摘要： 旨在提高小麦专用加工品质和产后经济效益，满足人们优质消费和市场专用加工需求。在对7个运旱系列小麦品种各项品质指标分析基础上，通过对各品种加工面包、面条、馒头品质特性进行测试分析研究。结果表明，7个小麦品种蛋白质含量为12.7%~16.4%，湿面筋含量为27.8%~36.2%，沉淀值为36.0~52.2 mL，稳定时间为4.6~12.8 min，面筋指数为4.93%~93.97%，说明所选运旱系列小麦品种间蛋白质品质差异较大但都有较高的加工品质指标，且确定7个小麦供试品种分别属于优质中筋、中强筋、强筋品种类型。其中，运旱618、运旱115适于加工面包专用或作为配粉使用；运旱20410、运旱805、运旱102最适于加工馒头；运旱22-33适于加工面条专用；运旱719适于配粉和加工面条、馒头。综合分析，所选运旱系列小麦品种有较好的加工品质特性，能够提高面粉企业和加工业经济效益，满足市场需求。

关键词: 运旱, 小麦品种, 品质特性, 专用加工

Abstract: The aim of the study was to improve special processing quality and economic efficiency of wheat,and satisfy people's high quality consumption and special processing requirements of market. Based on the quality index analysis of seven Yunhan wheat varieties,the quality characteristics of bread,noodles and steamed bread made by Yunhan wheat varieties were also observed. The results showed that the protein content of seven varieties was between 12.7% and 16.4%,the wet gluten content was between 27.8% and 36.2%,the sedimentation value was between 36.0 mL and 52.2 mL,the stable time was between 4.6 min and 12.8 min,and the gluten index was between 4.93% and 93.97%,respectively. This indicated that the protein quality of Yunhan varieties was quite different. However,the varieties studied had high processing quality.The seven wheat varieties were tested belong to high quality mid-gluten wheat and strong gluten wheat,respectively. Yunhan 618 and Yunhan 115 were suitable for processing bread or flour blending,Yunhan 20410,Yunhan 805 and Yunhan 102 were suitable for processing steamed bread,Yunhan 22-23 were suitalbe for processing noodles,and Yunhan 719 was suitable for processing noodles,steamed bread and flour blending. In general,the selected Yunhan wheat varieties has good processing quality, which can improve the economic efficiency of flour enterprises and processing industry,and also satisfy the needs of market.

Key words: Yunhan, Wheat varieties, Quality characteristics, Specialized processing

中图分类号: 

• S512.01