中澳小麦配麦对小麦粉和面条品质的影响

Effect of wheat blending with Australian and Chinese wheat on flour and noodle quality

将三种澳洲小麦按不同比例分别与两种中国小麦配麦制粉,研究配麦对小麦粉和面条品质的影响。结果表明:在相同灰分含量的条件下,澳麦的实验制粉出粉率高于参试中国小麦,配麦可以改变小麦粉面筋强弱、面团流变学等品质特性;澳麦A1(优质白麦)对两种中国小麦面条品质的改良效果均达到显著水平,澳麦A2(优质硬麦)对品质稍差的中国小麦面条品质的改良效果显著,澳麦A3(普通硬麦)对两种中国小麦的面条品质改良效果均未达到显著水平。最佳配麦组合是C3A1(50∶50)。配麦后的品质特性与原料小麦的品质密切相关。

The effect of wheat blending on flour and noodle quality was studied with 3 kinds of Australian wheat and 2 kinds of Chinese wheat blended in different proportions. The results showed that the flour extraction of Australian wheat was higher than that of the tested Chinese wheat under the condition of the same ash content. Wheat blending changed some quality characters, for example, gluten strength, dough rheological properties. Australian wheat A1 （Premium White） could improve the noodle quality of Chinese wheat significantly. Australian wheat A2 （Prime Hard） could improve the noodle quality of the Chinese inferior wheat significantly, while the noodle quality made of the two kinds of Chinese wheat was not improved significantly by Australian wheat A3 （Hard）. The best combination was C3A1 （50： 50）. Quality characteristics were closely related to the quality of raw wheat after wheat blending.