| 刘瑞,于章龙,孙元琳,宋昱,柴永峰,周素梅.运黑161与运黑14207小麦粉加工特性研究[J].中国粮油学报,2020,35(5):18- |
| 运黑161与运黑14207小麦粉加工特性研究 |
| Research of Processing Characteristics of Yunhei161 and Yunhei14207 |
| 投稿时间：2019-08-23 修订日期：2020-03-03 |
| DOI： |
| 中文关键词: 黑小麦 馒头 饼干 加工特性 |
| 英文关键词:black grain wheat, steamed bread, biscuit, processing characteristics |
| 基金项目:国家重点研发计划（2017YFD0100600）；山西省“1331”工程重点学科项目（098-091704）；院特色农业重点研发专项（YCX2019T07）；山西省重点学科建设经费资助（FSKSC）；山西农科院“院市(县)共建”研发专项 (YCX2018D2YX03) |
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| 中文摘要: |
| 黑小麦是一类具有特殊营养价值的全谷物食品原料。本研究以运黑161、运黑14207两种黑小麦为研究对象，对其面团流变学特性和相应的加工品质进行了分析。结果表明，运黑161湿面筋含量32.6%，吸水率59.3%，稳定时间8.2 min，最大拉伸阻力708 EU，能量167.6 cm2，其馒头质构指标均显著大于对照运旱618；运黑14207湿面筋含量39.1%，吸水率56.8%，稳定时间2.6 min，最大拉伸阻力268 EU，能量60.6 cm2，其饼干质构指标及感官评价与对照扬麦15相当。综合分析，可知运黑161属于中强筋优质特色小麦新品种，适合加工馒头等；运黑14207属于中弱筋优质特色小麦新品种，适合加工饼干等。 |
| 英文摘要: |
| Black grain wheat is a kind of whole grain food raw material with special nutritional value. In this study, the new varieties yunhei 161 and yunhei 14207 were taken as the main research objects, respectively. The rheological properties and processing quality of their dough were analyzed, respectively. The results showed that the wet gluten content, water absorption rate, stability time, maximum tensile resistance and engrgy of yunhei 161 were 32.6%, 59.3%, 8.2 min, 708 EU and 167.6 cm2, respectively. The texture indexes of steamed bread made by yunhei 161 were significantly higher than those made by yunhan 618. The wet gluten content, water absorption rate, stability time, maximum tensile resistance and engrgy of yunhei 14207 were 39.1%, 56.8%, 2.6 min, 268 EU and 60.6 cm2, respectively. The texture indexes of biscuits made by yunhei 14207 were comparable with biscuits made by yangmai 618. The comprehensive analysis showed that yunhei 161 was a new wheat variety with medium and strong gluten which was suitable for processing steamed bread. Yunhei 14207 was a new wheat variety with high quality and weak gluten, which was suitable for processing biscuits and so on. |
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