强筋与弱筋小麦配麦面粉及馒头和面条品质的研究
Wheat Blending Quality of Flour and Steamed Bread and Noodles in Strong and Weak Gluten Wheat

以强筋小麦“新麦26”与弱筋小麦“皖麦47”为材料，按10∶0、9∶1至1∶9、0∶10共11个比例配麦处理，分析其籽粒、面粉、加工馒头和面条的品质及其相关性。结果表明，籽粒和面粉21个品质性状、馒头11个品质性状和面条8个品质性状处理间差异显著或极显著。“新麦26”与“皖麦47”在配麦8∶2和6∶4处理时，馒头评分均在75以上，其中以配比8∶2时馒头评分最高；配麦9∶1、8∶2和7∶3时，面条评分均在85以上，以配比8∶2最高；随着“皖麦47”的比例增加，馒头和面条的主要品质性状呈下降趋势，评分逐渐降低；面条和馒头品质性状与籽粒和面粉品质性状间存在不同的相关性，可根据不同类型馒头和面条品质要求选用合适的配麦处理。
Strong gluten wheat “Xinmai 26” and weak gluten wheat “Wanmai 47” were selected as experiment materials. The wheat blending was carried out with 11 treatments from 10∶0,9∶1 to 1∶9 and 0∶10.The quality of grain, flour, steamed bread and noodles were analyzed. The result of 21 grains and flour quality traits such as Near-infrared,RVA viscosity,farinograph,extensograph etc,11 steamed bread quality traits and 8 noodles quality traits were showed significant or extremely significant differences between the processing. For processing of “Xinmai 26”and “Wanmai 47”,the scores of steamed bread at the ratio of 8∶2 and 6∶4 were more than 75 points，and above all the ratio of 8∶2 got the highest points.Noodles score was over 85 points when the wheat blending at the ratio of 9∶1,8∶2,7∶3,among which the ratio of 8∶2 scores was highest.Followed with the proportional increase of “Wanmai 47”, the main quality traits of steamed bread and noodles were on the decline, scores gradually reduced.So the results suggest choose appropriate proportion according to the requirements of different kinds of steamed bread and noodles on gluten strength.Meanwhile,the correlation between noodles,steamed bread quality traits and the grains,flour quality traits were analyzed and the problem of quality traits changes of the wheat flour, noodles and steamed bread were also discussed after the wheat blending of strong gluten wheat and weak gluten wheat.