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为了解河北省中低筋小麦品种的籽粒品质和馒头加工品质、评选优质馒头小麦品种,对河北省19个主推中低筋小麦品种的籽粒品质和馒头加工品质进行了测定。结果表明,除容重、出粉率、面粉色泽L*值、面粉白度、籽粒蛋白质含量、糊化温度、吸水率外,河北省主栽中低筋小麦品种品质性状的遗传变异范围较大,19个参试小麦品种馒头综合评分平均为78.4分,变化范围67.8~85.7分;达到良好馒头标准(80~90分)的共有9个品种,分别为良星66、石优17、石新828、良星99、科麦1号、永麦1号、邢麦4号、济麦22、和冀丰703。馒头高度与拉伸曲线面积、拉伸阻力、P值和W值极显著正相关,与稳定时间显著正相关;馒头评分与P值和W值极显著正相关;馒头比容与稳定时间、粉质质量指数、拉伸曲线面积、延伸度、拉伸阻力、P值、G值和W值负相关。馒头评分与馒头坚实度极显著负相关,与馒头硬度显著负相关,说明馒头坚实度对馒头感官品质影响较大。
In order to understand the grain quality and bread processing quality of middle and low gluten wheat varieties in Hebei Province, the quality of steamed bread wheat varieties was evaluated, and the grain quality and bread processing quality of 19 main low and medium gluten wheat cultivars in Hebei Province were determined. The results showed that the genetic variation range of quality traits of main low and medium gluten wheat cultivars in Hebei was larger except for the gravimetric capacity, flour yield, L * value, flour whiteness, grain protein content, gelatinization temperature and water absorption. The average score of breads of 19 tested wheat varieties was 78.4 points, with a variation range of 67.8-85.7 points. There were 9 varieties with good steamed bread standard (80-90 points), including Liangxing 66, Shiyou 17, Shihsin 828 , Lone Star 99, Kemai 1, Yongmai 1, Xingmai 4, Jimai 22, and Ji Feng 703. There was a significant positive correlation between bread height and tensile curve area, tensile resistance, P value and W value, and significantly positive correlation with stability time. Steamed bread score was significantly and positively correlated with P value and W value. Steamed bread specific volume and stability time, The mass index, tensile curve area, elongation, tensile resistance, P value, G value and W value were negatively correlated. Steamed bread score and bread firmness extremely significant negative correlation, and bread hardness was negatively correlated, indicating that the bread firmness of steamed bun sensory quality greater impact.