| 河南省小麦馒头品种适宜品质指标的探讨 |
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| 引用本文： | 黄 峰,殷贵鸿,韩玉林,王丽娜,唐建卫,高 艳,李楠楠,张 倩,李新平,杨光宇. 河南省小麦馒头品种适宜品质指标的探讨[J]. 中国农学通报, 2016, 32(4): 103-107 |
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| 作者姓名： | 黄 峰 殷贵鸿 韩玉林 王丽娜 唐建卫 高 艳 李楠楠 张 倩 李新平 杨光宇 |
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| 作者单位： | 河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院,河南省周口市农科院 |
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| 基金项目： | 河南省杰出青年基金项目“超高产多抗优质高白度小麦新品种培育和开发”(144100510004)；河南省现代农业产业技术体系建设专项“周口综合试验站”(2130199-ny)；转基因生物新品种培育重大专项课题“高产转基因小麦新品种培育”(2014ZX08002-003)；国家农业科技转化项目“超高产稳产广适优质中筋小麦新品种国审周麦27中试与示范”(2013GB2D000298)。 |
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| 摘 要： | 采用河南省麦区44个主推品种,对河南麦区适宜制作馒头小麦品种的主要品质指标进行了分析。结果表明:河南冬麦区适宜优质馒头的小麦主要品质指标是:面粉蛋白含量11%~12%,湿面筋30%~35.9%,沉淀值23.3~40.3 m L,峰值黏度2200~3700 cp,低谷粘度1400~2400 cp,吸水率57.2%~60.8%,稳定时间2~9.5 min,硬度、直链淀粉和膨胀势中等偏低,面筋指数中等偏高,面粉白度、亮度越高,灰分和PPO活性越低越好。
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| 关 键 词： | 小麦；馒头；品质指标 |
| 收稿时间： | 2015-09-28 |
| 修稿时间： | 2015-11-13 |
Wheat Quality Indexes Suitable for Good Steamed Bread in Henan |
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| Huang Feng,Yin Guihong,Han Yulin,Wang Lin,Tang Jianwei,Gao Yan,Li Nannan,Zhang Qian,Li Xinping and Yang Guangyu. Wheat Quality Indexes Suitable for Good Steamed Bread in Henan[J]. Chinese Agricultural Science Bulletin, 2016, 32(4): 103-107 |
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| Authors: | Huang Feng Yin Guihong Han Yulin Wang Lin Tang Jianwei Gao Yan Li Nannan Zhang Qian Li Xinping Yang Guangyu |
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| Affiliation: | Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000),Zhoukou Academy of Agricultural Science, Zhoukou Henan 466000) |
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| Abstract: | 44 wheat cultivars were used to analyze the wheat quality indexes suitable for good steamed bread in Henan. The results showed that the quality indexes of wheat suitable for steamed bread were as follows: flour protein content 11%-12%, wet gluten content 30%-35.9%, sediment value 23.3-40.3 mL, peak viscidity 2200-3700 cp, through viscidity 1400-2400 cp, water absorption rate 57.2%~60.8%, and stability time 2- 9.5 min; hardness, amylose content and swelling power belonged to middle to low level, and gluten index was of middle to high level; higher flour whiteness and lightness and lower ash content and PPO activity were preferred. |
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| Keywords: | wheat steamed bread quality indexes |
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