摘要
为了开发发芽小麦的合理利用途径,以小堰6号和陕225为试验样品,制备7种混合小麦,混和小麦中发芽小麦比例分别为0%、5%、10%、20%、30%、40%、100%,系统研究了混和小麦的品质特性。结果表明,随着发芽小麦比例的增加,混和小麦的籽粒品质、磨粉品质、小麦粉蛋白质品质和面团流变学特性均呈下降趋势,即发芽小麦含量越高,混和小麦的评价值越低,品质越差;小麦中发芽小麦含量小于10%时,其各项品质指标与正常小麦相比,均无显著差异。
In order to develop a novel method for properly utilizing germinated wheat, 7 kinds at wheat mixtures were prepared with Xiaoyan 6 and Shah 225 as test samples and the proportion of germinated Wheat was 0%, 5% , 10%, 20%, 30% , 40% and 100% respectively, and their quality characteristics were studied systematically. The results showed that the grain quality, milling quality, protein quality and theological characteristics of dough became worse with growing content of germinated wheat, that is, the quality of mixed wheat was negatively affected by germinated wheat; Compared with common wheat, the quality indexes of mixed wheat varied little when the content of germinated wheat was less than 10%.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第2期8-10,共3页
Cereal & Feed Industry
关键词
小麦
发芽小麦
品质特性
wheat
germinated wheat
quality characteristics
