| 邹雨菲,张波,唐娜,刘钊,吴兰云,张琪琪,蒋长兴,郭波莉,张影全.安徽沿淮及淮北地区小麦品质分布特征及加工适用性分析[J].中国粮油学报,2025,40(8):41-52 |
| 安徽沿淮及淮北地区小麦品质分布特征及加工适用性分析 |
| Study on the Distribution Characteristics of Wheat Quality and Processing Applicability in the Along and North Areas of the Huaihe River in Anhui |
| 投稿时间：2024-10-09 修订日期：2025-06-01 |
| DOI： |
| 中文关键词: 小麦 安徽沿淮及淮北地区 籽粒品质 空间分布 加工适用性 |
| 英文关键词:Wheat Along and north areas of the Huaihe River in Anhui Grain quality Spatial distribution Processing applicability |
| 基金项目:财政部和农业农村部：国家现代农业产业技术体系（CARS-03），中国农业科学院科技创新工程（CAAS-ASTIP） |
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| 中文摘要: |
| 为了明确安徽沿淮及淮北地区大田小麦籽粒质量现状及主要面制品的加工利用潜力，本研究以2020~2023年连续4年在安徽沿淮及淮北地区的14个小麦主产县、区收集的194份农户大田小麦样品为研究对象，分析其籽粒质量现状、区域空间分布特征及加工适用性。研究结果表明，安徽沿淮及淮北地区大田小麦容重较高，变异较小，籽粒蛋白质含量较低，变异较小，湿面筋含量较低，变异较大。除吸水率和糊化温度外，其余面团流变学特性指标变异均较大。安徽沿淮及淮北地区籽粒蛋白质含量和湿面筋含量空间上呈现“西高东低”的分布规律，峰值粘度呈现“东南高西北低”的分布规律，容重和稳定时间的空间分布特征年际间变化较大，西部区域更适宜发展强筋小麦。2020~2023年间，该区域大田小麦中达到优质强筋品质标准的比例为19.07%，优质强筋品质达标率低主要受限于较低的蛋白质含量和湿面筋含量，该区域大田小麦整体以中筋、中强筋为主。满足各类面制品制作要求的比例依次为面条＞面包＞饺子＞馒头＞发酵饼干＞酥性饼干＞蛋糕、糕点。 |
| 英文摘要: |
| To clarify the current quality status of field wheat grains and the processing and utilization potential of them for major flour products in the along and north areas of the Huaihe River in Anhui. In this study, 194 farmland wheat samples collected from 14 main wheat-producing counties and districts of the along and north of the Huaihe River in Anhui province for four consecutive years from 2020 to 2023 were used as the study object, and the current wheat grain quality status, regional spatial distribution characteristics and processing applicability were analyzed. The results showed that field wheat along and north of the Huaihe River in Anhui had higher test weights with smaller variation, lower grain protein content with smaller variation, and lower wet gluten content with larger variation. Except for water absorption and pasting temperature, the variation of other indicators of dough rheological properties was larger. Grain protein content and wet gluten content exhibited a distribution pattern of 'high in the west and low in the east', peak viscosity exhibited a distribution pattern of 'high in the southeast and low in the northwest', and the distribution pattern of test weight and stability time varied considerably across years in the along and north areas of the Huaihe River in Anhui. There were 19.07% of field wheat in this region reaching the level of high-quality and strong gluten quality in 2020~2023. The low percentage of high-quality and strong gluten quality was mainly limited by lower protein and wet gluten contents. The quality of field wheat in this region was mainly medium and medium-strong gluten. The proportion of wheat samples meeting the requirements for the production of various types of flour products was in the order of noodles>bread>dumplings>steamed bread>fermented biscuits>pastry biscuits>cakes and pastries. |
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