摘要
弱筋、低蛋白质含量品种矮早 781和皖麦 18同面包小麦品种相搭配 ,在 5 0 %搭配比下 ,搭配品质结果是 :Zeleny沉降值主要分布在 30～ 5 0ml范围内 ,和面时间为 2 .3～ 3 .8min ,和面曲线峰高为 5 .8～ 6 .6cm ,10g面粉面包体积为 5 4.2～ 75 .5ml;面包比容为 3.7～ 5 .1ml/g ;强面筋品种的搭配品质比弱面筋品种表现好 ,后者不适宜搭配制作面包专用粉 ;有
Eizao 781 and Wanmai 18, weak gluten and poor content of the flour protein cultivars, were applied to research blending quality on bread wheat in China. At rate of 50% soft wheat, main results were as follows:Zeleny sedimentation value:30～35 ml,mixogram peak time:2.2～3.8 min,mixogram peak height:5.8～6.6 cm,loaf volume(10 g flour):54.2～ 75.5 ml ,and specifie loaf volume:3.7～5.1 ml/g; blending quality of strong qluten cultivars was better than that of weak gluten cultivars. The weak gluten cultivars of those bread wheat were not applied to bake as blend flour;one third of the bread wheat cultivars at blending quality were similar to Karl,one of typical cultivars of the hard red winter wheat in Weas America.
出处
《粮食与饲料工业》
CAS
北大核心
2000年第9期1-3,共3页
Cereal & Feed Industry
