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作者	单位
杜亚飞，王旭琳，吴桂玲，刘锐	1. 金沙河集团产业技术研究院/河北省谷物食品加工技术创新中心，河北邢台 054100；2. 农业农村部食物与营养发展研究所，北京 100081

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中文摘要:

为通过合理配麦提升国内优质强筋小麦的面包加工性能，对11种主栽强筋小麦品种进行理化、面团流变学检测及烘焙评价，筛选出综合品质较优、特点不同且互补的三个品种，分析其不同比例配麦对面粉理化特性和面包品质的影响。结果表明，新麦26和师栾02-1具有良好的面包烘焙品质；配麦可有效均衡小麦品质特性，提高烘焙品质。新麦26、师栾02-1和西农979搭配后，3种配麦样品的形成时间、稳定时间均高于单个品种和对照，面包感官评分均显著高于西农979；配麦3的面包感官评分显著高于师栾02-1。由此可见，国内不同品种的优质强筋小麦合理搭配，可有效弥补单个品种的品质缺陷，提升其面包加工性能、适用性和综合效益，满足市场对面包专用粉的需求。

英文摘要:

In order to use domestic high-quality strong-gluten wheat to process bread and improve the bread processing performance through reasonable wheat blending, the physicochemical, dough rheological testing and baking evaluation of 11 main strong-gluten wheat varieties were carried out, and three strong-gluten wheat varieties with different quality characteristics were screened out. The effects of different proportions of wheat on the physicochemical properties of flour and bread quality were analyzed. The results showed that Xinmai 26 and Shiluan 02-1 had good bread baking quality, and mixing wheat effectively balanced the quality characteristics of wheat and improved the baking quality. When the grains of Xinmai 26, Shiluan 02-1 and Xinong 979 were mixed, the development time and stability time of the three wheat samples were higher than those of the individual variety and the control sample, and the sensory scores of the bread were higher than that of Xinong 979. The sensory score of bread with wheat blending 3 was significantly higher than that of Shiluan 02-1. It can be seen that the reasonable collocation of different high-quality and strong-gluten wheat varieties in China can effectively overcome the quality defects of individual variety, obviously improve its bread processing performance, applicability and comprehensive benefits, and meet the market demand for bread-specific flour.

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