摘要
为了研究小麦粉混配过程中品质性状的变化,分析了陕西省13个推广小麦品种及其23种混配粉的蛋白质品质和面团流变学特性。结果表明,强筋小麦不同批次制粉品质变化较大,中筋和弱筋小麦品质变化相对较小,不同方式配粉面团流变学特性变化规律不同。强筋十中篇和强筋十弱筋两种方式配粉稳定时间测定值比理论值减少,延伸性有增有减。同时,强筋+中篇=强筋的配粉延伸性以减小为主,而强筋+中篇=中筋的配粉延伸性增加。2个中筋粉或中筋与弱筋粉混配延伸性明显增加。混配粉面筋含量、沉淀值、稳定时间和延伸性测定值与由基础品种估算的理论值无显著差异,而且呈极显著正相关,相关系数分别为0.9818^(**)、0.9776^(**)、0.8594^(**)和0.7189^(**)。文中还提出了根据配粉需要估算基础品种混配比例的方法。
Protein quality and dough rheological properties of 13 wheat varieties of Shaanxi province and their 23 flour-mixings were analyzed in order to study the change of quality characters of flour mixed by different wheat varieties. The results showed that quality of strong gluten wheat changed in a wide range among different milling times, but medium gluten wheat and weak gluten wheat changed relatively in a narrow range. The different methods of flour-mixing resulted in different dough rheological properties. For flour-mixings of both strong gluten + medium gluten flours and strong gluten + weak gluten flours, the test values of dough stable time were less than the estimated values, and the test values of dough extension were more or less than the estimated values of that. Meanwhile, the dough extension test value was mainly less than its estimated value for strong flour-mixing resulted from strong gluten and medium gluten flours. However, the dough extension test value was more than that for medium gluten flour-mixing resulted from them. For flour-mixing produced by two medium gluten flours or a medium gluten flour + a weak gluten flour, the extension test value was more than its estimated value. The test values of gluten content, sedimentation value, dough stable time and extension of the flour-mixing had no significant difference with their estimated values, and they had significantly positive correlation. The method to estimated mixing proportion was also suggested in the paper.
出处
《麦类作物学报》
CAS
CSCD
2003年第4期1-4,共4页
Journal of Triticeae Crops
基金
陕西省自然科学基金(99SM12)
