豫北地区小麦籽粒质量及其加工利用潜力研究

为明确豫北地区大田小麦籽粒质量现状,分析区域小麦加工利用潜力,以2008年—2013年在豫北地区按试验设计采集的486份大田小麦样品为材料,分析豫北地区大田小麦籽粒质量现状,探讨小麦加工适用性及加工利用潜力。结果表明,豫北地区大田小麦容重、面团稳定时间较高,湿面筋含量偏低;沉降指数、面团形成时间、弱化度、粉质质量指数年际间变化较大。2008年~2013年豫北地区大田小麦样品有2.88%达到《优质小麦强筋小麦》二等标准。湿面筋含量较低是豫北地区优质小麦比例较低的限制性因素。以湿面筋含量、面团稳定时间同时满足要求作为参考依据,豫北地区大田小麦样品满足不同食品要求的比例依次为面条馒头饺子发酵饼干面包酥性饼干蛋糕、糕点。

Investigation and Study on the Kernel Quality Properties of Wheat in North of Henan Province and the Processing Potency

This investigation was carried out to study the quality properties of wheat from the northern Henan Province and their potential process ability by a deeply survey and sampling analysis, which will provide a theoretical basis for wheat breeding and novel product development of food industry. A total of 486 wheat samples were collected from farmlands in the northern Henan Province from the year 2008 to 2013. The wheat kernel quality and quality types were analyzed. The results showed that Wheat quality from North of Henan Province was higher in protein content and stability of dough, lower in kernel protein content and wet gluten content, its gluten was medium-strong. The Zeleny sedimentation value, softening degree, farinograms quality number had bigger change between years. Second-class quality wheat proportion is only 2.88% by the standard . The bulk weight, protein content, wet gluten content, and second-class quality wheat proportion were 94.44%, 47.33%, 12.14%, 38.27% respectively. It is promising to grow medium-strong-gluten or strong-gluten wheat in north of Henan Province. Satisfies the requirement of different food, the proportion in the order: noodles> steamed bread >dumplings >fermentation of biscuits>bread >crisp cookies >cakes and pastries. Wheat from north of Henan Province is suitable for processing traditional Chinese food.