同一面包小麦品种洪烤品质变化规律的研究

对于同一面包用小麦品种的蛋白质含量极为不同的样品、面包体积与蛋白质含量，沉降值，ｆａｒｉｎｏｇｒａｍ（粉质图）吸水率和ｍｉｘｏｇｒａｍ（和面图）峰高等呈密切直线相关，与ｆａｒｉｎｏｇｒａｍ形成时间及稳定时间等呈曲线相关；与ｍｉｘｏｇｒａｍ和面时间无明显相关。研究结果认为；在面包用小麦品种开发种植中，以品种真实性鉴定为基础，用籽粒蛋白质含量，ＳＤＳ沉降值等可进行小麦品质的检测与分级；全玻璃质颗粒率可

Variation and Prediction of Baking Quality within a Bread Wheat Variety

The samples covering a wide range in protein content were analyzed to determine the variation in quality parameters and their relations to bread-making quality within awheat variety. The loaf volume increased with protein content, sedimentation volume, mixogrampeak height and farinogram water absorption and the regression lines were essentially linear. Bothfarinogram development time and stability were high significanly correlated with loaf volume butthe regression lines were curvilinear. There was no significant association between mixogram mixing time and loaf volume. With variety identification, grain protein and SDS sedimentation testscan predict accurately the variation of loaf volume. Vitreous kernel percent is a useful and simpletest for bread-making quality within a wheat variety.