The Effect of Harvest Time on the Baking Quality of Wheat Breeding Line Tohoku 205
The Effect of Harvest Time on the Baking Quality of Wheat Breeding Line Tohoku 205
复制标题
收获时间对小麦育种系东北205烘烤品质的影响
DOI：
10.1626/jcs.68.306
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发表时间：
1999
影响因子：
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通讯作者：
Mitsuru Watanabe
中科院分区：
文献类型：
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作者：
A. Sato;M. Kowata;Shingo Nakamura;Mitsuru Watanabe
以小麦新品系东库205为材料，研究了收获期对烘烤品质的影响。开花后30、36、40、45和51天收获的籽粒含水量分别为46.2、42.1、29.4、22.8和25.3%。在35°C下用空气干燥烘箱干燥每个谷粒，直到水分含量为11%。与花后40 d收获相比，花后30 d收获的小麦粉灰分含量较高，千粒重、碾磨评分、沉降值、粉质图评价值、拉伸图可拓性和面包容重比较低。花后36天收获的粉质谱的评价值比花后40天的下降。但其他面团特性和烘焙品质在花后36天收获时与花后40天收获时相比变化不一致。开花后40 ~ 51天收获的面团和烘烤品质没有一致的变化。结果表明，花后30 d的烘烤品质低于花后40 d的烘烤品质，花后36 ~ 51 d的烘烤品质变化不明显。
The effect of harvest time on baking quality was investigated with wheat breeding line Tohku205. Grains harvested at 30, 36, 40, 45, and 51 days after anthesis had 46.2, 42.1, 29.4, 22.8 and 25.3% moisture content, respectively. Each grain was dried at 35°C with an air-dry oven until moisture content was 11%. The harvest at 30 days after anthesis had higher flour ash content and lower 1000-grain weight, milling score, sedimentation value, valorimeter value of farinogram, and extensibilty of extensogram, and the ratio of loaf volume to weight compared with the harvest at 40 days after anthesis. Valorimeter value of farinogram of the harvest at 36 days after anthesis decreased, compared with those at 40 days after anthesis. But no consistent change was seen in the other dough characterics and baking quality on the harvest at 36 days after anthesis compared with those at 40 days after. No consistent change was noted in dough and bakin quality of the harvest from 40 to 51 dyas after anthesis. It is concluded that the baking quality of the harvest at 30 days after anthesis was inferior to that at 40 days after, but almost no consistent change in baking quality of the harvest from 36 to 51 days after anthesis was evident.