冬小麦品质性状与蛋糕酥饼烘烤品质性状关系的研究

 测定26个冬小麦品种的品质性状，并进行了蛋糕酥饼烘烤实验及品质评价。蛋糕和酥饼品质受面筋含量和面团强度的强烈影响。α-淀粉酶活性、面粉粗脂肪含量对品质也有一定影响。籽粒角质率也影响蛋糕酥饼的品质，以软质小麦较好。改良蛋糕、酥饼用小麦粉品质的关键是降低面筋含量和面筋强度。育种早期可注意选择低沉淀值（小于22ml）软质小麦。分析表明，我国偏南部更适宜用作糕点粉小麦品种的选育和面粉生产基地。

THE RELATIONSHIP BETWEEN THE QUALITY CHARACTERISTICS OF WINTER WHEAT AND BAKING QUALITY OF CAKE AND COOKIE

Sponge cakes and cookies were prepared from 26 different wheat varieties under laboratory conditions. The relationship between the pastry quality and quality characteristics of winter wheat was examined.Baking quality of the cake and cookie was mainly influenced by gluten strength and gluten content. Protein content only correlated with the cake volume and cookie spread. The lipid content of wheat flour was inversely correlated with the cake volume but posi- tively with the cookie spread. Amylase activity also affected the cake quality. Regression analysis showed that the pastry quality was signicantly correlated with sedimentation value but not with protein content. Soft wheat was considered to be more suitable for the baking of cake and cookie.The adaptability of soft wheat in different regions is discussed as well.