糯与非糯小麦配粉对馒头品质的影响.pdfVIP

ofAnhui 安徽农业科学，Journal A卿．Sci．2015．43(34)：52—53，77 责任编辑高菲责任校对况玲玲 糯与非糯小麦配粉对馒头品质的影响 高新楼，史芹，陈华，刘劲哲，郜惠苹 (郑州市农林科学研究所，河南郑州450005) 摘要[目的]研究糯与非糯小麦配粉对馒头品质的影响。[方法]对6个非糯小麦品种品质指标间的相关性进行分析。[结果]馒头总 评分与面粉白度、弱化度、衰减值呈正相关，与其他品质指标呈负相关，但都没有达到显著水平。[结论]糯小麦面粉制作馒头的评分较 低．不适合制作馒头。糯小麦与非糯小麦配比为1：9时馒头的评分最高。 关键词馒头；糯小麦；非糯小麦；配粉；小麦品质 中图分类号$509．9文献标识码A 文章编号05t7—661t(2015)34—052—02 EffectsofFlour of andNon WheatonSteamedBread Waxy QuaUty Blending Waxy of GAO Huaetal and ScienceResearchInstitute Xin-Iou，SHIQin，CHEN Forestry Zhengzhou (Ag“culture 450005) offlour andnon on bread were of wheatsteamed coITela- Abstract[Objective]Effectsblendingwaxy waxy qualitystudied．[Method]The tionbetweenthe of6wheatvarietiesandthe ofsteamedbreadwas resulmofthis showedthatthe quality quality analyzed．[Result]Thestudy totalscoreofsteamedbreadwas correlatedwiththeflour andattenuation correla· degree value，and positively whiteness，weakening negatively tedwithother itdidnotreach lowscoreofsteamedmade flourisnot the bread quMityindexes，but significantlevel．[Conclusion]The bywaxy suitablefor steamedbread．Thescoreofsteamedbreadisthe whentheratioof wheatandnon wheatisabout1：9． making hiighest waxy waxy wordsSteamed bread；Waxywheat；Nanwheat；Flourblending；Wheatquality Key waxy 馒头是我国特有的面制发酵食品，在人们生活中占有重 行馒头品质试验。子粒蛋白质含量(14％湿基)按照 要地位。馒头因各地饮食习惯不同而具有不同的特色。一 般来讲，南方馒头大多口感较软，风味较甜，