小麦加工品质对馒头的适宜性评价研究

Evaluation on the Suitability of Wheat Varieties for Making Steamed Bread in Shandong Province

以山东省23个小麦品种为材料,进行了其加工品质性状对馒头质量的适宜性评价研究。研究发现,与馒头质量相关性较大的小麦加工性状指标有千粒重、沉淀值、软化度、公差指数、断裂时间和评价值;同时还发现,馒头高度是反映其质量性状的1个重要指标。评价结果显示:山东省适宜高质量馒头制作的小麦品种较少,其中鲁麦13号、鲁麦14号和pH82-2-2为最适宜品种,其它绝大部分品种适宜性较低。

Twenty-three varieties of wheat produced in Shandong Province were taken as materials to evaluate their suitability in quality characteristics for making steamed bread. It was found that 1 000- kernel weight, sedimentation value, degree of softening, mixing tolerance index, breakdown time and valorimeter value had obvious relationship with the quality of steamed bread, and that the height of steamed bread was a key indicator of its quality. The evaluation result showed that only a few wheat varieties were suitable for making steamed bread, the best ones were Lumai 13, Lumai 14 and pH82-2-2, and most of the rest had relatively low suitability.