| 黑小麦的加工品质性状研究 |
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| 引用本文： | 胡新中,张国权,阎金婷,欧阳韶晖,师俊玲,郭波莉,罗勤贵. 黑小麦的加工品质性状研究[J]. 西部粮油科技, 2003, 28(5): 18-21 |
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| 作者姓名： | 胡新中 张国权 阎金婷 欧阳韶晖 师俊玲 郭波莉 罗勤贵 |
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| 作者单位： | [1]西北农林科技大学食品科学与工程学院，陕西杨凌712100 [2]西安市优质农产品开发服务中心，陕西西安710061 |
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| 摘 要： | 采用国际(ICC、AACC)、国家(GB)标准分析方法，以高优503为对照，通过对黑小麦1号、2号、3号(编号)品种籽粒品质、蛋白质品质、磨粉品质、面团流变学特性等小麦品种品质及食品制作品质进行系统分析。认为：黑小麦制作的面包品质较好，也可用于制作面条，制作馒头品质较差，其蛋白质品质、粉质参数、拉伸参数、粘度参数均优于普通小麦，降落数值偏高。
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| 关 键 词： | 黑小麦 加工品质 粘度参数 品种品质 蛋白质特性 淀粉特性 |
| 文章编号： | 1007-6395(2003)05-0018-04 |
| 修稿时间： | 2003-04-22 |
STUDY ON THE PROCESSING QUALITY OF SOME BLACK-GRAINED WHEAT |
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| HUXin-zhong,ZHANG Guo-quan,YAN Jin-ting,OUYANG Shao-hui,SHI Jun-ling,GUO Buo-li and LUO Qin-gui. STUDY ON THE PROCESSING QUALITY OF SOME BLACK-GRAINED WHEAT[J]. China Western Cereals & Oils Technology, 2003, 28(5): 18-21 |
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| Authors: | HUXin-zhong ZHANG Guo-quan YAN Jin-ting OUYANG Shao-hui SHI Jun-ling GUO Buo-li LUO Qin-gui |
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| Affiliation: | HUXin-zhong1,ZHANG Guo-quan1,YAN Jin-ting2,OUYANG Shao-hui1,SHI Jun-ling1,GUO Buo-li1 and LUO Qin-gui1 |
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| Abstract: | The international standard methods (AACC, ICC) and Chinese national standard method (GB) were used to analyze the kernel quality, protein quality, milling quality and dough rehology of three black-grained wheat No.1, 2, 3 and check sample (Gaoyou 503). The black is better for bread making and noodle processing, but not suitable for steamed bread making, the protein quality, farinograph, extensograph and paste parameter is better than common wheat, and the falling number is higher. |
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| Keywords: | Black-grained Processing quality Paste parameter |
| 本文献已被 CNKI 维普 等数据库收录！ |
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