小麦质量指标英文版

小麦质量指标英文版
英文回答：
Wheat Quality Parameters.
Wheat quality is a complex trait that is determined by a number of factors, including genetics, environmental conditions, and crop management practices. The most important quality parameters for wheat are:
Protein content: Protein content is a key determinant of wheat quality, as it affects the baking properties of the flour. High-protein wheat flour produces bread with a strong, elastic texture, while low-protein wheat flour produces bread with a weak, crumbly texture.
Gluten strength: Gluten is a protein complex that gives wheat dough its elasticity and strength. Strong gluten is essential for producing bread with a good rise and volume.
Falling number: Falling number is a measure of the alpha-amylase activity in wheat flour. High alpha-amylase activity can lead to dough that is sticky and difficult to handle, resulting in bread with a poor texture.
Test weight: Test weight is a measure of the density of wheat kernels. High test weight wheat kernels are plump and have a high proportion of starch, which is important for producing flour with a high yield.
Moisture content: Moisture content is important for wheat storage and milling. Wheat with a high moisture content is more susceptible to spoilage and can be
difficult to mill.
Ash content: Ash content is a measure of the mineral content of wheat flour. High ash content can lead to flour with a dark color and a bitter taste.
Color: Color is an important quality parameter for wheat flour, as it affects the appearance of baked goods.
High-quality wheat flour should be bright and white in color.
Milling yield: Milling yield is a measure of the amount of flour that can be produced from a given quantity of wheat. High milling yield is important for maximizing the efficiency of wheat processing.
In addition to these key parameters, there are a number of other factors that can affect wheat quality, including:
Kernel size and shape: Kernel size and shape can
affect the efficiency of wheat milling and the quality of the flour.
Hardness: Hardness is a measure of the resistance of wheat kernels to grinding. Hard wheat kernels are more difficult to grind, but they produce flour with a higher protein content and stronger gluten.
Disease resistance: Disease resistance is important
for protecting wheat crops from diseases that can reduce
yield and quality.
中文回答：
小麦品质指标。

小麦品质是一个复杂性状，受多种因素的影响，包括遗传、环
境条件和作物管理实践。

小麦最重要的品质指标包括：
蛋白质含量，蛋白质含量是决定小麦品质的关键因素，因为它
影响面粉的烘焙性能。

高蛋白小麦粉可生产出质地牢固有弹性的面包，而低蛋白小麦粉可生产出质地较差且容易碎的面包。

面筋强度，面筋是一种蛋白质复合物，它赋予小麦面团弹性和
强度。

强力面筋对于生产出质地良好且体积大的面包至关重要。

落数，落数是衡量小麦粉中α-淀粉酶活性的指标。

α-淀粉
酶活性高会导致面团粘稠且难以操作，从而产生质地较差的面包。

千粒重，千粒重是衡量小麦籽粒密度的指标。

千粒重较高的小
麦籽粒饱满，淀粉含量较高，这对生产出高产出率的面粉非常重要。

水分含量，水分含量对于小麦的储存和研磨非常重要。

水分含
量较高的小麦更容易变质，并且研磨起来可能比较困难。

灰分含量，灰分含量是衡量小麦粉中矿物质含量的一个指标。

灰分含量高会导致面粉颜色较深且味道发苦。

颜色，颜色是衡量小麦粉品质的一个重要指标，因为它影响烘
焙食品的外观。

高质量小麦粉应呈现出明亮的白色。

制粉率，制粉率是衡量从一定数量的小麦中可以生产出多少面
粉的指标。

高的制粉率对于最大限度地提高小麦加工效率非常重要。

除了这些关键指标外，还有许多其他因素会影响小麦品质，包括：
籽粒大小和形状，籽粒大小和形状会影响小麦研磨效率和面粉
质量。

硬度，硬度是衡量小麦籽粒对研磨的抵抗力的指标。

硬质小麦
籽粒研磨起来更费劲，但它们可以生产出蛋白质含量更高、面筋更
强的面粉。

抗病性，抗病性对于保护小麦作物免受会降低产量和质量的病害非常重要。