食品与发酵工业2025，Vol.51Issue(10)：177-185,9.DOI:10.13995/j.cnki.11-1802/ts.040202
河南省中强筋小麦的基础理化指标及其与面团流变学特性相关性研究
Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province
摘要
Abstract
Medium-strong gluten wheat was widely used because of its good gluten strength,which met product requirements well.However,current research mainly focused on comparing the properties of flour from different wheat,with insufficient discussion on the re-lationships between these properties.Therefore,9 medium-strong gluten wheat varieties were selected for the study to explore the correla-tion between wheat quality characteristics and the rheological properties of their dough,investigating the processing suitability of different types of wheat flour.Results showed that the wet gluten content,water absorption,stability time,and maximum resistance of the 9 wheat varieties all met the requirements of medium-strong gluten wheat classification standards.Zhengmai 366,Zhengmai 918,Yunong 908,Xinmai 26,and Xinmai 45 exhibited characteristics of high-quality strong gluten wheat,suitable for blending or producing specialized bread flour.Zhoumai 32,Zhoumai 33,Zhoumai 36,and Zhoumai 52 were suitable for making steamed buns,instant noodles,and strong noodles.Correlation analysis results indicated that the hardness,ash content,protein content,and gluten index were positively correlated with the rheological properties of the dough.Wet gluten content showed no correlation with protein content but exhibited a negative correla-tion with gluten index.关键词
小麦/小麦粉/流变学特性/相关分析/品质评价Key words
wheat/wheat flour/rheological properties/correlation analysis/quality evaluation引用本文复制引用
陈妍妍,田双起,孟凡浩,薛兴澳,高鹏..河南省中强筋小麦的基础理化指标及其与面团流变学特性相关性研究[J].食品与发酵工业,2025,51(10):177-185,9.基金项目
河南省重大科技专项(221100110700,231100110300) （221100110700,231100110300）
河南工业大学自科创新基金支持计划(2021ZKCJ12) （2021ZKCJ12）
河南省重点研发与推广专项(科技攻关)(232102110155) （科技攻关）
河南省国际科技合作项目(242102521003) （242102521003）
