| 山东省六个主推小麦品种加工品质特性 |
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| 引用本文： | 贺浩,孙珊珊,王守义,陈义伦. 山东省六个主推小麦品种加工品质特性[J]. 中国食物与营养, 2011, 17(5): 40-42 |
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| 作者姓名： | 贺浩 孙珊珊 王守义 陈义伦 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,山东泰安,271018
2. 山东农业大学农学院,山东泰安,271018 |
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| 摘 要： | 对山东地区6个小麦品种进行了较系统的品质测定,分析了小麦品种间籽粒品质、面粉品质、面团品质性状及烘焙特性的差异。结果表明,山农12号籽粒和麦粉品质性状较好,面团具有较好的弹性和延伸性;泰麦1号和淄麦12号籽粒硬度、容重较大,面团品质性状佳,烘焙效果好。
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| 关 键 词： | 小麦 加工 品质性状 烘焙特性 |
Processing Quality Characteristics of Six Main Varieties of Wheat in Shandong Province |
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| HE Hao,SUN Shan-shan,WANG Shou-yi,CHEN Yi-lun. Processing Quality Characteristics of Six Main Varieties of Wheat in Shandong Province[J]. Food and Nutrition in China, 2011, 17(5): 40-42 |
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| Authors: | HE Hao SUN Shan-shan WANG Shou-yi CHEN Yi-lun |
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| Affiliation: | HE Hao1,SUN Shan-shan1,WANG Shou-yi2,CHEN Yi-lun1 (1College of Food Science and Engineering,Shandong Agriculeura University,Taian 271018,China,2College of Agronomy,Shandong Agricultural University,China) |
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| Abstract: | The quality for six wheat varieties widely planted in Shandong province was systematically analyzed and the differences in grain quality,flour quality,dough rheological properties and bread-making quality between the varieties of wheat were investigated.The results showed that the grain and flour quality traits of Shannong 12 was better and its dough had good flexibility and extensibility,while Taimai 1 and Zimai 12 had harder grain,higher bulk specific weight,better dough quality and baking quality. |
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| Keywords: | wheat processing quality traits baking quality |
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