河北省主要推广强筋小麦的面包加工品质

为了解河北省主推强筋小麦品种的籽粒品质和面包加工品质,评选优质面包小麦品种,对河北省9个强筋小麦品种的31个籽粒品质和8个面包加工品质指标进行了测定。结果表明,除千粒重、容重、籽粒硬度、出粉率、面粉色泽L*值、面粉色泽b*值、面粉白度、籽粒蛋白质含量、湿面筋含量、糊化温度、吸水率外,其余被测指标的变异系数均大于10%,说明河北省强筋小麦品种多数品质性状的遗传多样性比较丰富。藁优9415、冀师02-1、藁优2018和金麦1号4个小麦品种制作的面包达到国家优质面包标准。面包评分与面团拉伸曲线面积和最大拉伸阻力极显著正相关,与形成时间、稳定时间、粉质质量指数、延伸度和拉伸阻力显著正相关,与面包质构的粘聚性极显著正相关,与面包质构的硬度、胶着性、咀嚼度、坚实度均极显著负相关。

Bread-Making Quality of Strong Gluten Wheat Cultivars in Hebei Province

In order to understand the grain quality and bread processing quality of the main strong gluten wheat varieties in Hebei province, and to select the bread wheat varieties with high quality, the grain quality and bread processing quality of nine wheat varieties with strong gluten were detected. The results showed, except for the 1 000-kernel weight, bulk density, grain hardness, flour yield, flour color L^* value, flour color b^* value, flour whiteness, grain protein content, wet gluten content, gelatinization temperature and water absorption, the coefficient of variation of the indexes tested were more than 10%. It indicated that genetic variation of wheat quality traits is large in the strong gluten wheat varieties in Hebei province. The bread which were made by the wheat varieties of Gaoyou 9415, Jishi 02-1,Gaoyou 2018 and Jinmai 4 reached the national standard. The bread score highly significant positively correlated with wheat tensile curve area and the maximum stretching resistance, and significant positively correlated with development time, stability time, quality index of flour, stretching ratio and stretching resistance. The quality score was significant positively correlated with coherence of bread texture, but was significant negatively correlated with hardness, gumminess, chewing and firmness of bread texture.