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当前位置: 首页 > 文章 > 高产小麦品种‘济麦22’配粉效应及馒头制作品质研究 中国农学通报 2010,26 (19) 52-57
Position: Home > Articles > Blending Flour Quality Characteristic and Steamed-bread Quality of Winter Wheat Jimai22 with High Yield Chinese Agricultural Science Bulletin 2010,26 (19) 52-57

高产小麦品种‘济麦22’配粉效应及馒头制作品质研究

作  者：
刘爱峰;程敦公;李豪圣;宋健民;赵振东;刘建军
单  位：
山东省农业科学院作物研究所
关键词：
济麦22;配粉;馒头
摘  要：
为了深入了解‘济麦22’的食品加工特性和配粉技术,更大程度地发挥‘济麦22’的高产潜力价值及为面粉企业更好地利用该品种提供理论依据。将当前大面积推广的小麦品种‘济麦22’面粉按0、20%、40%、60%、80%和100%比例分别与‘济南17’和‘济宁13’面粉混合,形成不同类型的配粉,研究了配粉的面粉颜色、蛋白质特性、面团揉混特性、淀粉RVA糊化特性等变化及馒头品质表现。结果表明,不同类型配粉的品质特性存在差异,‘济麦22’与‘济南17’的2、3号配粉的白度、面片色泽、蛋白质特性和面团揉混特性等均有较好改善,3、4号配粉具有较好的RVA糊化特性,3、4号配粉的馒头品质较好;‘济麦22’与‘济宁13’的4、5号配粉的面粉白度和面片色泽特性较好,3号配粉具有较好的蛋白特性,3、4、5号配粉的面团揉混特性和RVA糊化特性得到一定改善,2、3号配粉的馒头品质较好。这说明添加一定比例的‘济麦22’面粉到‘济南17’或‘济宁13’面粉中可以生产出适合制作优良馒头的面粉。‘济麦22’与‘济南17’面粉的合理搭配不仅可以合理利用有限的‘济南17’优质小麦,更重要的是使‘济麦22’的高产潜力得到更好地发挥,在最大程度上提高‘济麦22’和‘济南17’原粮的经济价值和使用价值。
译  名：
Blending Flour Quality Characteristic and Steamed-bread Quality of Winter Wheat Jimai22 with High Yield
作  者：
Liu Aifeng, Cheng Dungong, Li Haosheng, Song Jianmin, Zhao Zhendong, Liu Jianjun ( Crop Research Institute , Shandong Academy of Agricultural Sciences , Jinan 250100)
关键词：
Jimai22; blending flour; steamed-bread
摘  要：
Winter wheat variety ' Jimai22 ' was a novel line with wide populated area and super-high yield pontential. In order to make the yield pontential valuable and be used fully by the food and flour industry, the food making quality and flour blending technology of ' Jimai22 ' was bound to be studied. In this paper, ' Jimai22 ' was blended with ' Jinan17 ' and ' Jining13 ' to get new type flour by the percentage 0, 20,40,60,80 and 100.The changes of flour color, proten character, dough mixograph parameters and starch RVA characters were studied, and the steamed-bread quality was also evaluated. The results showed that different type blending flour had different quality characters. Among the blending flour of ' Jimai22 ' and ' Jinan17 ' , the whiteness, dough color, proten traits and dough mixograph characteristics of No.2 and No.3 flour were improved better, the No.3 and No.4 flour showed better starch RVA characters and could be made steamed-bread with good quality. Among the blending flour of ' Jimai22 ' and ' Jinan17 ' ,the No.4 and No.5 flour had better whiteness and dough colour traits, the No.3 showed better proten characters, the dough mixographic traits and starch RVA parameters were all improved of No.3, No.4 and No.5 flour, and the steamed-bread quality of No.2 and No.3 was improved better. All these demonstrated that the flour with good steamed-bread making quality could be produced by blending a certain percentage ' Jimai22 ' to ' Jinan17 ' or ' Jining13 ' respectively. The advantage of rational blending between ' Jimai22 ' and ' Jinan17 ' is to make the limited high quality wheat to be used fully, and the most important is to make the ' Jimai22 ' play its main role fully in high yield, then increases the economic and use value of ' Jimai22 ' and ' Jinan17 ' by the greatest extent.

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