新疆农业科学2012，Vol.49Issue(4)：610-616,7.DOI:10.6048/j.issn.1001-4330.2012.04.004
黑小麦品种(系)加工品质性状和蒸煮食品加工品质特性研究
Evaluation on Processing Quality Traits and Processing Quality Properties of Cooking Food of Several Black Kernel Wheat Varieties (Lines)
摘要
Abstract
[Objective] The objective of this study was to provide information of quality breeding, processing quality evaluation, materials selection and quality control of black kernel wheat. [ Method ] The quality traits and the processing quality of steamed bread, white salted noodle and the hand - stretched noodle of 6 black kernel wheat varieties (lines) of Xinjiang were evaluated. [ Result ] The grain bulk density, hardness, protein content and sedimentation value of the black kernel wheat varieties (lines) employed in this study were high; the wet gluten content was medium; the ash content, water absorption rate, formation time and stability time were low. The dough rheological properties between different varieties were significant. The quality of flour protein needs to be further improved. S - 2, Heixiaomai 76 and 96 - 45 display the good applicability of noodle processing. S - 2 is a good option for making steamed bread. S - 2 and Heixiaomai 76 have good performance for making Xinjiang hand - stretched noodle. [ Conclusion ] Black wheat shows a good prospect and potential of making Chinese traditional steamed food.关键词
黑小麦/加工品质性状/面条/馒头/新疆拉面Key words
black kernel wheat/processing quality traits/white salted noodle/steamed bread/Xinjiang hand - stretched noodle分类
农业科技引用本文复制引用
林存亮,李鸿文,石培春,桑伟,崔凤娟,李召锋,李卫华,曹连莆..黑小麦品种(系)加工品质性状和蒸煮食品加工品质特性研究[J].新疆农业科学,2012,49(4):610-616,7.基金项目
新疆生产建设兵团“十一五”育种攻关项目(2006GG04) （2006GG04）
石河子大学高层次人才科研启动资金专项(RCZX200720) （RCZX200720）
