| 2008年冀中小麦样品粉质参数状况分析 |
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| 引用本文： | 班进福,刘彦军,郭进考,魏益民,傅大平,彭义峰.2008年冀中小麦样品粉质参数状况分析[J].河北农业科学,2010,14(2):67-69. |
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| 作者姓名： | 班进福 刘彦军 郭进考 魏益民 傅大平 彭义峰 |
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| 作者单位： | 1. 石家庄市农林科学研究院,河北,石家庄,050041;河北省小麦工程技术研究中心,河北,石家庄,050041
2. 中国农业科学院农产品加工研究所,北京,100094 |
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| 摘 要： | 小麦品质直接影响着面粉加工企业的产品质量和经济效益,在小麦品质评价过程中,粉质参数被公认为评价面团流变学特性的重要依据。2008年对河北省中部石家庄市、衡水市和沧州市抽取81个小麦品种样品的粉质状况进行了分析。结论表明:小麦品种样品的稳定时间平均值为6.39±6.10 min,变异系数为95.46%,说明冀中地区生产应用的小麦品种品质差异较大。其中,30.10%的小麦样品达到强筋小麦品质标准,24.69%的小麦样品达到中筋小麦品质标准。
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| 关 键 词： | 冀中地区 小麦 品质 粉质参数 |
Analysis on Farinograph Parameters of Wheat in Central Hebei in 2008 |
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| BAN Jin-fu,LIU Yan-jun,GUO Jin-kao,WEI Yi-min,FU Da-ping,PENG Yi-feng.Analysis on Farinograph Parameters of Wheat in Central Hebei in 2008[J].Journal of Hebei Agricultural Sciences,2010,14(2):67-69. |
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| Authors: | BAN Jin-fu LIU Yan-jun GUO Jin-kao WEI Yi-min FU Da-ping PENG Yi-feng |
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| Institution: | 1.Shijiazhuang Academy of Agricultural and Forestry Sciences,Shijiazhuang 050041,China;2.Wheat Engineering Research Center of Hebei Province,Shijiazhuang 050041,China;3.Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100094,China) |
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| Abstract: | The wheat quality directly affects the product quality and economic benefit of flour milling enterprises.The farinograph parameters are the most important factor to evaluate the dough rheology characters.The farinograph parameter of 81 samples from Shijiazhuang,Hengshui and Cangzhou are analyzed.The results show that the mean stability time is 6.39±6.10 min and the coefficient of variation is 95.46%,which indicates that there are great differences of quality among the samples.30.10% and 24.69% of the samples reach the quality standards of strong gluten wheat and medium-gluten wheat,respectively. |
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| Keywords: | Central Hebei Wheat Quality Farinograph parameters |
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