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本试验分析了浙江省主要小麦品种浙麦1号、浙麦2号、浙麦3号和品系“119”籽粒的物理性状及其面粉品质。结果表明,“119”和浙麦3号的千粒重,容重、角质率都相对较高,而浙麦1号和浙麦2号相对较低。面粉品质属弱面粉或中等面粉,其中“119”小麦的面筋含量较高,面团形成时间、稳定时间和断裂时间都相对较长,面团曲线较平稳,谱带较宽,软化度也较小,总评价值较高,加工品质相对较好。 年度间和不同收获期之间,麦粒的物理性状和面粉品质均有差异。延迟收获的小麦籽粒容重、千粒重、角质率等物理性状和面团的弹性、延伸性变劣,软化度增加,而出粉率和面筋含量稍有提高,可见,小麦产量、籽粒的物理性状和加工品质等以适时收获为好。
This experiment analyzed the physical properties and the flour quality of the main wheat varieties Zhemai 1, Zhemai 2, Zhemai 3 and “119” in Zhejiang Province. The results showed that grain weight, bulk density and keratinosity of “119” and Zhemai 3 were relatively high, while those of “Zhemai 1” and “Zhemai 2” were relatively low. The quality of flour is weak flour or medium flour. The content of gluten in “119” wheat is higher, the dough forming time, settling time and breaking time are longer, the dough curve is more stable, the spectrum is wider, the softening degree is smaller, The overall rating is higher, the processing quality is relatively good. During the year and harvest time, the physical properties of wheat grains and flour quality are different. Delayed grain yield, grain weight, grain weight, keratin rate and other physical properties and dough elasticity, extensibility deterioration, softening degree increased, while the flour yield and gluten content slightly increased, we can see that the wheat yield, grain physical properties and processing Quality and timely harvest as well.