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黑粒小麦76号的营养品质及其几个理化特性
引用本文:白云凤,李文德,孙善澄,孙玉,裴自友,Harold Corke.黑粒小麦76号的营养品质及其几个理化特性[J].中国粮油学报,2000,15(2):6-9.
作者姓名:白云凤  李文德  孙善澄  孙玉  裴自友  Harold Corke
作者单位:1. 山西农科院作物遗传研究所,太原市农科北路64号,030031
2. 山西大学化学系,太原市坞城路,030006
3. Cereal sciemce Laboratory,The university of Hong Kong 香港大学植物学系
摘    要:分析了黑粒小麦76号和我国春麦推广品种晋春九号及两个美国面包品种Klasic和Yecora的营养品质和几个理化特性。结果表明,黑粒小麦76号的灰分、脂肪、蛋白质及必需氨基酸含量占总氨基酸含量的比例高于晋春九号和Klasic及Yecora,并且富含钙、磷、硒和脂溶性维生素VK。它的面筋含量高,但沉降值和面筋指数比Klasic和Yecora低,面筋强度差。其面粉膨胀体积比Klasic和Yecora小,

关 键 词:黑粒小麦  营养品质  理化特性  面粉  成糊性能

Evaluation on Some Quality Characteristics of Black-grained Whaest 76
Bai Yunfeng,Li Wende,Sun Shancheng,Sun Yu,Pei Ziyou,Harold Corke.Evaluation on Some Quality Characteristics of Black-grained Whaest 76[J].Journal of the Chinese Cereals and Oils Association,2000,15(2):6-9.
Authors:Bai Yunfeng  Li Wende  Sun Shancheng  Sun Yu  Pei Ziyou  Harold Corke
Abstract:Black-grained wheat 76 was evaluated for its quality characteristics.Its contents of ash,lipid,crude protein,total amino acid and total essential amino acid were clearly high as compared with Jinchun 9 and Klasic and Yecora.It was rich in Ca,P,Se and Vk.The gluten yield in black-grained wheat 76 flour was also higher than that in Klasic flour or in Yecora flour.Its seed color was visually black.The SDS sedimentation value and gluten index of blackgrained whet 76 whole meal were lower than that of Klasic whole meal or Yecora whole meal.The peak viscocity,hot paste viscosity,cool paste viscosity and setback value of black-grained wheat 76 flour were all higher than those of Klasic flour or Yecora flour.
Keywords:black-grained wheat 76  nutritive quality  physichemical properties  
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