首页 | 本学科首页   官方微博 | 高级检索  
     

小麦品质与馒头品质关系的研究
引用本文:刘爱华,何中虎,王光瑞,王德森,张艳,周桂英.小麦品质与馒头品质关系的研究[J].中国粮油学报,2000,15(2):10-14.
作者姓名:刘爱华  何中虎  王光瑞  王德森  张艳  周桂英
作者单位:中国农科院作物育种栽培研究所,北京,100081
摘    要:选用我国主产麦区71个小麦品种和38个澳大利亚小麦品种,初步研究了小麦品种特性与北方馒头品的关系。结果表明:面粉蛋白质、沉降值、和面时间、形成时间、稳定时间与馒头体积和比容呈极显著正相关,与头外观呈极负相关,适宜制作馒头的小麦面粉蛋白质含量中等偏高,面筋强度中等;

关 键 词:小麦品质  馒头品质  蛋白质  面筋

Investigation of Wheat Flour Quality for Northern Style Chinese Steamed Bread
Liu Aihua,He Zhonghu,Wang Guangrui,Wang Desen,Zhang yan,Zhou Guiying.Investigation of Wheat Flour Quality for Northern Style Chinese Steamed Bread[J].Journal of the Chinese Cereals and Oils Association,2000,15(2):10-14.
Authors:Liu Aihua  He Zhonghu  Wang Guangrui  Wang Desen  Zhang yan  Zhou Guiying
Abstract:Seventy-one Chinese and thirty-eight Australian wheat cultivars were used to investigate the flour quality for northern style Chinese steamed bread.Significant correlations were observed between flour quality and steamed bread quality.Protein quantity and quality and dough strength were important factors determining steamed bread volume and appearance.The differences between Chinese and Australian wheat qualities,and the differences of steamed bread quality among Chinese wheats from different regions were observed.Sixteen varieties suitable for making Chinese steamed bread were identified.
Keywords:wheat  steamed bread  processing properties
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号