CAJ | 학술논문

以现代农业产业技术体系重点项目“黄淮麦区砂姜黑土强筋小麦产业化技术研究”筛选出的13个强筋小麦品种为材料，研究其面包、面条制作品质及相关品质特性。结果表明，半数以上品种的面包制作品质较好，和面时间超过3．0 min 的品种其面包内部结构纹理均匀细腻、色泽亮乳白色、口感好；面条制作品质的色泽、表观、光滑性和食味均较好，品种间差异主要表现在适口性和粘弹性；品种济麦20、西农979、郑麦7698、济南17和郑麦9023等具有优良的面包制作品质；郑麦366、济麦20和西农979等的面条制作品质优良，鲜面片24 h 内的色泽变化较小，淀粉糊化的峰值粘度较高，干面条和煮后面条的品质均较好。
이현대농업산업기술체계중점항목“황회맥구사강흑토강근소맥산업화기술연구”사선출적13개강근소맥품충위재료，연구기면포、면조제작품질급상관품질특성。결과표명，반수이상품충적면포제작품질교호，화면시간초과3．0 min 적품충기면포내부결구문리균균세니、색택량유백색、구감호；면조제작품질적색택、표관、광활성화식미균교호，품충간차이주요표현재괄구성화점탄성；품충제맥20、서농979、정맥7698、제남17화정맥9023등구유우량적면포제작품질；정맥366、제맥20화서농979등적면조제작품질우량，선면편24 h 내적색택변화교소，정분호화적봉치점도교고，간면조화자후면조적품질균교호。
Thirteen strong -gluten wheat varieties were selected in the key project of Modern Agricultur-al Industry Technology System—Study on Industrial Technology for Strong -gluten Wheat from Lime Concre-tion Black Soil Area of the Huanghuai Wheat Region.Their bread-and noodle-making quality and related char-acteristics were studied in this paper.The results showed that more than half of the varieties had better bread-making quality;and the bread made with longer mixing time (>3.0 min)were found better texture,light color,and good taste.All the varieties showed better noodle-making quality in color,appearance,smoothness and taste;the differences between varieties were found in palatability and viscoelasticity.The varieties such as Jimai 20,Xinong 979,Zhengmai 7698,Jinan 17 and Zhengmai 9023 showed better bread-making quality, while the varieties such as Zhengmai 366,Jimai 20 and Xinong 979 showed better noodle-making quality as less color change of fresh facets during 24 hours,better starch quality with higher peak viscocity and better quality of dry and cooking noodles.