Rheological Characteristics of Black Wheat Dough and Effects of Flour Blending on Quality of Steamed Bun and Bread
In order to screen the high-quality black wheat germplasm resources for color wheat breeding and guide the black wheat industrialization,15 black wheat varieties were used as materials,and the farinograph parameters were measured by E-farinograph. At the same time,the effects of the'Zhouheimai1'flour blending and ordinary wheat flour on the quality of steamed bun and bread were also analyzed. The results showed that the water absorption of the tested varieties was 57.4％-67.2％,the formation time was 2.7-7.8 min,the stability time was 2.3-10.8 min,the softness was 49-141 Fu,and the farinograph quality number (FQN) was 41-165. The water absorption of'Luozhen 1','Tesexiaomai 1'and'Jiziheimai 9'was higher than that of the control'Jimai 44'. The formation time,stability time and FQN of'Jiziheimai 9'were higher than that of other varieties,which could be used as the key germplasm for strong gluten color wheat breeding. The stability time of 5 black wheat varieties,including'Shuzimai 1801',was less than 3 min,which could be used as key germplasm for weak gluten color wheat breeding. The quality of steamed bun or bread was lower than that of ordinary wheat flour when it was blended with'Zhouheimai1'flour. The optimal proportion of flour was different from previous studies. The purpose of this study is to provide reference for the formulation of color wheat quality evaluation standards,as well as to provide technical support for the promotion of color wheat and the industrialization development of related foods products.
black wheatfarinograph characteristicsmixed flourgermplasm resourcessteamed bun qualitybread qualitycolor wheat breedingrheological characteristics of dough
万方数据
维普
