摘要
对目前河南省推广的小麦品种烘焙品质和其他品质性状分析结果表明 ,河南省多数小麦品种的烘焙品质处于中等水平 .对于面包体积来说 ,当形成时间大于 6min ,稳定时间大于 1 2min ,抗延伸性大于 35 0BU ,最大抗延伸性大于 5 0 0BU后 ,其面包体积增加不明显 .通过面筋性状对面包体积和面包评分的通径分析表明 ,稳定时间和能量对面包体积和面包评分起主要效应 .
The relationship between breadbaking and other qualities of popularized wheat in Henan was analyzed. The results indicate that most of the breadmaking qualities are in medium level. As dough development and stable time are more than 12 minutes, resistance to the extensibility exceeds 350BU and maximal resistance extensibility exceeds 500BU, the bread volume increase unclearly. The stable time and energy are the main factors by path analyzing on glutenin towards bread volume..
