收获期对BNS杂交小麦面粉和馒头品质的影响

应用生态学报

收获期对BNS杂交小麦面粉和馒头品质的影响

姜小苓,张自阳,冯素伟,董娜,陈向东,茹振钢^**

(河南科技学院小麦中心, 河南新乡 453003)

出版日期:2013-12-18 发布日期:2013-12-18

Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread.

JIANG Xiao-ling, ZHANG Zi-yang, FENG Su-wei, DONG Na, CHEN Xiang-dong, RU Zhen-gang

(Center of Wheat Breeding, Henan Institute of Science and Technology, Xinxiang 453003, Henan, China)

Online:2013-12-18 Published:2013-12-18

摘要/Abstract

摘要：

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.

Abstract:

Three wheat hybrids derived from the BNS male sterile line were used to study the effect of harvest time on gluten content, dough rheological properties, starch pasting properties of wheat flour and the quality of steamed bread. Each of the three hybrids was harvested at May 27, May 31 and June 4, respectively. The results showed that the flour quality of BNS hybrids was affected by harvest time to some extents, and the best harvest time varied among the different hybrids. For Baiza 1, Baiza 2 and Baiza 3, the best harvest time was May 27, May 27 and June 4, respectively. Both the flour quality and the comprehensive score and taste of steamed bread were the best for the hybrids harvested at these dates. Moreover, Baiza 2 was suited to make steamed bread and noodle when harvested on May 27.

姜小苓,张自阳,冯素伟,董娜,陈向东,茹振钢**. 收获期对BNS杂交小麦面粉和馒头品质的影响[J]. 应用生态学报.

JIANG Xiao-ling, ZHANG Zi-yang, FENG Su-wei, DONG Na, CHEN Xiang-dong, RU Zhen-gang. Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread.[J]. Chinese Journal of Applied Ecology.