豫西南小麦品种馒头制作适宜性研究

馒头是我国居民的传统主食之一。随着馒头机械化生产和市场化销售比例增加，馒头产业得到较快发展。在工业化馒头制作条件下，小麦品种特性及其面粉的馒头制作适宜性，尤其是面粉质量的稳定性，显著影响馒头的产品质量、消费体验及工业化生产的经济效益。选用豫西南地区生产上种植面积大、代表性较强的小麦品种为原料，分析其小麦粉品种的理化特性，研究馒头制作的适宜性及其小麦粉品种质量和馒头特性之间的关系。结果表明，豫西南小麦粉湿面筋含量较高，但面筋指数还有待改进；优质小麦占比有待提高；小麦粉色泽红绿值（a*值）、黄蓝值（b*值）、面筋指数、粉质参数的面团软化度、拉伸参数的拉伸面积及吹泡参数的面团延展性，是评价馒头粉质量的重要参考指标。小麦品种郑麦119、平麦998、陕道198、郑麦1342、郑麦1860比较适合制作馒头。

Research on the making suitability for steamed bread with wheat flours from southwest of Henan province

Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly. Under the production conditions of industrial steamed bread, the characteristics of wheat varieties and their corresponding flour suitability for making steamed bread, especially the stability of flour, could significantly affect the product quality, consumption experience and economic benefits of industrialized steamed bread. In this study, the physical and chemical properties of flours from wheat varieties with larger planting area and stronger representatives in southwest Henan were analyzed for the suitability of steamed bread, and the relationships between flour and steamed bread quality properties were also studied. The results showed that the wet gluten content of wheat flour in southwest Henan was high, but the gluten index needed to be improved. The proportion of strong-gluten wheat variety also needed to be improved. The values of flour color a* b *, gluten index, the dough softening by Farinograph, the area by Extensograph and the extensibility (L) by Alveograph are important reference indicators for evaluating the quality of flour for steamed bread. The wheat varieties of Zhengmai 119, Pingmai 998, Shaanxi Road 198, Zhengmai 1342, and Zhengmai 1860 are more suitable for making steamed breads.