不同筋力小麦品种的粉质分析

目的]解析不同筋力小麦品种的粉质参数并探讨其差异。方法]以强筋小麦皖麦38、中筋小麦皖麦44和弱筋小麦皖麦48为供试品种，应用粉质仪测定3个小麦品种的粉质参数。结果]皖麦38、皖麦44和皖麦48的小麦粉吸水率分别为63．2％、55．8％和55．0％，其中强筋小麦粉的吸水率最高。小麦粉的面团形成时间随着筋力的减弱而缩短，皖麦38、皖麦44和皖麦48的面团形成时间分别为5．8、5．5和1．5min。皖麦38、皖麦44和皖麦48的面团稳定时间分别为10．7、7．2和3．6min。小麦粉的面团弱化度随着筋力的减弱而增加，皖麦38、皖麦44和皖麦48的面团弱化度分别为29、41和91。皖麦38、皖麦4．4和皖麦48的评价值分别为105、85和44。结论]试验得到的粉质参数较好地反映了供试小麦品种的筋力，该测定方法值得推广应用。经

Analysis on the Flour Quality of Wheat Varieties with Different Gluten

Objective] The purpose was to analyze the farinograph parameters of wheat varieties with different gluten and discuss their differences.Method] With strong-gluten wheat Wanmai 38,medium-gluten wheat Wanmai 44 and weak-gluten wheat Wanmai 48 as tested varieties,the farinograph parameters of the 3 wheat varieties were determined by applying farinograph.Result] The water absorption rates of wheat flour from Wanmai 38,Wanmai 44 and Wanmai 48 were 63.2%,55.8% and 55% resp.and among them,that of strong-gluten ...