浙江省主要小麦品种加工品质的研究

本试验分析了浙江省主要小麦品种浙麦1号、浙麦2号、浙麦3号和品系“119”籽粒的物理性状及其面粉品质。结果表明,“119”和浙麦3号的千粒重,容重、角质率都相对较高,而浙麦1号和浙麦2号相对较低。面粉品质属弱面粉或中等面粉,其中“119”小麦的面筋含量较高,面团形成时间、稳定时间和断裂时间都相对较长,面团曲线较平稳,谱带较宽,软化度也较小,总评价值较高,加工品质相对较好。 年度间和不同收获期之间,麦粒的物理性状和面粉品质均有差异。延迟收获的小麦籽粒容重、千粒重、角质率等物理性状和面团的弹性、延伸性变劣,软化度增加,而出粉率和面筋含量稍有提高,可见,小麦产量、籽粒的物理性状和加工品质等以适时收获为好。

INVESTIGATION ON QUALITY OF COMMERCIAL VARIETY OF WHEAT IN ZHEJIANG PROVINCE

The physical characters and flour quality of wheat grains obtained from three commercially grown cultivars,i.e.Zhe Mai 1,Zhe Mai 2,Zhe Mai 3,in Zhejiang province and line 119 were analysed.The results showed that in 1000-grain weight,test weight and percentage of flinty grain,the grains of 119 and Zhe Mai 3 were relatively higher,and these of other cultivars lower.Most cultivars were weak or medium in flour strength,while the flour of 119,had relatively higher gluten content,longer time of development,stabilizing and breaking of dough,smaller weakness and higher volorimeter value.It showed that flour 119 had a relatively better processing quality.There were differences in physical characters and flour quality between years and harvesting dates.With the delaying of harvest,the physical characters of wheat grains,such as 1000-grain weight,test weight and percentage of flinty grain and the elasticity and extensibility of dough became inferior,but the weakness increased,and the flour yield and gluten content increased slightly,showing that it is important to harvest wheat at maturity in time to obtain higher yield and better quality of wheat grain.