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- Title
新疆主栽冬小麦品质特性与普通馕感官评价的关系.
- Authors
曹俊梅; 哈力旦·依克热木; 刘娜; 刘联正; 周安定; 吴新元; 聂石辉; 张新忠; 芦静; 布热力汉·托合提
- Abstract
【Objective】 The purpose of this paper is to clarify the quality traitsthat have great influence on the quality of the ordinary by studying the relationship between its quality and wheat quality characteristics in the hope of providing a theoretical basis for breeding special wheat and the improvement of its processing quality.【Method】Grain character, flour character, of Extensograph, Mixograph and Farinograph were test of 11 leading cultivars, , flour w used for making and sensory evaluation Naan.【Result】Judging from the average value of the main quality indicators of the leading winter wheat varieties in Xinjiang, except for the stability time, all other indicators reached the quality type of medium-strong glutenThe difference in quality of the leading varieties planted in North and South Xinjiang was mainly caused by the great differences in indicators such as stability time, farinograph quality number,and softening degree. Xindong 18, Xindong 22, Xindong 53 and Xindong 60 were suitable for the production of high-quality ordinary Naan. Correlation analysis and regression analysis results show that,index, stability time, softening degree, farinograph quality number, extension area, resistance at max, resistance/exten sibility, resistance-max/ extensibility, midline peak time, midline right slope were significantly correlated with the quality of ordinary Naan.【Conclusion】The gluten index, Parameters of Farinograph and Extensograph were important quality characteristics for judging the quality of ordinary Naan.These indicators were not only the effective means for the comprehensive quality prediction and evaluation of ordinary naan, but also the important basis to improve the quality of special wheat.
- Publication
Xinjiang Agricultural Sciences, 2020, Vol 57, Issue 5, p840
- ISSN
1001-4330
- Publication type
Article
- DOI
10.6048/j.issn.1001-4330.2020.05.007