【摘要】 为探究饼干小麦产量与加工品质协同提升的栽培技术，以优质饼干小麦品种扬麦30为材料，分析了不同处理对产量、一次加工品质(容重和硬度)及二次加工品质(面粉品质、面团性质和烘焙性能)的影响，筛选出饼干小麦的关键评价指标与优化栽培模式。结果表明，密肥组合模式对饼干加工品质有显著影响，品质参数变异系数为0.52%(容重)～19.32%(面团弱化度)。相关性分析表明，碳酸钠SRC、蔗糖SRC与饼干厚度呈显著正相关，乳酸SRC、碳酸钠SRC及吸水率与饼干延展系数呈显著负相关。主成分分析发现，容重、乳酸SRC、水SRC、碳酸钠SRC、蔗糖SRC、湿面筋含量、饼干厚度共7个参数可作为饼干小麦加工品质的主要评价指标。该研究为饼干专用小麦的标准化生产提供理论依据与技术支撑。更多还原

【Abstract】 In order to explore the cultivation techniques for synergistically improving the yield and processing quality of biscuit wheat, the high-quality biscuit wheat variety Yangmai 30 is used as the material.This paper analyzes the effects of various treatments on grain yield, primary processing quality(bulk density and grain hardness), and secondary processing quality(flour quality, dough properties, and baking performance). The key evaluation parameters and optimized cultivation practices for biscuit wheat were screened. The results show that the combination patterns of different planting density and fertilization have significantly affected biscuit processing quality, with the coefficient of variation of quality parameters ranging from 0.52%(bulk density) to 19.32%(dough softening degree). Correlation analysis indicates that sodium carbonate SRC and sucrose SRC are significantly positively correlated with biscuit thickness, whereas lactate SRC, sodium carbonate SRC, and flour water absorption rate are significantly negatively correlated with biscuit elongation coefficient. Principal component analysis reveals that seven parameters, including bulk density, lactate SRC, water SRC, sodium carbonate SRC, sucrose SRC, wet gluten content, and biscuit thickness, can be used as the main evaluation indicators for the processing quality of wheat biscuits. This study provides a theoretical basis and technical support for the standardized production of biscuit-specific wheat.更多还原