人工加速老化对小麦面团粉质特性及面筋含量的影响
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摘要
以周麦26和百农矮抗58两个不同筋力的小麦品种为材料,在高温高湿条件下进行人工加速老化,处理时间分别为0、4、8、12和16 d,研究小麦种子在储存过程中面团粉质特性及面筋含量的变化规律.结果表明:新收获的小麦品种在经过一段时间的老化后,面团粉质特性、面筋含量和质量均发生了变化,面筋含量降低,蛋白质含量增加,面筋指数增加,面团粉质特性表现基本一致,吸水率和形成时间随老化时间的延长变化不大,稳定时间和粉质质量指数增加.
In order to study the wheat seeds in the process of storing the surface cooking starch qualitative characteristics and gluten content change rule,two different wheat varieties Zhoumai 26 and AK58 were selected as materials,artificial accelerated ageing under high temperature and high humidity conditions,processing time,respectively 0,4,8,12 and 16 d.The results showed that the characteristics of flour,gluten content and quality of newly harvested wheat varieties changed after a period of aging.Gluten content decreased,protein content increased,gluten index increased;The characteristics of flour aggregates were basically the same,the water absorption rate and the formation time did not change much with the aging time,and the stability time and the quality index of flour increased.
In order to study the wheat seeds in the process of storing the surface cooking starch qualitative characteristics and gluten content change rule,two different wheat varieties Zhoumai 26 and AK58 were selected as materials,artificial accelerated ageing under high temperature and high humidity conditions,processing time,respectively 0,4,8,12 and 16 d.The results showed that the characteristics of flour,gluten content and quality of newly harvested wheat varieties changed after a period of aging.Gluten content decreased,protein content increased,gluten index increased;The characteristics of flour aggregates were basically the same,the water absorption rate and the formation time did not change much with the aging time,and the stability time and the quality index of flour increased.
引文
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[14]张自阳,姜小苓,茹振钢,等.人工老化对杂交小麦种子生理特性和种子活力变化的影响[J].江苏农业科学,2013,41(2):81-83.
[15]王长进,程昕昕,胡曼,等.人工老化对甜玉米种子活力及抗氧化指标变化分析[J].安徽科技学院学报,2013,27(5):27-30.
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[19]李雪琴,张浩,刘利,等.我国小麦主产区的小麦面粉粉质特性分析[J].食品科技,2013,38(4):175-178.
[20]豆康宁,石晓,王昭才,等.甘草粉对面粉品质的影响研究[J].食品工业,2015,36(7):156-158.
[2]杨春梅,王建丽.小麦面筋的特性及应用[J].西部粮油科技,2000,25(1):24-25.
[3]耿丽娜,潘多玉,刘光梅,等.面筋指数对面制品的影响及对生产的指导作用[J].面粉通讯,2005(6):44-48.
[4]赵春,李增嘉.小麦品种面筋指数的遗传变异及其与其他品质性状的关系[J].安徽农业科学,2008,36(16):6711-6713.
[5]张从宇,王敏,张子学,等.小麦品种品质性状的评价及聚类分析[J].安徽科技学院学报,2009,23(1):19-22.
[6]游玉明,陈井旺.面团流变学特性研究进展[J].面粉通讯,2008(3):46-48.
[7]李宁波,王晓曦,于磊,等.面团流变学特性及其在食品加工中的应用[J].食品科技,2008,38(8):35-38.
[8]吕军仓.面团流变学及其在面制品中的应用[J].粮油加工与食品机械,2006(2):66-68.
[9]姜小苓,张自阳,刘明久,等.人工老化过程中BNS杂交小麦品质性状变化规律研究[J].核农学报,2013,27(10):1511-1517.
[10]张自阳,姜小苓,卢春瑞,等.PEG引发处理对人工老化小麦种子活力及幼苗生长的影响[J].河南科技学院学报,2013,41(1):1-5.
[11]孙常玉,陈晓,张志鹏,等.种子老化对小麦种子品质的影响[J].种子,2015,34(8):88-90.
[12]孙常玉,傅兆麟.人工加速小麦种子老化的研究进展[J].安徽农学通报,2013,19(7):27-30.
[13]李淑梅,董丽平,孙君艳,等.人工加速老化对2个小麦品种发芽和种子生理生化特性的影响[J].吉林农业科学,2012,37(5):18-20.
[14]张自阳,姜小苓,茹振钢,等.人工老化对杂交小麦种子生理特性和种子活力变化的影响[J].江苏农业科学,2013,41(2):81-83.
[15]王长进,程昕昕,胡曼,等.人工老化对甜玉米种子活力及抗氧化指标变化分析[J].安徽科技学院学报,2013,27(5):27-30.
[16] BASRA S M A,AHMAD N,KHAN M,et al.Assessment of cotton deterioration during accelerated aging[J].Seed Science and Technology,2003,31(3):531-540.
[17] MACHADO N B,CUSTDIO C C,TAKAKI M.Evaluation of naturally and artificially aged seed of Phaseolus vulgarism[J].Seed Science and Technology,2001,29(1):137-149.
[18]李雪峰,邹学校,刘志敏.辣椒种子人工老化及劣变的生理生化变化[J].湖南农业大学学报(自然科学版),2005,31(3):265-268.
[19]李雪琴,张浩,刘利,等.我国小麦主产区的小麦面粉粉质特性分析[J].食品科技,2013,38(4):175-178.
[20]豆康宁,石晓,王昭才,等.甘草粉对面粉品质的影响研究[J].食品工业,2015,36(7):156-158.