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作者	单位
于章龙，刘瑞，宋昱，谢飒英，蔡岳，李仁秀	（1.山西省农业科学院棉花研究所，山西运城 044000； 2.运城学院生命科学系，山西运城 044000）

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中文摘要:

为更广泛利用黑小麦，用优质强筋小麦运旱115、运旱618的面粉分别与中筋黑小麦运黑101的面粉进行搭配，研究了不同复配粉的面筋指数变化规律和面包加工特性。结果表明，两个优质强筋小麦粉与中筋黑小麦运黑101复配，可以显著改善中筋黑小麦运黑101的面筋指数、抗延阻力、稳定时间；优质强筋小麦粉与运黑101面粉占比相等时，运旱115、运旱618对运黑101的面筋指数改进率较大，分别为 10.57% 、 10.51% 。综合分析对面包品质影响较大的硬度、胶黏性、咀嚼性等质构指标，发现运旱115与运黑101配粉比例为8∶2、5∶5时，运旱618与运黑101配粉比例为7∶3、6∶4时，运黑101面粉品质改善显著，用其制作的面包体积大、品质好。

英文摘要:

In order to utilize black wheat widely,blended flour was mixed with medium gluten black wheat variety Yunhei 101 and strong gluten wheat varieties Yunhan 115 and Yunhan 618,respectively. The changes of gluten index and bread quality were studied. The results indicated that the gluten index,anti-extension resistance and stability time of medium gluten black wheat variety Yunhei 101 could be significantly improved by blended with strong gluten wheat flour. With the equal proportion of strong gluten wheat flour and Yunhei 101,the effect of blended flour on bread quality was significant,and the improvement rate of gluten index was higher,10.57% and 10.51%,respectively. Comprehensive analysis of the bread texture indices,such as hardness,gumminess and chewiness,which influence bread quality significantly,was conducted. The results showed the quality of blended flour and bread was significantly improved with the blending ratios of 8∶2 and 5∶5 for Yunhan 115 to Yunhei 101,and 7∶3 and 6∶4 for Yunhan 618 to Yunhei 101,respectively,with bigger volume and better taste.

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