CAJ | 학술논문

用小麦新品种郑麦9694与优质强筋小麦郑麦9023进行配粉,测定粉质仪参数和馒头加工品质,结果表明,郑麦9694的馒头加工品质较好,随着郑麦9023添加比例的增加,可使馒头的比容、宽高比、内部结构、弹性、韧性、黏性和食味得分显著提高,总分有了一定的提高;但郑麦9023的添加超过一定的比例后,馒头比容、内部结构和弹性得分则又下降了,表面色泽虽然没有变化,但表面结构得分则随着郑麦9023比例的增加呈下降趋势.最适宜的配粉比例为70:30,即在郑麦9694中搭配30%的郑麦9023,其湿面筋含量、粉质仪参数等达到优质馒头粉标准,可显著改善馒头的加工和制作品质.
용소맥신품충정맥9694여우질강근소맥정맥9023진행배분,측정분질의삼수화만두가공품질,결과표명,정맥9694적만두가공품질교호,수착정맥9023첨가비례적증가,가사만두적비용、관고비、내부결구、탄성、인성、점성화식미득분현저제고,총분유료일정적제고;단정맥9023적첨가초과일정적비례후,만두비용、내부결구화탄성득분칙우하강료,표면색택수연몰유변화,단표면결구득분칙수착정맥9023비례적증가정하강추세.최괄의적배분비례위70:30,즉재정맥9694중탑배30%적정맥9023,기습면근함량、분질의삼수등체도우질만두분표준,가현저개선만두적가공화제작품질.
Flour blending effects of Zhengmai 9694 on farinograph parameters and streamed bread-making quality was analyzed by mixed with high-gluten wheat cultivar Zhengmai 9023. The results indicated that Zhengmai 9694 had preferable steamed bread-making quality. With the continuous increasement of Zhengmai 9023, the specific volumes, aspect ratios, internal structures, flexibilities, toughness, stickiness and taste scores of steamed bread made of the blends increased significantly while total scores just improved slightly. However, when the content of Zhengmai 9023 in the blends exceeded a certain proportion, not only the bread specific volumes, internal structures and flexibility scores of steamed bread would dropped, but also the surface color kept unchangeable and the surface structures were declining. The most appropriate blending ratio of Zhengmai 9694 vs Zhengmai 9023 was 70:30, with main quality properties such as wet-gluten content and farinograph parameters achieved the national high-quality steam bread standards.