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以BNS低温敏感雄性不育系衍生的3个杂交种为材料,设置5月27日、5月31日和6月4日3个收获期,分析了不同收获时期对小麦面筋含量、面团流变学特性、淀粉糊化特性以及馒头加工品质的影响.结果表明:收获时期对BNS杂交小麦的面粉白度、蛋白质和干湿面筋含量均有一定影响.最佳收获期因品种而异,百杂1号和百杂2号的最佳收获期为5月27日,百杂3号的最佳收获期为6月4日,此时期收获的小麦面粉品质最好,馒头综合评分和口感也均最好.其中百杂2号于5月27日收获的小麦同时适合馒头和面条的加工.
Three hybrids derived from BNS low temperature-sensitive male sterile lines were used as materials to set up three harvest periods on May 27, May 31 and June 4. The effects of different harvest time on wheat gluten content, The characteristics of starch gelatinization and the processing quality of steamed bread.The results showed that the harvesting time had some effects on the flour whiteness, protein and dry and wet gluten content of BNS hybrid wheat.The optimum harvesting period was due to the variety, The best harvest period of No.1 and No.2 is May 27, the best harvest date of Baiza No.3 is June 4, the wheat flour harvested at this period is of the best quality, and the bread comprehensive score and the taste are also The best of which 100 on the 2nd May harvest of wheat at the same time for the processing of bread and noodles.