郑麦369的加工品质及配粉特性研究OA

To systematically evaluate the processing quality of Zhengmai 369 and its blending effects,a comprehensive analysis was conducted on quality indicators from 13 regions over two years to clarify Zhengmai 369 quality characteristics under different environments.Based on the physicochemical properties of Xinmai 26(a strong gluten variety)and Zhengmai 136(a medium gluten variety),four blending ratios(8:2,6:4,4:6,2:8)were established to analyze the bread-baking characteristics of Zhengmai 369 blended with Xinmai 26,as well as the noodle-cooking quality of Zhengmai 369 blended with Zhengmai 136.The results showed that Zhengmai 369 met the national standards for high-quality strong gluten wheat in terms of protein content(16.7％),wet gluten content(33.8％),water absorption rate(69.1％),extensibility area(100.3 cm²),and the maximum resistance to extension(500.8 EU).Its stability duration(8.1 min)reached the standard for medium-strong gluten wheat,demonstrating unique quality characteristics.The blending tests revealed that when Zhengmai 369 was blended with Xinmai 26 at 4︰6 ratio,the bread score reached 90.8,close to that of the control Canadian Western Red Spring 2(91.4).Additionally,the blended flour exhibited significantly higher water absorption,protein content,and wet gluten content compared with Xinmai 26 alone,confirming its strong gluten-enhancing effect.The noodle score of Zhengmai 369 alone(89.5)was significantly higher than that of Zhengmai 136(80.5).Blending at a 4:6 ratio increased the noodle score to 85.2,representing a 6.0％improvement over Zhengmai 136 alone.In conclusion,this study demonstrates that Zhengmai 369 possesses dual functionalities of enhancing strong gluten and improving medium gluten quality.It can be used to develop specialized high-quality bread flour and premium noodle flour,providing theoretical support for wheat processing enterprises to optimize raw material formulations.