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[目的]为研发配粉工艺和合理有效开发利用国产低质小麦提供科学依据。[方法]对旱地春小麦品种西旱一号和优质小麦品种永良四号、银春八号及甘春20号进行配粉试验,测定其吹泡参数和稠度参数。[结果]用75%西旱一号与25%永良四号配粉,面团烘焙力(W)得到显著提高;用25%西旱一号分别与75%银春八号和甘春20号配粉,面团各项品质指标均接近或显著高于理论值。相关统计分析结果表明:吹泡参数的面团延伸性(L)、烘焙力(W)、膨胀指数(G)与稠度参数的吸水率(WA)、形成时间(TPr)、稳定时间(Tol)之间存在0.01极显著正相关。[结论]具有互补效应的小麦粉搭配比例适宜时,可使某些品质指标得到一定改善。
[Objective] The research aimed to provide a scientific basis for the research and development of powder blending technology and reasonable and effective development and utilization of domestic low quality wheat. [Method] The dry-spring wheat varieties Xihan-1 and high-quality wheat varieties Yongliang IV, Yinchun 8 and Ganchun 20 were dusted with powder, and the parameters of bubble blowing and consistency were measured. [Result] The baking power (W) of dough was significantly increased with 75% XIANHANG 1 and 25% YONGLIANG IV. With 25% XIANHANG 1 and 75% YINCHUN 8 and GANCHUN 20 With flour, dough quality indicators are close to or significantly higher than the theoretical value. The results of statistical analysis showed that the parameters of blister parameters such as ductility (L), baking force (W), swelling index (G) and consistency parameter WA, TPr and Tol 0.01 significant positive correlation between. [Conclusion] When the proportion of wheat flour with complementary effect was appropriate, some quality indexes could be improved.