【摘要】 小麦品质直接影响着面粉加工企业的产品质量和经济效益,在小麦品质评价过程中,粉质参数被公认为评价面团流变学特性的重要依据。2008年对河北省中部石家庄市、衡水市和沧州市抽取81个小麦品种样品的粉质状况进行了分析。结论表明:小麦品种样品的稳定时间平均值为6.39±6.10 min,变异系数为95.46%,说明冀中地区生产应用的小麦品种品质差异较大。其中,30.10%的小麦样品达到强筋小麦品质标准,24.69%的小麦样品达到中筋小麦品质标准。更多还原

【Abstract】 The wheat quality directly affects the product quality and economic benefit of flour milling enterprises.The farinograph parameters are the most important factor to evaluate the dough rheology characters.The farinograph parameter of 81 samples from Shijiazhuang,Hengshui and Cangzhou are analyzed.The results show that the mean stability time is 6.39±6.10 min and the coefficient of variation is 95.46%,which indicates that there are great differences of quality among the samples.30.10% and 24.69% of the samples reach the quality standards of strong gluten wheat and medium-gluten wheat,respectively.更多还原