摘要
按照国际标准对关中主要小麦品种(品系)的加工品质进行分析评价结果表明,79(1B)和小偃6号磨粉品质优良,小偃107出粉率较低,适宜制作馒头、饼干和蛋糕类食品;小偃6号的面粉品质最好,而且面团加工品质、烘烤品质和蒸煮品质极为突出,接近和达到德国标准强力粉的粉质水平和烘烤水平;N82和83(37)的粉质和食品加工品质均较差。
The processing quality of main varieties of wheat in Guannzhong area was analysed and evaluated according to the international standard in this paper. The result showed that the milling quality of 79 (1B) and Xiaoyan 6 were good. The folur extraction of Xiaoyan 107 was low and suitable for making food such as steamed bread, twisted bread, biscuit cakes. Xiaoyan 6 had the best flour quality and excellent dough processing quality, baking quality and cooking quality, which reached the level of baking quality of German standard strong flour Meneba. Both flour quality and food processing quality of N82 and 83(37) were poor.
出处
《西北农业学报》
CAS
CSCD
1992年第2期19-24,T001,共7页
Acta Agriculturae Boreali-occidentalis Sinica
基金
德国布拉本德食品仪器公司(BRABENDER OHG)MRS.BRABENDER和MR.DR.SIETZ的支持
关键词
面粉
小麦
品质
拉伸参数
发酵参数
Wheat
Food quality
Sedimentation value
Extensogram
Maturogram
