小麦品种品质特性与北方馒头品质关系的研究
摘要
本研究选用我国主产麦区70个小麦品种（品系）和39个澳大利亚小麦品种（品系），
于1997-98和1995-99年度研究了小麦品种品质特性与北方馒头品质的关系。考察了容重、
硬度、出粉率、蛋白质含量、湿面筋含量、沉淀值、和面时间、面粉吸水率、形成时间、
稳定时间、拉伸面积、最大阻力、降落值、RVA高峰粘度、衰落值等17个小麦品质性状。
采用三种方法（两种手工方法，一种机器方法）制作馒头，对小麦品质性状与北方馒头品
质的关系进行了研究，并对中、澳小麦品种馒头品质的差异以及安阳和成都两点小麦品种
馒头品质的差异进行比较，目的是探讨优质馒头对小麦的品质要求，筛选馒头品质优良的
品种，推荐生产利用。主要结果如下：
1.小麦品种品质特性与北方馒头品质的关系可以概括为，
（1）蛋白质含量、面筋强度对三种方法蒸制的馒头体积均有正向影响，与机制馒头的体积
相关最密切，以安阳点为例，蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间、
拉伸面积和最大阻力与机制馒头体积的相关系数分别为0.28、0.27、0.53、0.42、0.57、0.51
和0.45，均达到5％或1％的显著水平。蛋白质含量、面筋强度对两种手工馒头的外观均有
负向影响，对机制馒头的外观影响不大。采用方法1制作手工馒头时，蛋白质特性与馒头
外观的关系最为密切，如蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间与馒头
外观的相关系数分别为-0.34、-0.29、-0.34、-0.30、-0.42，均达到5％或1％的显著水平。面
筋强度对馒头的弹韧性有正向影响，这在机制馒头中表现突出，如稳定时间、拉伸面积、
延伸性与馒头弹韧性的相关系数分别为0.46、0.37、0.35，均达到1％的显著水平。
（2）淀粉特性对馒头品质有一定的影响作用。发芽小麦的馒头品质主要取决于淀粉特性。
当小麦在安阳点种植，未受穗发芽影响时，淀粉特性如降落值、高峰粘度、衰落值对馒头
品质的影响小于蛋白质特性；当小麦在成都点种植，受穗发芽影响时，淀粉特性对馒头品
质性状的影响超过蛋白质特性。
（3）面粉白度对馒头色泽为正向作用，达1％的显著水平。籽粒硬度对馒头色泽为负向作
用。
2.不同的馒头制作方法对面粉筋力的要求不同。
（1）弱筋和中筋品种适于采用手工方法制作馒头，某些强筋品种也能做出优质手工馒头，
如TASMAN、VULCAN、济南17、SUNSTATE和绵阳26等，但总的来看，强筋品种不适宜采用
手工方法制作馒头。
（2）中筋和强筋品种适于采用方法3制作机制馒头，某些弱筋品种如晋麦45、百农3217、
85中33、豫麦25等，也能制出优质机制馒头，但总的来看，弱筋品种不适宜采用机制方
法蒸制馒头。
（3）不同制作方法对馒头品质影响较大，弱筋。中筋和强筋面粉都有可能制出优质馒头，
3．我国北部冬麦区和黄淮冬麦区的小麦适于制作馒头，表现出馒头外观较好、总分较高等
特点。长江中下游和春麦区的小麦则不适合制作馒头。不同麦区的小麦在成都点种植时，
馒头品质差异不显著。
4．筛选出一些馒头品质优良的小麦品种，如强筋品种TASMAN、HARTOG、SUNSTATE、BATAVIA、
烟农15等，中筋品种小但6号、太原136、乃Nz、DOLLAR81RD、冀87－5108等，弱筋品种
晋麦45、豫麦25、85中33、百农3217等。上述品种用手工方法和机制方法皆能制作出优
质馒头。
5．有可能培育出面包／馒头兼用型品种。
Seventy Chinese wheat varieties and advanced lines and thirty-nine Australia wheat
varieties and advanced lines were grown in 1997-98 and 1998-99 in Anyang and Chengdu to
evaluate their suitability for northern style Chinese steamed bread. Three steamed bread
making methods, i.e., two dough mixing ways by hand, and dough mixing by Swanson mixer,
were employed to investigate the association between wheat quality traits and performance of
northern style chinese steamed bread, The major results are presented below.
1. The investigation on the association between wheat quality traits and performance of northern
style Chinese steamed bread indicates:
.1 Protein content and dough strength are important factors determining steamed bread volume.
Steamed bread volume is positive significantly associated with protein content, wet gluten content,
sedimentation, farinograph dough development time (FDDT), farinograph dough stability time
(FDST), extend square and maximum resistance, with r of 0.28, 0.27, 0.53, 0.42, 0.57, 0.51, 0.45,
respectively.
Protein content and dough strength are important factors determining hand-made steamed
bread appearance, however, little effect on machine-made steamed bread appearance. The
appearance of steamed bread made by hand (method 1) is negatively associated with protein
content, wet gluten content, sedimentation, FDDT and FDST, with r of -0.34, -0.29, -0.34, -0.30, -
0.42, respectively.
Elasticity of steamed bread made by machine is positively correlated with FDST, extend
square and maximum resistance at 1% or 5%, with r of 0.46, 0.37, 0.35, respectively.
1.2 The effect of starch quality on steamed bread quality varies with season and location. Falling
number, peak viscosity and breakdown are positively correlated with steamed bread whiteness,
structure and total score, when samples from Chengdu with sprouting damage are used to make
steamed bread.
1.3 Steamed bread color is positively correlated with flour whiteness, and negatively correlated
with hardness.
2. Quality requirement for steamed bread is highly dependent on the steamed bread making
procedure.
2.1 In general, wheat variety with weak to medium gluten strength is suitable for making hand-
made steamed bread. However, strong gluten varieties such as TASMAN, VULCAN, Jinan 17,
17. SUNSTATE. Mianyang 26 show good steamed bread making quality.
2.2 In general, wheat variety with strong gluten strength is suitable for making machine-made
steamed bread. However, weak gluten strength variety such as Jinmai 45. Bainong 3217.
85zhong33. Yumai 25 shows good steamed bread making quality
3. Wheat from different regions differ in steamed bread quality, i.e., varieties from north China
plain are suitable for making steamed bread, wheat varieties from Middle and Lower Yantze
Valleys and spring varieties show disadvantage in appearance and total score, however, very little
differences for steamed bread quality from various regions is observed when samples were
collected from Chengdu with sprouting damage.
4. Some varieties suitable for making steamed bread were identified, such as strong gluten type
varieties TASMAN, HARTOG, SUNSTATE, BATAVIA,Yannongl5, medium gluten type
varieties Xiaoyan 6, Taiyuan 136, Ji 87-5108, JANZ, DOLLARBIRD, weak gluten varieties
Jinmai 45. Yumai 25, 85zhong33, Bainong 3217, etc.
5. It's possible to breed varieties conferring good quality both for bread and steamed bread
于1997-98和1995-99年度研究了小麦品种品质特性与北方馒头品质的关系。考察了容重、
硬度、出粉率、蛋白质含量、湿面筋含量、沉淀值、和面时间、面粉吸水率、形成时间、
稳定时间、拉伸面积、最大阻力、降落值、RVA高峰粘度、衰落值等17个小麦品质性状。
采用三种方法（两种手工方法，一种机器方法）制作馒头，对小麦品质性状与北方馒头品
质的关系进行了研究，并对中、澳小麦品种馒头品质的差异以及安阳和成都两点小麦品种
馒头品质的差异进行比较，目的是探讨优质馒头对小麦的品质要求，筛选馒头品质优良的
品种，推荐生产利用。主要结果如下：
1.小麦品种品质特性与北方馒头品质的关系可以概括为，
（1）蛋白质含量、面筋强度对三种方法蒸制的馒头体积均有正向影响，与机制馒头的体积
相关最密切，以安阳点为例，蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间、
拉伸面积和最大阻力与机制馒头体积的相关系数分别为0.28、0.27、0.53、0.42、0.57、0.51
和0.45，均达到5％或1％的显著水平。蛋白质含量、面筋强度对两种手工馒头的外观均有
负向影响，对机制馒头的外观影响不大。采用方法1制作手工馒头时，蛋白质特性与馒头
外观的关系最为密切，如蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间与馒头
外观的相关系数分别为-0.34、-0.29、-0.34、-0.30、-0.42，均达到5％或1％的显著水平。面
筋强度对馒头的弹韧性有正向影响，这在机制馒头中表现突出，如稳定时间、拉伸面积、
延伸性与馒头弹韧性的相关系数分别为0.46、0.37、0.35，均达到1％的显著水平。
（2）淀粉特性对馒头品质有一定的影响作用。发芽小麦的馒头品质主要取决于淀粉特性。
当小麦在安阳点种植，未受穗发芽影响时，淀粉特性如降落值、高峰粘度、衰落值对馒头
品质的影响小于蛋白质特性；当小麦在成都点种植，受穗发芽影响时，淀粉特性对馒头品
质性状的影响超过蛋白质特性。
（3）面粉白度对馒头色泽为正向作用，达1％的显著水平。籽粒硬度对馒头色泽为负向作
用。
2.不同的馒头制作方法对面粉筋力的要求不同。
（1）弱筋和中筋品种适于采用手工方法制作馒头，某些强筋品种也能做出优质手工馒头，
如TASMAN、VULCAN、济南17、SUNSTATE和绵阳26等，但总的来看，强筋品种不适宜采用
手工方法制作馒头。
（2）中筋和强筋品种适于采用方法3制作机制馒头，某些弱筋品种如晋麦45、百农3217、
85中33、豫麦25等，也能制出优质机制馒头，但总的来看，弱筋品种不适宜采用机制方
法蒸制馒头。
（3）不同制作方法对馒头品质影响较大，弱筋。中筋和强筋面粉都有可能制出优质馒头，
3．我国北部冬麦区和黄淮冬麦区的小麦适于制作馒头，表现出馒头外观较好、总分较高等
特点。长江中下游和春麦区的小麦则不适合制作馒头。不同麦区的小麦在成都点种植时，
馒头品质差异不显著。
4．筛选出一些馒头品质优良的小麦品种，如强筋品种TASMAN、HARTOG、SUNSTATE、BATAVIA、
烟农15等，中筋品种小但6号、太原136、乃Nz、DOLLAR81RD、冀87－5108等，弱筋品种
晋麦45、豫麦25、85中33、百农3217等。上述品种用手工方法和机制方法皆能制作出优
质馒头。
5．有可能培育出面包／馒头兼用型品种。
Seventy Chinese wheat varieties and advanced lines and thirty-nine Australia wheat
varieties and advanced lines were grown in 1997-98 and 1998-99 in Anyang and Chengdu to
evaluate their suitability for northern style Chinese steamed bread. Three steamed bread
making methods, i.e., two dough mixing ways by hand, and dough mixing by Swanson mixer,
were employed to investigate the association between wheat quality traits and performance of
northern style chinese steamed bread, The major results are presented below.
1. The investigation on the association between wheat quality traits and performance of northern
style Chinese steamed bread indicates:
.1 Protein content and dough strength are important factors determining steamed bread volume.
Steamed bread volume is positive significantly associated with protein content, wet gluten content,
sedimentation, farinograph dough development time (FDDT), farinograph dough stability time
(FDST), extend square and maximum resistance, with r of 0.28, 0.27, 0.53, 0.42, 0.57, 0.51, 0.45,
respectively.
Protein content and dough strength are important factors determining hand-made steamed
bread appearance, however, little effect on machine-made steamed bread appearance. The
appearance of steamed bread made by hand (method 1) is negatively associated with protein
content, wet gluten content, sedimentation, FDDT and FDST, with r of -0.34, -0.29, -0.34, -0.30, -
0.42, respectively.
Elasticity of steamed bread made by machine is positively correlated with FDST, extend
square and maximum resistance at 1% or 5%, with r of 0.46, 0.37, 0.35, respectively.
1.2 The effect of starch quality on steamed bread quality varies with season and location. Falling
number, peak viscosity and breakdown are positively correlated with steamed bread whiteness,
structure and total score, when samples from Chengdu with sprouting damage are used to make
steamed bread.
1.3 Steamed bread color is positively correlated with flour whiteness, and negatively correlated
with hardness.
2. Quality requirement for steamed bread is highly dependent on the steamed bread making
procedure.
2.1 In general, wheat variety with weak to medium gluten strength is suitable for making hand-
made steamed bread. However, strong gluten varieties such as TASMAN, VULCAN, Jinan 17,
17. SUNSTATE. Mianyang 26 show good steamed bread making quality.
2.2 In general, wheat variety with strong gluten strength is suitable for making machine-made
steamed bread. However, weak gluten strength variety such as Jinmai 45. Bainong 3217.
85zhong33. Yumai 25 shows good steamed bread making quality
3. Wheat from different regions differ in steamed bread quality, i.e., varieties from north China
plain are suitable for making steamed bread, wheat varieties from Middle and Lower Yantze
Valleys and spring varieties show disadvantage in appearance and total score, however, very little
differences for steamed bread quality from various regions is observed when samples were
collected from Chengdu with sprouting damage.
4. Some varieties suitable for making steamed bread were identified, such as strong gluten type
varieties TASMAN, HARTOG, SUNSTATE, BATAVIA,Yannongl5, medium gluten type
varieties Xiaoyan 6, Taiyuan 136, Ji 87-5108, JANZ, DOLLARBIRD, weak gluten varieties
Jinmai 45. Yumai 25, 85zhong33, Bainong 3217, etc.
5. It's possible to breed varieties conferring good quality both for bread and steamed bread
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46. Kilborn,R.H.,Tipples,K.H.,and Preston,K.R. 1983. Grain research laboratory compression tester: its description and application to measurement of bread-crumb properties. Cereal Chem. 60:134-138.
47. Kruger, J.E.,Morgan,B.,and Preston,et al.1992. Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours. Can. J.Plant Sci. 72:369-375.
48. Kulkarni,R.G.et al.1987. Significance of gluten content as an index of flour quality. Cereal Chem. 64(4): 1-3.
49. Lin,T.C.,et al.1982.evaluation of wheat flour quality for makinng steamed bread. Cereal Food World27:451.
50. Lin,Z.J.,Miskelly, D.M.,and H.J.Moss. 1990. Suitability of various Australian wheat for Chinese-style steamed bread. J.Sci. Food Agric. 53:203-213.
51. Liu,A.H., He,Z.H., Wang,G.R., and R.J.Pena.2000.Traits Associated with Chinese Steamed Bread Making Quality. Proc. Of 6th International Wheat Conference.
52. Lukow, O.M.,Zhang,H.,and E.Czarnecki. 1990. Milling rheological and end-use quality of Chinese and Canadian spring wheat cultivars. Cereal Chem. 67:170-176.
53. McCormick,K.M.等，膨胀势在选择小麦面条品质方面应用，国外农学—麦类作物, 6: 28—30。
54. McCormick,K.M.,annd J.F.Panozzo,et al. 1994. A swelling power test for selecting potential noodle quality wheat. 42:317-323.
55. McMaster, C.J.,and H.J. moss. Flour quality requirements of staple foods of Asia and the Middle East. Proc. ICC'89:547-553.
56. Pomeranz,Y.,Huang,M.L.,and G.Rubenthaler. 1991.Steamed Bread Ⅲ Role of Lipids. Cereal Chem. 68:353-356.
57. Pomeranz,Y.,Huang,M.L.,and Y.Pomeranz. 1990. A new parameter related to loaf volume based on first derivative of the alveograph curve. Cereal Chem. 67:64-69.
58. Preston,K.R.,Matsuo,R.R.,Dexter,J.E.et al.1986. The suitability of various Canadian wheat for steamed bread and noodle processing for the People's Republic of China. Can. Inst. Food Sci. Technol. J. 19:114-120.
59. Preston,K.R. et al.1982. An assessment of the SDS sedimentation test for the prediction of Canadian bread wheat quality. Canadian J.of Plant Sci. 62(3):545-553.
60. Qarooni. J., 1996. Wheat Characteristics for Flat Breads. Cereal Food World. 5(41):391-395.
61. Rubenthaler, G.I.,et al.1990, steamed bread Ⅰ. Chinese steamed bread formulation and interaction. Cereal Chem. 67:471-475.
62. Rubenthaler, G.L.,Huang,M.L.,and Y. Pomeranz. 1990. Steamed bread. Ⅰ. Chinese steamed bread formulation and interactions. Cereal Chem.67(5):471-475.
63. Rubenthaler, G.L.,Pomeranz,Y.,and M.L.Huang. 1992. Steamed bread. Ⅳ. Negative steamer-spring of strong flours. Cereal Chem. 69:334-337.
64. Simmonds,D.H.,et al. 1971. The biochemical basis of grain hardness in wheat. Cereal Chem. 50:553.
65. Tsen G.G.,et al.1982. Optimized processing conditions and ingredient formulations for making steamed bread. Cereal Food World. 451.
66. Yue,P.,and P. Rayas-Duart..1997. An Overview of steamed Bread. Cereal Food World 42(4):210-215.
67. Zhen,Z.,and J.D.Mares. 1992. J.Cereal Sci. 15:63-78.
68. Zhu,J.,O'Brien,L.,and R. Booth. The relationship of flour pasting properties with Chinese steamed bread quality. Cereal'96,Proc. of 46th Australian Cereal Chemistry Conference. Sydney, Nsw, Pp, 405-407.
69. Zhu,J.,Huang,S.,O'Brien,L.,and D.J.Mares. 1997a. Variation among Australian and Chinese wheat for Chinese steamed bread quality. Cereals'97,47th Cereal Chemistry Conference,280-282.
70. Zhu. J..O'Brien,L.,Mares,D.J.,and S.H.Shah. 1997b. Quality characteristics of Chinese wheat. Cereals'97,47th Cereal Chemistry Conference 276-279.
71. Zhu, J.,Huang,S.,O'Brien, L.,Wei,X.,and D.J.Mares. 1997c. Effects of protein content and dough properties on Chinese steamed bread quality. Cereal'97,47th Cereal Chemistry Conference, 272-275.
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43. Huang,S.D.,and K.Quail. 1997a. Effects of ingredients on the quality of Guangdong style Chinese steamed bread. Cereals'97,47th Cereal Chemistry Conference, 81-84.
44. Huang,S.D.,and K.Quail. 1997b. Flour Quality Guidelines for Chinese Steamed Bread. 1997,proc. of Inter. Symp,51-54.
45. Huang,S.,Quail,K.,and R. Moss. 1998. The Optimization of a Laboratory Processing Procedure for sourthern-style Chinese steamed bread. International Journal of Food Science and Technology. 33:345-357.
46. Kilborn,R.H.,Tipples,K.H.,and Preston,K.R. 1983. Grain research laboratory compression tester: its description and application to measurement of bread-crumb properties. Cereal Chem. 60:134-138.
47. Kruger, J.E.,Morgan,B.,and Preston,et al.1992. Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours. Can. J.Plant Sci. 72:369-375.
48. Kulkarni,R.G.et al.1987. Significance of gluten content as an index of flour quality. Cereal Chem. 64(4): 1-3.
49. Lin,T.C.,et al.1982.evaluation of wheat flour quality for makinng steamed bread. Cereal Food World27:451.
50. Lin,Z.J.,Miskelly, D.M.,and H.J.Moss. 1990. Suitability of various Australian wheat for Chinese-style steamed bread. J.Sci. Food Agric. 53:203-213.
51. Liu,A.H., He,Z.H., Wang,G.R., and R.J.Pena.2000.Traits Associated with Chinese Steamed Bread Making Quality. Proc. Of 6th International Wheat Conference.
52. Lukow, O.M.,Zhang,H.,and E.Czarnecki. 1990. Milling rheological and end-use quality of Chinese and Canadian spring wheat cultivars. Cereal Chem. 67:170-176.
53. McCormick,K.M.等，膨胀势在选择小麦面条品质方面应用，国外农学—麦类作物, 6: 28—30。
54. McCormick,K.M.,annd J.F.Panozzo,et al. 1994. A swelling power test for selecting potential noodle quality wheat. 42:317-323.
55. McMaster, C.J.,and H.J. moss. Flour quality requirements of staple foods of Asia and the Middle East. Proc. ICC'89:547-553.
56. Pomeranz,Y.,Huang,M.L.,and G.Rubenthaler. 1991.Steamed Bread Ⅲ Role of Lipids. Cereal Chem. 68:353-356.
57. Pomeranz,Y.,Huang,M.L.,and Y.Pomeranz. 1990. A new parameter related to loaf volume based on first derivative of the alveograph curve. Cereal Chem. 67:64-69.
58. Preston,K.R.,Matsuo,R.R.,Dexter,J.E.et al.1986. The suitability of various Canadian wheat for steamed bread and noodle processing for the People's Republic of China. Can. Inst. Food Sci. Technol. J. 19:114-120.
59. Preston,K.R. et al.1982. An assessment of the SDS sedimentation test for the prediction of Canadian bread wheat quality. Canadian J.of Plant Sci. 62(3):545-553.
60. Qarooni. J., 1996. Wheat Characteristics for Flat Breads. Cereal Food World. 5(41):391-395.
61. Rubenthaler, G.I.,et al.1990, steamed bread Ⅰ. Chinese steamed bread formulation and interaction. Cereal Chem. 67:471-475.
62. Rubenthaler, G.L.,Huang,M.L.,and Y. Pomeranz. 1990. Steamed bread. Ⅰ. Chinese steamed bread formulation and interactions. Cereal Chem.67(5):471-475.
63. Rubenthaler, G.L.,Pomeranz,Y.,and M.L.Huang. 1992. Steamed bread. Ⅳ. Negative steamer-spring of strong flours. Cereal Chem. 69:334-337.
64. Simmonds,D.H.,et al. 1971. The biochemical basis of grain hardness in wheat. Cereal Chem. 50:553.
65. Tsen G.G.,et al.1982. Optimized processing conditions and ingredient formulations for making steamed bread. Cereal Food World. 451.
66. Yue,P.,and P. Rayas-Duart..1997. An Overview of steamed Bread. Cereal Food World 42(4):210-215.
67. Zhen,Z.,and J.D.Mares. 1992. J.Cereal Sci. 15:63-78.
68. Zhu,J.,O'Brien,L.,and R. Booth. The relationship of flour pasting properties with Chinese steamed bread quality. Cereal'96,Proc. of 46th Australian Cereal Chemistry Conference. Sydney, Nsw, Pp, 405-407.
69. Zhu,J.,Huang,S.,O'Brien,L.,and D.J.Mares. 1997a. Variation among Australian and Chinese wheat for Chinese steamed bread quality. Cereals'97,47th Cereal Chemistry Conference,280-282.
70. Zhu. J..O'Brien,L.,Mares,D.J.,and S.H.Shah. 1997b. Quality characteristics of Chinese wheat. Cereals'97,47th Cereal Chemistry Conference 276-279.
71. Zhu, J.,Huang,S.,O'Brien, L.,Wei,X.,and D.J.Mares. 1997c. Effects of protein content and dough properties on Chinese steamed bread quality. Cereal'97,47th Cereal Chemistry Conference, 272-275.