Study on Processing Quality and Flour Blending Characteristics of Zhengmai 7698
This study was to realize the processing quality and blending characteristics of new wheat variety Zhengmai 7698.The wheat flours of Zhengmai 7698,Xinmai 26 and Zhoumai 22,and the blending flours of Zhengmai 7698 with Xinmai 26 and Zhoumai 22 were used to measure the parameters of Farinograph and extensograph,and the processing quality characteristics for bread and noodle.The results indicated that Zhengmai 7698,Cadana west spring 2,America dark north spring and Xinmai 26 meet the standard of strong gluten wheat based on their protein content,wet gluten content and Farinograph parameters,which were characterized with out-standing bread making quality with bread score of 85.3,85.7,88.5and 95.3,respectively.The blending flours of Xinmai 26 and Zhengmai 7698 in the ratio of 70 ∶ 30 and 50 ∶ 50 had higher total bread scores of 95.0 and 93.5,respectively,which were significantly higher than that of Zhengmai 7698.The noodle processing quality of Zhengmai 7698 was the best among the 5 tested varieties,and the noodle score was 92.4.The noodle scores of the blending flours of Zhengmai 7698 and Zhoumai 22 in the ratios of 70 ∶ 30,50 ∶ 50,and 30 ∶ 70 were 89.3,83.6 and 79.4,respectively.The noodle quality of the blending flour was significantly higher than that of Zhoumai 22.Zhengmai 7698 is a dual-purpose type cultivar for bread and noodle.
NETL
NSTL
万方数据
维普
