面包小麦新春9号及其配粉效果的研究

优质面包小麦新春9号和加拿大引进的面包小麦Y20、罗布林分别经德国和法国实验磨粉机制粉后进行配粉试验,测定其粉质参数、吹泡参数和面包烘焙效果,结果表明:适宜的配粉能明显改善面粉的烘焙品质,用50%新春9号与50%罗布林搭配(法国磨),其面包体积(961.3ml)最大,面包评分较高;用60%新春9号与40%Y20搭配后(法国磨),其面包的烘焙效果最佳,与2002年试验结果一致;不同磨粉机制成粉的粉质参数、吹泡参数和面包烘焙品质存在一定的差异,但差异不显著;相关统计分析结果表明:粉质参数的稳定时间、评价值与吹泡参数的延展性、烘焙力之间存在着极显著的正相关。

Bread Wheat Xinchun No.9 and Study on Its Blending Effect

The blending experiments are carried out with high quality bread wheat Xinchun No.9 and Y20 or Roblin which are introduced from Canada after milling flour by German and France flouring milling machine separately. The flour farinograph parameter, alveograph parameter and bread baking effect are determined. The results show, the suitable blending flour can improvt the flour baking character obviously, the bread volume (961.3 ml) is the biggest when 50% Xinchun No.9 is mixed with 50% Roblin, the bread mark is higher; when 60% Xinchun No.9 is mixed with 40% Y20 (France milling machine), the bread baking effect is the best. These results show no difference with the results of 2002. There is some difference among the farinograph parameter, alveograph parameter and bread character when they are milled by different flour milling machine, but it is not significant. The results of correlation analysis show: there is extreme remarkable positive relativity between the stability of flour farinograph parameter, valuation, and extensibility of alveograph parameters of baking strength.