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作者	单位
昝香存,许为钢,王会伟,董海滨,赵明忠,张磊,胡琳,常莹莹	（河南农业科学院小麦研究所/河南省小麦生物学重点实验室，河南郑州 450002）

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中文摘要:

为明确郑麦7698的加工品质及配粉特性，以加西2号和美麦DNS为对照，对郑麦7698、新麦26和周麦22的粉质特性及加工品质进行了分析，并检测了郑麦7698与新麦26、周麦22以不同比例配粉所得混合粉的面包烘焙品质和面条蒸煮品质。结果表明，郑麦7698和新麦26的蛋白质含量、湿面筋含量及粉质参数均达到国家优质强筋小麦的标准，周麦22为中筋小麦品种。郑麦7698、加西2号、美麦DNS和新麦26等4个小麦品种的面包烘焙品质优良，面包评分分别为85.3、85.7、88.5和95.3。当郑麦7698与新麦26配粉比例分别为30∶70和50∶50时，其面包评分分别为95.0和93.8，显著高于郑麦7698单粉,说明对郑麦7698面粉配以适量的新麦26可显著提高郑麦7698的面包烘焙品质。郑麦7698的面条加工品质最优，其面条评分为92.4。郑麦7698与周麦22配粉比例分别为70∶30、50∶50和30∶70时，面条评分分别为89.3、83.6和79.4，说明对周麦22配以适量的郑麦7698可显著改善周麦22的面条加工品质。郑麦7698为面包面条兼用型品种，通过配粉可生产出高质量的面包粉和面条粉。

英文摘要:

This study was to realize the processing quality and blending characteristics of new wheat variety Zhengmai 7698. The wheat flours of Zhengmai 7698,Xinmai 26 and Zhoumai 22,and the blending flours of Zhengmai 7698 with Xinmai 26 and Zhoumai 22 were used to measure the parameters of Farinograph and extensograph,and the processing quality characteristics for bread and noodle. The results indicated that Zhengmai 7698,Cadana west spring 2,America dark north spring and Xinmai 26 meet the standard of strong gluten wheat based on their protein content,wet gluten content and Farinograph parameters,which were characterized with out-standing bread making quality with bread score of 85.3,85.7,88.5and 95.3,respectively. The blending flours of Xinmai 26 and Zhengmai 7698 in the ratio of 70∶30 and 50∶50 had higher total bread scores of 95.0 and 93.5,respectively,which were significantly higher than that of Zhengmai 7698. The noodle processing quality of Zhengmai 7698 was the best among the 5 tested varieties,and the noodle score was 92.4. The noodle scores of the blending flours of Zhengmai 7698 and Zhoumai 22 in the ratios of 70∶30,50∶50,and 30∶70 were 89.3,83.6 and 79.4,respectively. The noodle quality of the blending flour was significantly higher than that of Zhoumai 22. Zhengmai 7698 is a dual-purpose type cultivar for bread and noodle.

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