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根据近几年国内研究和农业部组织的小麦品种样品分析以及面包用小麦品种评选结果,阐述小麦蛋白质数量与面包品质的关系:面包评分在80分以上的小麦样品,其蛋白质含量多在14%以上,小麦粉面筋含量多在32%以上。以面团流变学特性为基础,详细分析了蛋白质质量与面包品质关系:形成时间4~7 min,稳定时间9 min以,弱化度<30 F.U.,抗延阻力>400 E.U.,延伸性好,拉伸面积≥90 cm2。综合考虑各项指标,可用品种搭配的方法降低生产成本。
According to the analysis of the samples of wheat cultivars organized by the Ministry of Agriculture and Research in recent years and the results of the selection of wheat varieties for bread, the relationship between the quantity of wheat protein and the quality of bread was expounded. The wheat samples with the bread score above 80 were more than 14% Above, wheat flour gluten content more than 32%. Based on the dough rheological properties, the relationship between protein quality and bread quality was analyzed in detail: formation time 4 ~ 7 min, settling time 9 min, degree of weakness <30 FU, resistance to delay> 400 EU, good extensibility Stretching area ≥90 cm2. Taking all the indicators into consideration, we can reduce the production cost by matching the varieties.