The Quality of Yunhan Wheat Varieties and Its Processing Characteristics

doi:10.7668/hbnxb.2016.S1.039

Abstract

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

CLC Number:

S512.01

YU Zhanglong, LI Xiurong, CHAI Yongfeng, ZHAO Zhiyong, SONG Yu, BI Hongyuan. The Quality of Yunhan Wheat Varieties and Its Processing Characteristics[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 229-235. doi: 10.7668/hbnxb.2016.S1.039.

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