| 优质强筋小麦龙麦30配粉特性的研究 |
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| 引用本文： | 赵乃新,兰静,戴常军,李辉,李宛,赵琳,王乐凯.优质强筋小麦龙麦30配粉特性的研究[J].黑龙江农业科学,2008(6):124-125. |
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| 作者姓名： | 赵乃新 兰静 戴常军 李辉 李宛 赵琳 王乐凯 |
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| 作者单位： | 黑龙江省农业科学院农产品质量检验中心,哈尔滨,150086 |
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| 基金项目： | 农业部农业科技跨越计划 |
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| 摘 要： | 以强筋小麦龙麦30为主粉与中筋小麦克丰6号等3个品种进行不同比例配粉研究其面包烘焙品质的影响。试验结果表明，龙麦30与面筋含量高，面团拉伸阻力适中，延伸性长的克丰6号品种搭配，配粉以60%∶40%比例的湿面筋含量和延伸性显著增加，面团流变学特性加以改善，蛋白质数量与质量指标较为均衡，面包体积增大，面包芯部结构、平滑度等指标均得到提高，面包烘焙品质为最佳。
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| 关 键 词： | 配粉 面团流变学特性 烘焙品质 |
Studies on the Quality of Blenged Tlours with Strong Wheat Longmai 30 |
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| ZHAO Nai-xin,LAN Jing,DAI Chang-jun,LI Hui,LI Wan,ZHAO Lin,WANG Le-kai.Studies on the Quality of Blenged Tlours with Strong Wheat Longmai 30[J].Heilongjiang Agricultural Science,2008(6):124-125. |
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| Authors: | ZHAO Nai-xin LAN Jing DAI Chang-jun LI Hui LI Wan ZHAO Lin WANG Le-kai |
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| Institution: | ZHAO Nai-xin,LAN Jing,DAI Chang-jun,LI Hui,LI Wan,ZHAO Lin,WANG Le-kai (Products Inspection Center of Heilongjiang Academy of Agricultural Sciences,Harbin 150086) |
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| Abstract: | In order to improve the processing value of strong wheats,Longmai30 was used to blended with 3 middle wheats such as kefeng No. 6 at different levels,the quality of bread baking with blended flours were studied. Results showed gluten content and Iength were increased with longmai30 blended with higher gluten content of kefeng No. 6. The best proportion was 60 ： 40 dough rheological characteristics improved. Quality and quantity of protein indexs were balance. The volume of bread was increased. The quality of bread baking was best. |
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| Keywords: | blended flour dough rheology baking quality |
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