黄淮麦区砂姜黑土强筋小麦品种面食制作品质研究.pdfVIP

Ag时cultural Science Technology, 2016, 17(6): 1429- 1431 , 1445 Copy啕ht @ 2016, Information Institute of HAAS. AII rights reserved Sto rage and Processing Study on Food-making Quality of Strong-gluten Wheat Varieties from Lime Concretion Black Soil Area in the Huanghuai Wheat Region Aifeng LlU, Dungong CHENG , Haosheng LI, Jianmin SONG, Xinyou CAO, Zhendong ZHAO , Jlanj un LlU Crop Research Institute, Shandong Academy 01 Agricultural Sciences/Key Laboratory 01 Wheat 8iol吨y Genetic Improvement on N。此h Yellow Huai River Valley , Ministry 01 Agriculture/National Engineering laboratory for Wheat Maize, Ji nan 250100, China Abstract In this study, 13 strong-gluten wheat varieties screened by the Key Project 黄淮麦区砂姜黑土强筋小麦晶 01 Mωem Ag川cultural Industry Technol吨y System Study on Industrial Technology 种面食制作品质研究 10r Strong-gluten Wheat 1rom Ume Concretion 81ack Soil Area in the Huanghuai Wheat Region were used as expe时mental materials to investigate their brea叫j-mak- 刘爱峰，程敦公，李牵圣，宋健民，曹新有，赵振 ing quality, n∞dle-making quality and other related characteristics. The results 东，如l 建军. ( 山东省农业科学院作物研究所/ showed that more than hal1 01 the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better 农业部黄淮北部小麦生物学与遗传育种重点 te刷re， lighter ∞lor， and be阳r taste . AII these 13 strong-gluten wheat varieties 实验室/小麦玉米国家工程实钱室.山东济南 show刨伊创 no创Ie-making quality in color, appearan战 sm∞thness and tas饱; the 2501∞) differences between varieties were mainly 10und in palatability and viscoelasticity . Ji-