摘要
针对2015年规模生产的强筋小麦,如西农979、新麦26、师栾02-1、济南17、洲元9369进行全面系统的品质质量分析,并进行烘焙试验。结果表明,2015年新麦26、师栾02-1和洲元9369平均等级均达到国标1等,且烘焙性能相对较好;西农979、济南17平均等级分别为国标2等和3等,且烘培性能较差。
Focused on strong gluten wheat planted on a large scale, such as Xi＇nong 979, Xinmai26, Shiluan 02-1, J i＇nan 17, Zhouyuan 9369, we carried on comprehensive quality analysis and baking experiment. The resuhs showed that the wheat newly harvested in 2015, the average grade of Xinmai26, Shiluan 02-1 and Zhouyuan 9369 were up to GB 1, and the baking performance were relatively good; the average grade of Xinong 979 and Ji＇nan 17 were GB 2 and GB 3, and the baking performance were poor.
作者
贾祥祥
张强涛
王圣宝
韩耀光
JIA Xiang-xiang ZHANG Qiang-tao WANG Sheng-bao HAN Yao-guang(（COFCO wheat（Xinxiang） Co. , Ltd. , Xinxiang 453000, China)
出处
《粮食与饲料工业》
CAS
2016年第10期4-10,共7页
Cereal & Feed Industry
关键词
强筋小麦
品质
现状
strong gluten wheat
quality
status
