| 黄淮麦区小麦馒头加工品质影响因素的研究 |
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| 引用本文： | 黄峰,殷贵鸿,韩玉林,王丽娜,唐建卫,李新平,杨光宇.黄淮麦区小麦馒头加工品质影响因素的研究[J].粮油食品科技,2011,19(3). |
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| 作者姓名： | 黄峰 殷贵鸿 韩玉林 王丽娜 唐建卫 李新平 杨光宇 |
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| 作者单位： | 1. 河南省周口市农科院,河南,周口,466000;中国农业大学农学与生物技术学院,北京,100094
2. 河南省周口市农科院,河南,周口,466000 |
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| 基金项目： | 转基因生物新品种培育重大专项课题，国家农业科技成果转化项目，小麦现代农业产业技术体系，河南省重大科技专项 |
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| 摘 要： | 选用黄淮麦区南部主栽品种和近几年国家审定的品种共42个,研究其馒头加工品质与小麦品种品质性状的关系及影响馒头品质的主要小麦品质性状.结果表明:42个小麦品种馒头总评分75.8分,达到80分以上的占24%;适合制作优质馒头的品种有豫农035、郑育麦029、周99133、周麦16、花培5号、周麦19、偃展4110、漯4518、豫麦34和丰舞981.馒头总评分与面粉白度和亮度呈极显著正相关,与面粉灰分、直链淀粉和膨胀势呈显著负相关.对主要小麦品质性状进行协调选择是选育优质馒头小麦品种的关键
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| 关 键 词： | 小麦 品质性状 馒头加工品质 黄淮 |
Study on the effects of processing quality of steamed bread from wheat in Yellow and Huai valleys |
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| HUANG Feng,YIN Gui-hong,HAN Yu-lin,WANG Li-na,TANG Jian-wei,LI Xin-ping,YANG Guang-yu.Study on the effects of processing quality of steamed bread from wheat in Yellow and Huai valleys[J].Science and Technology of Cereals,Oils and Foods,2011,19(3). |
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| Authors: | HUANG Feng YIN Gui-hong HAN Yu-lin WANG Li-na TANG Jian-wei LI Xin-ping YANG Guang-yu |
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| Affiliation: | HUANG Feng~(1,2),YIN Gui-hong~1,HAN Yu-lin~1,WANG Li-na~1,TANG Jian-wei~1,LI Xin-ping~1,YANG Guang-yu~1 (1.Zhoukou Academy of Agricultural Science,Zhoukou Henan 466000,2.College of Agriculture and Biotechnology,China Agricultural University,Beijing 100094) |
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| Abstract: | 42 wheat cultivars from the southern region of Yellow and Huai wheat valleys and some national authorized varieties were used to study the relationship between the steamed bread quality and the wheat flour quality traits,and the parameters of the wheat quality characteristics affecting the steamed bread-making quality.The results showed that the average value of total scores for steam bread quality was 75.8,total scores higher than 80 was 24%.The varieties which adapted to good quality steamed bread were Yu... |
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| Keywords: | wheat quality property processing quality of steamed bread Yellow and Huai valleys |
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