华麦1028小麦品种品质及加工适宜性研究

Study on Quality and Processing Suitability of Wheat Variety Huamai 1028

本试验以2019—2020年度江苏淮南麦区生产的华麦1028为对象,采用热机械学特性分析、面团糊化特性分析等方法研究该品种的品质和加工适宜性。结果表明,华麦1028小麦硬度指数范围为55%~58%,粗蛋白含量为13.05%~14.42%,沉淀值为26.0~27.5mL,湿面筋含量为31.3%~40.5%,吸水率为58.2%~63.6%,形成时间为1.2~4.7min,稳定时间为3.2~7.6min,最大拉伸阻力为286~664BU,拉伸面积为65~97cm^(2)。华麦1028糊化特性参数变化范围分别为峰值黏度2501~2902cP、谷值黏度1560~1692 cP、崩解值896~1334cP、最终黏度3015~3288cP、峰值时间5.87~6.07min,糊化温度86.35~87.25℃。面包评分61.8~79.1分,与延伸性和面包体积呈极显著正相关(P<0.01),与拉伸面积和湿面筋含量呈显著正相关(P<0.05);面条评分72.0~92.5分,与粗蛋白含量和面条色泽呈极显著正相关(P<0.01),与湿面筋含量、面筋指数和延伸性呈极显著负相关(P<0.01)。整体上看,华麦1028是一个适合加工面条等蒸煮类食品的优质中筋小麦品种。

The quality and processing suitability of Huamai 1028 from the Huainan wheat region of Jiangsu Province in 2019-2020 were studied by means of thermomechanical characteristics and gelatinization characteristics analyses.It was found that its hardness index was in 55%~58%;the crude protein content was in 13.05%~14.42%;the precipitation number was in 26.0~27.5 mL;the wet gluten content was in 31.3%~40.5%;the moisture absorption rate was in 58.2%~63.6%;the formation time was in 1.2~4.7 min;the stable time was in 3.2~7.6 min;the maximum tensile resistance was in 286~664 BU;the tensile area was in 65~97 cm^(2).The pasting properties including peak viscosity,valley viscosity,disintegration value,final viscosity,peak time and gelatinization temperature were as 2501~2902 cP,1560~1692 cP,896~1334 cP,3015~3288 cP,5.87~6.07 min and 86.35~87.25℃,respectively.The bread score was 61.8~79.1,and very significantly positively correlated with elongation and bread volume(P<0.01),and significantly positively correlated with tensile area and wet gluten content(P<0.05).The noodle score was 72.0~92.5,which was very significantly positively correlated with crude protein content and noodle color(P<0.01),but very significantly negatively correlated with wet gluten content,gluten index and elongation(P<0.01).It was concluded comprehensively that Huamai 1028 was a high-quality medium-gluten wheat variety suitable for processing Chinese cooking food such as noodles.