【摘要】 【目的】研究普通馕品质和小麦品质特性之间的关系,分析对普通馕品质影响较大的品质指标,为馕专用小麦选育和馕加工品质改良提供理论依据。【方法】以11份新疆冬小麦主栽品种为材料,测试其籽粒性状、面粉特性、粉质仪参数、拉伸仪参数和揉混仪参数,对11个品种的小麦粉进行普通馕制作和感官评价。【结果】新疆冬小麦主栽品种主要品质指标均值,除稳定时间外,其他指标均达到中强筋品质类型;南北疆主栽小麦品质的差异主要是稳定时间、粉质质量指数和弱化度等指标差异较大造成的。新冬18号、新冬22号、新冬53号、新冬60号4个品种适合用作优质普通馕的制作。面筋指数、稳定时间、弱化度、粉质质量指数,拉伸面积、最大拉伸阻力、拉伸比例、最大拉伸比例,峰值时间、峰后斜率12项品质指标与普通馕品质的关系均呈极显著相关。【结论】面筋指数、粉质仪参数和拉伸仪参数是判断普通馕品质的重要品质特性,这些指标既是普通馕的综合质量预测和评价的有效手段,也是普通馕专用小麦品质改良的重要依据。更多还原

【Abstract】 【Objective】 The purpose of this paper is to clarify the quality traitsthat have great influence on the quality of the ordinary by studying the relationship between its quality and wheat quality characteristics in the hope of providing a theoretical basis for breeding special wheat and the improvement of its processing quality.【Method】Grain character, flour character, of Extensograph, Mixograph and Farinograph were test of 11 leading cultivars,, flour w used for making and sensory evaluation Naan.【Result】Judging from the average value of the main quality indicators of the leading winter wheat varieties in Xinjiang, except for the stability time, all other indicators reached the quality type of medium-strong glutenThe difference in quality of the leading varieties planted in North and South Xinjiang was mainly caused by the great differences in indicators such as stability time, farinograph quality number,and softening degree. Xindong 18, Xindong 22, Xindong 53 and Xindong 60 were suitable for the production of high-quality ordinary Naan. Correlation analysis and regression analysis results show that,index, stability time, softening degree, farinograph quality number, extension area, resistance at max, resistance/exten sibility, resistance-max/extensibility, midline peak time, midline right slope were significantly correlated with the quality of ordinary Naan.【Conclusion】The gluten index, Parameters of Farinograph and Extensograph were important quality characteristics for judging the quality of ordinary Naan.These indicators were not only the effective means for the comprehensive quality prediction and evaluation of ordinary naan, but also the important basis to improve the quality of special wheat.更多还原