行距对小麦面粉粉质特性的影响

以小麦新品种百农418为材料,研究了13 cm/23 cm(宽窄行)、13 cm、18 cm、20 cm及23 cm5种行距处理对小麦出粉率、面粉白度、面筋特性以及粉质参数的影响,以期为提高小麦面粉品质提供栽培技术参考。结果表明:行距不同,小麦面粉粉质特性不同。其中,13 cm/23 cm(宽窄行)行距处理下,除出粉率低于13 cm和23 cm行距处理外,面粉白度和粉质参数均表现为最佳,与13、18、20、23 cm行距处理相比,其面粉白度分别显著提高3.0%、1.6%、1.3%、1.1%;面团吸水率和弱化度分别显著降低1.9%、2.9%、5.8%、4.1%和13.9%、27.2%、23.3%、30.8%;面团形成时间(仅与13 cm行距处理无显著差异)、稳定时间、粉质质量指数在5个行距处理中均为最高,且差异显著,分别提高2.7%、23.0%、8.7%、33.9%,22.4%、39.0%、32.3%、51.9%,5.7%、22.9%、8.4%、29.0%。但从面筋特性来看,不同行距处理的面筋指数无显著差异,干面筋含量和湿面筋含量表现为13 cm行距处理最高,13 cm/23 cm行距处理次之,二者无显著差异。综合上述结果认为,13 cm/23 cm行距处理百农418面粉粉质特性最好。

Effect of Different Row Spacing on Farinogram Property of Wheat Flour

The effect of the 5 row spacing of 13 cm/23 cm (wide and narrow row spacing),13 cm,18 cm,20 cm and 23 cm on the wheat flour yield,flour whiteness,gluten property and farinogram index was studied with Bainong 418 as experimental material.The results showed that the wheat flour farinogram property had slight discrepancy under different row spacing.Under the treatment of 13 cm/23 cm(wide and narrow row spacing),the flour yield was a little lower than those of the 13 cm and 23 cm treatments,the wheat flour whiteness and the farinogram index were the best.Compared with the treatments of 13,18,20 and 23 cm,the flour whiteness of the treatment of 13 cm/23 cm significantly increased by 3％,1.6％,1.3％ and 1.1％,the water absorption of the dough and weakening grade decreased by 1.9％,2.9％,5.8％,4.1％ and 13.9％,27.2％,23.3％,30.8％;the dough formation time(only indifferent compared with 13 cm row spacing),the dough stabilizing time and the farinograph quality index of the 13 cm/23 cm (wide and narrow row spacing) treatment were significantly higher than those of the others,which decreased by 2.7％,23.0％,8.7％,33.9％ and 22.4％,39.0％,32.3％,51.9％ and 5.7％,22.9％,8.4％,29.0％.There was no significant difference in gluten index among all treatments,the dry gluten and wet gluten contents of the 13 cm treatment were the highest,followed by 13 cm/23 cm treatment,there was no significant difference between these two treatments.Based on the above results,the wheat flour farinogram property of Bainong 418 under the row spacing of 13 cm/23 cm was the best.