小麦新品种渝麦12号与糯小麦配麦特性研究 |
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引用本文: | 周凤云,余国东,杨明,李伯群,马强,高志宏,廖敦秀. 小麦新品种渝麦12号与糯小麦配麦特性研究[J]. 安徽农业科学, 2012, 0(7): 3933-3934,3937 |
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作者姓名: | 周凤云 余国东 杨明 李伯群 马强 高志宏 廖敦秀 |
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作者单位: | 重庆市农业科学院特色作物研究所,重庆,402160;重庆市农业科学院特色作物研究所,重庆,402160;重庆市农业科学院特色作物研究所,重庆,402160;重庆市农业科学院特色作物研究所,重庆,402160;重庆市农业科学院特色作物研究所,重庆,402160;重庆市农业科学院特色作物研究所,重庆,402160;重庆市农业科学院特色作物研究所,重庆,402160 |
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基金项目: | 重庆市重点科技攻关计划项目,1,现代农业产业技术体系建设专项资金 |
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摘 要: | [目的]明确小麦配粉对小麦品质的影响。[方法]将小麦新品种渝麦12号与糯小麦渝L-2按10.0∶0、9.0∶1.0、8.5∶1.5、8.0∶2.0、7.5∶2.5、7.0∶3.0、6.0∶4.0和0∶10.0不同的比例配麦,测定其蛋白质、淀粉特性及面条加工品质的变化。[结果]渝麦12号与渝L-2按不同比例配麦后,9个品质性状方差分析结果均表现出极显著和显著差异。渝麦12号的面条加工品质较好,随着渝L-2添加比例的增加,面条的适口性、韧性、光滑性得分显著提高,总分也有一定的提高,但渝L-2添加超过一定比例后,继续提高渝L-2添加比例,面条的适口性和韧性得分表现出下降的趋势。[结论]最适宜的配麦比例为8.5∶1.5,即85%的渝麦12号搭配15%的渝L-2,可显著改善面条的加工和制作品质。
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关 键 词: | 小麦 配麦 面条 加工品质 |
Study on the Wheat Blending Properties of New Wheat Cultivar Yumai12 and Waxy Wheat |
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Affiliation: | ZHOU Feng-yun et al(Special Crops Institute,Chongqing Academy of Agricultural Sciences,Chongqing 402160) |
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Abstract: | [Objective] The aim was to define the effects of flour blending on wheat quality.[Method] The wheat blending was carried out on new wheat cultivar Yumai 12 and waxy wheat Yu L-2 with 10∶ 0,9∶ 1,8.5∶ 1.5,8.0∶ 2.0,7.5∶ 2.5,7∶ 3,6∶ 4 and 0∶ 10.The variation of protein,starch properties and noodle processing quality was determined.[Result] After blending,the variance analysis result of nine quality traits showed extremely significant and significant differences.The noodle processing quality of Yumai 12 was good.With the increasing of Yu L-2,the palatability,toughness,smoothness score were significantly improved.However,when the content of Yu L-2 exceeds a certain proportion,the palatability and toughness score indicate decreasing trend.[Conclusion] The optimum wheat blending proportion is 8.5∶ 1.5,namely adding 15% Yu L-2 into 85% Yumai 12 could significantly improve noodle processing quality. |
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Keywords: | Wheat Wheat blending Noodle Processing quality |
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