat proportion in the north of Henan province. On the condition that wet gluten content and dough stability time conform to requirements, Satisf the requirement of differ- ent food, the proportion in the order ： noodles 〉 steamed bread 〉 dumplings 〉 fermentation of biscuits 〉 bread 〉 crisp cookies 〉 cakes and pastries.