| 小麦深加工理想品质指标的确立 |
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| 引用本文： | 王金水,张长付,崔丽鸿,卞科,赵友梅. 小麦深加工理想品质指标的确立[J]. 中国农业科学, 2000, 33(3): 73-78 |
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| 作者姓名： | 王金水 张长付 崔丽鸿 卞科 赵友梅 |
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| 作者单位： | 郑州粮食学院,河南郑州,450052 |
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| 摘 要： | 对中国 50个小麦品种做了烘焙试验、粉质试验、拉伸试验 ,测定了沉降值、降落值、蛋白质含量和面筋含量 ,分析了高分子量麦谷蛋白亚基 ( HMW- GS)组成。统计结果表明 :评价值是诸多指标中比较理想的品质指标。
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| 关 键 词： | 小麦 深加工品质 评价值 品质指标 |
Establishment of Ideal Quality Indicator for Further Wheat Processing |
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| Wang Jinshui,Zhang Changfu,Cui Lihong,Bian Ke,Zhao Youmei. Establishment of Ideal Quality Indicator for Further Wheat Processing[J]. Scientia Agricultura Sinica, 2000, 33(3): 73-78 |
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| Authors: | Wang Jinshui Zhang Changfu Cui Lihong Bian Ke Zhao Youmei |
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| Abstract: | Baking experiments, rheological properties(farinograph and extensograph) of dough with 50 wheat cultivars from China were carried out in this paper. SDS sedimentation volume, falling number, contents of protein and gluten were also determined. Meanwhile, the composition of high molecular weight glutenin subunits in wheats were analysed. The results indicate that valorimeter value(VV) in farinogramme is the most ideal quality indicator for further wheat processing. |
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| Keywords: | Wheat Further processing Valorimeter value Quality indicator |
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