The Quality Effect Of Wheat Blending And Flour Blendingwith Xinong979, Yuanfeng175 And Xiaoyan22, Pubing143

The wheat materials of this study were Xinong 979, Yuanfeng 175, Xiaoyan 22 and Pubing143, based on the systematically analysis of flour quality traits, the quality effects of wheat blending and flour blending were analyzed and compared, the main results are as follows:In the tested wheat varieties, the protein quality, farinograms and extensograms of Xinong 979 and Yuanfeng 175 were excellent and reach quality level of superior and strong gluten wheat. The test weight, falling number and wet gluten content of wheat blending samples reached quality level of superior and high-gluten wheat. Ash content, wet gluten content and sedimentation value of all flour blending reached the requirements of the bread producing.(2)When Xinong 979 and Yuanfeng 175 mixed with Xiaoyan 22 and Pubing 143, there was positive effect on protein quality integrally, but negative effect on starch quality; As the collocating proportion of Yuanfeng 175 increased, protein, gluten index and SDS sedimentation value showed a certain increasing tendency, Protein and wet gluten content showed negative effects. As varieties ratio changed, quality character and effect of wheat blending and flour blending had certain regularity changes. When the strong gluten wheat and weak gluten wheat mixed according to the proportion of 40%, 30%and 30%, the variation range of mixed wheat quality is big; When the strong gluten flour and weak gluten flour mixed according to the proportion of 50%, 25%and 25%, the variation range of mixed flour quality is big. Quality effects of different wheat cultivar types'wheat blending and flour blending had bigger difference, and the change trend and original sample's quality state had close relationship.