小麦籽粒品质与馒头品质关系的研究

馒头是我国主要食品之一，消费量和面条相当，且南方的消费量还在逐年增长。21世纪以前，国内学者对制做馒头小麦粉品质的要求，馒头品质的评价方法，馒头品质与小麦品种籽粒品质的关系所能提供的研究资料十分有限。国外学者从70年代起就一直注意跟踪和研究这些问题。由于馒头的地域种类较多，不同人群对馒头的喜好不同，评价馒头品质指标的标准化程度不够，使不同结果之间有一定的差异，或完全相反。作者通过对小麦品种籽粒品质的分析，制作馒头面团发酵特性和油炸结果测定，馒头品质的评价认为：馒头对小麦粉品质的要求范围较大，从中筋到弱筋小麦品种都可以制作馒头；筋力愈高，面团的发酵时间愈长，馒头的弹性愈高；小麦品种小偃107制作的馒头色白，体积较大；小偃107的发酵面团在油炸过程中体积增加，有可能表现出吸油率低的特点。

Relationship between Wheat Kernel Property and Steam Bread Quality

Steam bread is one of the main staple foods in China.Its consumption volume is nearly equal to noodle consumption,and increases year after year in Southern China.In the twenty century,there were limited research results on the request for wheat flour,the quality evaluation method and the relationships between wheat kernel property and steam bread quality.Owing to multiplicity of steam bread in different regions and different satisfaction for different people as well as shortage of standardization of steam bread quality evaluation,the reported results of steam bread were hard to be compared each other.The quality of wheat varieties,fermentation and deep-fried dough characteristics has been analyzed in this project.The results show that wheat varieties of medium to low gluten strength all can make good steam bread.The more gluten strength of the flour is,the longer fermentation time of dough needs,and the stronger elasticity of steam bread has.The color of steam bread made from wheat variety Xiaoyan 107 is whiter,and the volume is larger.The volume of fermentation dough from Xiaoyan 107 increases during frying,suggesting a tendency of low oil absorption during frying.