粮油食品科技
安徽省33个小麦品种烘焙品质研究
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Research on baking quality of thirty-three varieties of wheat grown in Anhui province
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    摘要:

    为给安徽省种植小麦品种的品质利用提供参考,以2016年安徽省小麦产业体系收获的33个小麦品种(系)为试验材料,检测其籽粒品质、面团特性、面包烘焙品质、面粉白度、脂肪氧化酶(LOX)活性和类胡萝卜素含量等。结果表明,33个供试品种(系)间的籽粒品质、烘焙品质、白度、LOX活性等品质性状品种间差异均达极显著;面包表皮质地和形状与LOX活性及b值呈显著正相关;面包芯色泽与面团的稳定时间呈极显著正相关,与弱化度呈显著负相关;平滑度与a值、b值和LOX活性呈显著正相关,与L值及白度呈极显著负相关;纹理结构与b值呈显著正相关;面包总分与面团稳定时间呈显著正相关。本研究在安徽省种植小麦品种中筛选出扬麦23、涡麦182、周麦28、安科157和宿4095等面包评分较高的小麦品种。讨论了安徽种植小麦品种的品质性状及其利用等问题。

    Abstract:

    In order to provide reference for the quality utilization of wheat varieties (lines),thirty-three wheat varieties harvested in Anhui province in 2016 were selected as materials to evaluate the grain quality,dough properties,bread baking quality,flour whiteness,lipoxygenase (LOX) activity,and carotenoid content and other quality characters.The results showed that there were extremely remarkable differences in grain quality,bread baking quality,flour whiteness,LOX activity,and other quality characters among varieties.The texture of crust and shape of bread were positively correlated to LOX activity and b value.The colour of bread crumb had an extremely significantly positive correlation with stability time of dough,while significantly negative correlation with the degree of softening.There was a significant positive correlation between smoothness and a value,b value,LOX activity,while significantly negative correlation with L value and whiteness;the texture of bread had significantly positive correlation with b value,and total evaluating score of bread with stability time.Five wheat varieties,including guomai 182,su 4095,yangmai 23,zhoumai 28 and Anke 157,were selected as varieties with good baking qualities.In addition,the quality characters and utilization of wheat grown in Anhui province were discussed.

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李艳敏,李 珊,王月娥,沈家成,张文明,郑文寅,姚大年.安徽省33个小麦品种烘焙品质研究[J].粮油食品科技,2017,25(6):26-32.

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  • 在线发布日期: 2017-11-24
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