新麦26不同粉路面粉与其面包品质的研究.pdfVIP

but3Bwasthehighest,whichwas7.85%,4.91%,2.33%and7.84%morethanthoseofJin Xiangbreadflourrespectively. 3. Thebread qualityanalyzedindicatedthat amongTPAparameters,the changerule ofbread elasticitywasthe sametrend ofthat ofprotein andwet gluten content.However, hardness and chewinesswere opposite,andresiliencehas no obviouschangerule.Among all different powders, both hardness and chewiness of 3B were the lowest, which was 3.73%and6.42%lowerthanthoseofJinXiangbreadflourrespectively,butelasticityand resilience were the highest, which was 5.47% and 11.76%more than those of Jin Xiang bread flour respectively. The change rule of bread specific volume and fuzzy sensory evaluation scorewere consistentwith that ofprotein andwet gluten content, and 1Mand 3Bwere higher than JinXiang bread flour,while 3Bwas thehighest ,whichwas 1.59% and12.03%morethanthoseofJinXiangbreadflourrespectively. 4. Comparedwiththemaincomponent,theflourqualityandthebreadqualityresults ofalldifferentpowders,wecouldconcludethattheflourqualityoftheNe wheatNo.26 wasbetter than JinXiang bread flour .Theanteriorroad corepowder andposterior road hide powder could be utilized as bread flour, especially, 1Mwas the best in the anterior roadcorepower,and3Bwasthebestintheposteriorroadhidepowder. Keywords:Ne wheatNo.26,Flourquality,Breadquality IV 万方数据 目 录 摘要 Ⅰ AbstractⅢ 1文献综述1 1.1小麦的概况1 1.1.1小麦的分类、起源与分布1 1.1.2我国小麦的概述1 1.1.3安徽小麦的生产布局及品质特征2 1.2面粉的概况3 1.2.1我国面粉行业发展现状及区域分布3 1.2.1专用面粉的现状3 1.2.2面包粉的现状4 1.3小麦及其面制品品质研究进展5