摘要
研究10种小麦品种对馒头品质的影响,并利用线性规划法研究馒头专用粉。结果表明:降落数值、形成时间、稳定时间、粉质质量指数和拉伸指标越高,淀粉含量、吸水率和弱化度越低,制作出的馒头品质较好。从14个馒头品质中共提取出4个主成分因子,累积方差贡献率达到了80.894%;并根据主成分得分排名,得出了得分较高的5个品种:辐照6002、轮选45、金麦66、石优20、石优17。将筛选出的5种小麦利用线性规划进行配麦,分别为轮选45(18.22%)、金麦66(19.59%)、石优17(22.88%)、辐照6002(20.33%)、石优20(18.98%);结果表明,实际值与理论值基本一致,进一步验证了线性规划法制备专用粉的可行性。
The effects of 10 wheat varieties on the quality of steamed bread were studied,and the special flour of steamed bread was studied by linear programming method.The results indicated that the higher the falling number,development time,stability time,farinograph quality number and tensile index were,and the lower starch content,water absorption rate and degree of softening were,the quality of steamed bread made was better.Four principal component factors were extracted from the quality of 14 steamed bread,and the cumulative variance contribution rate reached 80.894%.In accordance with the rank of principal component scores,five wheat varieties with high scores were obtained:Fuzhao 6002,Lunxuan 45,Jinmai 66,Shiyou 20 and Shiyou 17.The five selected wheat varieties were prepared by linear programming,namely,Lunxuan 45(18.22%),Jinmai 66(19.59%),Shiyou 17(22.88%),Fuzhao 6002(20.33%)and Shiyou 20(18.98%).The results indicated that the actual value was consistent with the theoretical value,which further verified the feasibility of application of the linear programming method in the field of special flour processing.
作者
刘孟宜
王滢颖
周湘寒
许思楠
李慧静
Liu Mengyi;Wang Yingying;Zhou Xianghan;Xu Sinan;Li Huijing(Agricultural University of Hebei Province,College of Food Science and Technology,Baoding 071000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第1期21-29,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2018YFD0300500、2018YFD0300507)。
关键词
馒头
配麦
线性规划
专用粉
steamed bread
wheat blending
linear programming
special flour
