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以面包小麦品种作试验材料 ,研究混合粉的搭配效应 ,结果如下 :(1)混合粉的品质性状可以分为两大类 ,一大类是表现“加性效应”的性状 ,如蛋白质含量 ,和面曲线的峰高和Zeleny沉降值等 ,数值高低主要由混合粉中原料和配粉比决定的 ;另一大类是表现“部分显性效应”的性状 ,如和面时间 ,面包体积和面包比容等 ,它们的数值高低主要受硬质小麦的原料和配粉比的影响。 (2 )混合粉的烘烤品质主要受面包小麦的面筋强度的影响。(3)搭配的硬质小麦在低比例时 ,对烘烤品质的改善更为明显。 (4 )表现混合粉品质的变化 ,应用和面仪曲线要比用蛋白质含量和Zeleny沉降值等性状更适宜、更可靠
The results showed as follows: (1) The quality traits of mixed powder can be divided into two major categories, one is the trait of “additive effect”, such as protein content, And peak curve height and Zeleny sedimentation value, the value is mainly determined by the ratio of raw materials and flour mixed powder; the other is the performance of the “partial dominant effect” traits, such as and surface time, bread volume and Bread volume, etc., their value is mainly affected by the raw materials and dough ratio of hard wheat. (2) The baking quality of mixed flour is mainly affected by the gluten strength of bread wheat. (3) with a small proportion of durum wheat, the improvement of the baking quality is more obvious. (4) The change of the quality of mixed powder shows that the curve of application and surface analyzer is more suitable and reliable than the protein and Zeleny sedimentation value