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曹颖妮,赵光华,辛玉杰,郝学飞,胡卫国,余大杰,柴慧娟,冯 丹,裴金花,刘继红.低筋小麦配粉及其对加工品质的影响[J].麦类作物学报,2022,(2):178
低筋小麦配粉及其对加工品质的影响
Flour Blending of Weak Gluten Wheat and Its Effect on Processing Quality
  
DOI:10.7606/j.issn.1009-1041.2022.02.07
中文关键词:  小麦  配粉  面条品质  馒头品质
英文关键词:Wheat  Blending flour  Noodle quality  Steamed bread quality
基金项目:河南省农业科学院自主创新专项(2019ZC53,2020ZC45,2021ZC61)
作者单位
曹颖妮,赵光华,辛玉杰,郝学飞,胡卫国,余大杰,柴慧娟,冯 丹,裴金花,刘继红 (1.河南省农业科学院农业质量标准与检测技术研究所/农业部农产品质量监督检验测试中心/河南省粮食质量安全与检测重点实验室河南郑州 450002 2.河南省农业科学院小麦研究所河南郑州 450002) 
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中文摘要:
      为改良湿面筋含量较高、面筋指数和稳定时间较低的这一类型小麦的加工品质,选择这三个指标相差较大的三个小麦品种为材料进行配粉,将湿面筋含量较高、面筋指数和稳定时间较低的小麦品种郑麦618的面粉按照0、20%、40%、60%、80%和100%比例分别与面筋指数和稳定时间较高的小麦品种新麦26或郑麦7698的面粉混合,组成不同类型的配粉,对其湿面筋含量、面筋指数、沉淀指数、面团流变学特性、淀粉RVA糊化特性以及面条和馒头的加工品质进行了比较。结果表明,当两个原粉被测指标数值差异显著时,配粉的湿面筋含量、面团流变学特征参数、峰值粘度、最低粘度和最终粘度均随着原粉数值较大一方添加比例的增加而增加。当两个原粉被测指标数值差异不显著时,配粉被测指标的数值会出现大于或小于原粉的现象,比如面筋指数、延伸性和沉淀指数;但衰减值和糊化温度不符合此规律,衰减值更接近于数值较高的原粉,糊化温度更接近于数值较低的原粉。相关性分析表明,面条总分与峰值粘度、最低粘度、衰减值呈正相关,与面团流变学特性参数呈负相关,相关系数较小;馒头总分与面筋指数、沉淀指数、形成时间、稳定时间、能量、拉伸阻力、延伸性和最大拉伸阻力呈极显著负相关,与淀粉糊化各特征值相关性不显著。上述结果证实,优质面条粉和馒头粉均不需要面筋质量过高,优质面条粉的湿面筋含量为30.3%~32.2%,面筋指数为75.2~81.4,稳定时间为4.5~7.2 min,最高粘度为2 330~2 468 cP,最低粘度为1 504~1 607 cP;优质馒头粉的湿面筋含量为30.2%~32.0%,面筋指数为70.8~81.4,稳定时间为3.5~9.1 min。面条和馒头评分结果表明,湿面筋含量较高(30%以上),面筋指数低的这一类型的小麦可以通过搭配面筋指数较高的小麦来改良其加工 品质。
英文摘要:
      In order to improve the processing quality of wheat with higher wet gluten content,lower wet gluten index and stability,three wheat varieties with large differences in wet gluten content,gluten index and stability were selected for flour blending test.The blending flours of Zhengmai 618(lower gluten index and stability) and Xinmai 26 or Zhengmai 7698(higher gluten index and stability) in the ratio of 0,20%,40%,60%,80% and 100% were used to measure the parameters of wet gluten content,wet gluten index,sedimentation index,farinograph and extensograph,RVA,and the processing quality characteristics for noodle and steamed bread.The results showed that the wet gluten content,dough rheological characteristic parameters,peak viscosity,minimum viscosity and final viscosity of the blended flours increased with the increase of the proportion of the higher raw flour when the differences between the two raw flours were significant.When the parameters differences between the two raw flours were not significant,the corresponding parameters of the blended flours would be greater or less than the original flour,such as gluten index,extensibility and sedimentation index in this study.However,the breakdown and the pasting temperature were not in accordance with this trend,the breakdown is closer to the original flour with higher breakdown,and the pasting temperature is closer to the original flour with lower pasting temperature.The correlation analysis showed that the noodle score is positively correlated with peak viscosity,minimum viscosity and breakdown,but negatively correlated with dough rheological parameters with lower correlation coefficients.The total score of steamed bread was negatively significantly correlated with gluten index,sedimentation index,dough development time,stability,energy,resistance at constant deformation,extensibility and maximum resistance,but not significant correlated with starch RVA paraments.Therefore,the gluten quality of high-quality noodle flour and steamed bread flour should not be too high,and the wet gluten content of high-quality noodles ranged from 30.3% to 32.2%,gluten index was 75.2-81.4,stability time was 4.5-7.2 min, the highest viscosity was 2 330-2 468 cP, and the lowest viscosity was 1 504-1 607 cP.The wet gluten content of high quality steamed bread ranged from 30.2% to 32.0%,gluten index was 70.8 to 81.4,and stability time was 3.5 min to 9.1 min.The results showed that the processing quality of the wheat varieties with higher wet gluten content(more than 30%) and lower gluten index can be improved by blending flours with strong gluten wheat variety.
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