Study on Food -Making Quality of Wheat Varieties in Lime Concretion Black Soil Area of the Huanghuai Wheat Region
Liu Aifeng
LJianhua
Cheng Dungong
Li Haosheng
Song Jianmin
Cao Xinyou
Zhao Zhendong
Liu Jianjun
Abstract：Thirteen strong -gluten wheat varieties were selected in the key project of Modern Agricultur-al Industry Technology System—Study on Industrial Technology for Strong -gluten Wheat from Lime Concre-tion Black Soil Area of the Huanghuai Wheat Region.Their bread-and noodle-making quality and related char-acteristics were studied in this paper.The results showed that more than half of the varieties had better bread-making quality;and the bread made with longer mixing time (>3.0 min)were found better texture,light color,and good taste.All the varieties showed better noodle-making quality in color,appearance,smoothness and taste;the differences between varieties were found in palatability and viscoelasticity.The varieties such as Jimai 20,Xinong 979,Zhengmai 7698,Jinan 17 and Zhengmai 9023 showed better bread-making quality, while the varieties such as Zhengmai 366,Jimai 20 and Xinong 979 showed better noodle-making quality as less color change of fresh facets during 24 hours,better starch quality with higher peak viscocity and better quality of dry and cooking noodles.
Keywords：Lime concretion lack soilStrong -gluten wheatBreadNoodleQuality
Publication Date：2015-09-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：3( 18-20 )