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为了了解高产、优质、面包用春小麦新品种甘春 2 0号的配麦特性 ,为面粉加工企业通过配麦技术生产成本较低的专用面粉提供科学依据 ,将甘春 2 0号 (蛋白质和湿、干面筋含量依次为 12 .5 %、34.8%、11.8% ,属强筋小麦 )与宁春 18号 (蛋白质和湿、干面筋含量依次为 10 .9%、2 8.6 %、10 .5 % ,属中筋小麦 )和高台麦 (蛋白质和湿、干面筋含量依次为 9.3%、2 5 .2 %、8.7% ,属弱筋小麦 )的籽粒按不同比例 (重量比 )进行搭配后 ,测定蛋白质品质、面团流变学特性和面包、馒头、面条加工品质。结果表明 ,在甘春 2 0号中搭配 10 %～ 4 0 %的宁春 18号或 10 %的高台麦后 ,蛋白质和湿、干面筋含量仍然较高 ,依次在 11.8%、2 9.7%、10 .3%以上 ,并且仍具有较高的面包评分 (>87.2分 ) ,同时可显著改善宁春 18号和高台麦的面条品质 (搭配后的面条评分在 86 .7分以上 ,分别比宁春 18号和高台麦的面条评分高出 9.3和 2 0 .0分以上 ) ;在甘春 2 0号中搭配 10 %～ 30 %的宁春 18号 ,可显著改善甘春 2 0号和宁春 18号的馒头品质 (搭配后的馒头评分在 88.5分以上 ,分别比甘春 2 0号和宁春 18号的馒头评分高出 5 .2和 2 .7分以上 )。甘春 2 0号为面包、馒头、面条兼用型品种 ,宁春 18号是优质馒头小麦 ,而高台麦只能作为搭配
In order to understand the high-yield, high-quality, bread with spring wheat variety Gan Chun No. 20 with the characteristics of wheat flour processing enterprises through the production of wheat with lower technical costs for specialized flour to provide a scientific basis, Gan Chun No. 20 (protein and wet , Followed by dry gluten content of 12.5%, 34.8%, 11.8%, is a strong gluten wheat) and Ningchun 18 (protein and wet and dry gluten content were followed by 10.9%, 22.6%, 10.5% , Which belongs to the middle gluten wheat) and Gao Tai Mai (the content of protein and wet and dry gluten were 9.3%, 25.2% and 8.7%, respectively) in different proportions (weight ratio) Quality, dough rheology and bread, bread, noodle processing quality. The results showed that the contents of protein and wet and dry gluten were still higher in Ganchun 20 with 10% ~ 40% Ningchun 18 or 10% Gaotaimai, followed by 11.8%, 9.72% 10 .3%, and still have a higher bread score (> 87.2), while significantly improving the noodle quality of Ningchun 18 and Gaotai Mai (with the noodle score of 86.7 points or more, respectively, than the rather Spring 18 and Gao Taimai noodles score higher than 9.3 and 20.0 points); in Gan Chun 20 0 with 10% to 30% of Ningchun 18, can significantly improve Gan Chun 20 and Ning Spring 18 steamed bread quality (with the post-steamed bread score above 88.5 points, respectively, compared with Gan Chun 20 and Ningchun 18 steamed bread score higher than 5.2 and 2.7 points). Gan Chun No. 20 for the bread, bread, noodles and dual-use varieties, Ningchun 18 is a high-quality bread wheat, and high-profile wheat can only be used as a match