选择河南省郑州市周边广泛种植的6个小麦品种,对其小麦粉理化特性进行分析,在馒头成品综合评价比较的基础上,分析小麦品种加工品质对馒头制品的影响,从而筛选出最适合馒头生产的小麦品种.结果表明,参试品种的理化特性及加工品质均能满足馒头制作的质量要求,馒头综合评分均在80分以上,其中周麦17最高,矮抗58分值最低.%Selecting 6 wheat varieties widely planted in Henan province around the city of Zhengzhou,we analyzed the physi-cochemical properties of wheat flour.Based on comprehensive evaluation and comparison of steamed bread,we analyzed the in-fluence of the processing quality of wheat varieties on steamed bread,in order to select the optimal wheat varieties for steamed bread production.The results showed that the physicochemical properties of wheat varieties and the processing quality both could meet the production requirements of steamed bread,and comprehensive evaluation scores was more than 80 points. Zhoumai 17 was the highest,and the lowest score was Aikang 58.
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机译：Study on Food-making Quality of Strong-gluten Wheat Varieties from Lime Concretion Black Soil Area in the Huanghuai Wheat Region黄淮麦区砂姜黑土强筋小麦品种面食制作品质研究
