| 旱地春小麦新品种‘西旱一号’配粉对面条品质的影响 |
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| 引用本文： | 卢晓花,柴守玺,马小乐,火克琴,常磊.旱地春小麦新品种‘西旱一号’配粉对面条品质的影响[J].甘肃农业大学学报,2011,46(5):116-123. |
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| 作者姓名： | 卢晓花 柴守玺 马小乐 火克琴 常磊 |
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| 作者单位： | 甘肃农业大学农学院,甘肃兰州,730070 |
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| 基金项目： | 农业科技跨越计划(2008跨35); 现代农业产业技术体系建设专项资金(nycytx-03) |
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| 摘 要： | 通过‘西旱一号’与3个优质小麦品种配粉,研究小麦混配粉品质性状的变化规律及其品质性状与面条蒸煮品质之间的关系.结果表明:强筋粉能显著改善中弱筋粉的面粉品质；蛋白质含量、湿面筋含量、SDS-沉淀值都与面条评分呈极显著正相关,相关系数分别为0.697、0.579和0.488；面团流变学特性中的面团延伸性、面团筋力、面团膨胀...
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| 关 键 词： | 配粉 面粉品质 面团流变学特性 面条品质 |
Effects of dry land spring wheat variety 'Xihan 1' flour blending on noodle quality |
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| LU Xiao-hua,CHAI Shou-xi,MA Xiao-le,HUO Ke-qin,CHANG Lei.Effects of dry land spring wheat variety 'Xihan 1' flour blending on noodle quality[J].Journal of Gansu Agricultural University,2011,46(5):116-123. |
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| Authors: | LU Xiao-hua CHAI Shou-xi MA Xiao-le HUO Ke-qin CHANG Lei |
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| Institution: | LU Xiao-hua,CHAI Shou-xi,MA Xiao-le,HUO Ke-qin,CHANG Lei(College of Agronomy,Gansu Agricultural University,Lanzhou 730070,China) |
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| Abstract: | In order to research the regularity of blending flour's quality traits and the relationship between quality character and noodle cooking quality,the blending flour of 'Xihan 1' with three high-quality wheat varieties were used in this study.The results showed that flour quality was significantly improved when quality of strong gluten power mixed with medium or weak power.The protein content(r=0.697),wet gluten content(r=0.579),and SDS-sediment(r=0.488) were significantly correlated with the noodle score at ... |
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| Keywords: | blending flour flour quality dough rheological properties noodle quality |
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