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对于同一面包用小麦品种的蛋白质含量极为不同的样品,面包体积与蛋白质含量、沉降值、farinogram(粉质图)吸水率和mixogram(和面图)峰高等呈密切直线相关;与farinogram形成时间及稳定时间等呈曲线相关;与mixogram和面时间无明显相关。研究结果认为:在面包用小麦品种开发种植中,以品种真实性鉴定为基础,用籽粒蛋白质含量、SDS沉降值等可进行小麦品质的检测与分级;全玻璃质颗粒率可作为反映蛋白质含量高低的初检指标。
Bread samples were closely related to protein content, sedimentation value, water absorption of farinogram and peak height of mixogram for bread samples of the same breed with different protein content. The differences between farinogram formation time and Stable time curve-related; with mixogram and surface time no significant correlation. The results showed that the detection and classification of wheat quality could be carried out based on the identification of the authenticity of cultivars and the grain protein content and SDS sedimentation value. The whole vitreous grain rate could be used as a marker of the protein content The initial check index.