关中西部小麦籽粒品质及加工改良研究
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摘要
优质小麦生产是一项系统工程，既包括优质品种培育、优质品种推广，还包括粮食收购检测和仓贮技术、优质优价政策，也少不了市场运作和食品加工企业的介入。调查和探讨优质小麦生产中存在的问题，推动优质小麦健康和有效的发展是一项有十分重要的经济和战略意义的工作。
本文以在关中西部岐山县田间随机抽取的小麦样本、优质小麦示范区随机抽取的小偃503小麦样本和国有粮食储备库随机抽取的小麦样本为材料，分析了该地区小麦品种的构成和分布；测定了该地区农户田间小麦、优质品种示范区小麦、粮食储备库小麦的品质，并讨论了不同样本品质差别的主要原因；针对粮食储备库小麦品质的现状，进行了添加剂对其面粉品质的改良研究。
本研究得到以下结论：
1.该县种植的小麦品种比较多，但相对集中，主要以小偃系列为主。
2.小偃22是该地区播种面积最大的品种，占所有样本的65.4%，其次为小偃503、武农148、陕150、小偃54。
3.岐山县农户种植的小麦蛋白质含量较高，平均达到15.4%。
4.2001/2002和2002/2003两个年度小偃503示范区小麦品质变化较大，但品质都在中筋偏强以上，品质较为理想,可以满足当地传统面制品对优质小麦的需求。
5.岐山县粮库收购的小麦品质分析结果表明，绝大多数商品粮为2级小麦，少数为3级；它们的蛋白质含量、湿面筋含量均达到强筋二级小麦标准对这两个指标的要求，但沉淀值小，稳定时间短，评价值低，弱化度高。有关企业可根据这个特点，合理选取原料，搭配制粉，生产高筋中强力面粉及其食品。
6.粮库商品粮样本与田间小麦样本的千粒重相同，粮库商品粮样本的蛋白质含量低于田间小麦样本，农户田间小麦品质明显好于粮库小麦样本。
7.小偃503示范区小麦品质比粮库商品小麦品质有较大改善，表现在示范区小麦的容重、蛋白质、硬度、沉淀值比粮库商品小麦均有较大提高，示范区小麦的稳定时间、评价值比商品小麦显著增大，而弱化度显著减小。
8.以谷朊粉、抗坏血酸、瓜尔豆胶、单甘酯为原料，通过正交试验筛选得到的复合面粉品质改良剂，可以明显改善岐山县商品小麦的面团的流变学特性和面条的蒸煮品质。
Good quality wheat processing belongs to system engineering, including good quality variety breeding, demonstration, quality testing and storage during commercial wheat purchase, higher price for better quality policy, and the cooperation of market and food enterprises. It is a very important and strategic task to investigate and discuss problems encountering in good quality wheat processing.
Based on the samples taken from farmer’s fields of Qishan county, the commercial wheat gotten from state silos in township, Xiaoyan503 gotten from their demo-fields, this paper analyzed wheat quality, varieties suitability, and discuss the quality change among them. It also studied the effect of additives on quality properties of commercial wheat flour. The results shown:
1. There were many varieties in Qishan county, the main varieties cultivated in this area were Xiaoyan series.
2. Xiaoyan22 was the main variety and has the largest plant area in Qishan county, it covered 15.6% of the whole, then Xiaoyan503, Wunong148, Shaannong150 and Xiaoyan54.
3. The protein content of the wheat gotten from farmer’s fields was higher, the average protein content was 15.4%.
4. The quality had a great change in demo-fields between 2001/2002and 2002/2003, but they were both above medium gluten with high strength, they satisfied the requirements of local noodle processing.
5. Most of commercial wheat samples belong to GradeⅡ according to Chinese national standard (GB1351-1999) for wheat, the rest Grade Ⅲ wheat; the content of protein and wet gluten were comfortable to the requirement of GB/T17892-1999 for Grade Ⅱ high strength wheat, but had lower sedimentation volume, poorer dough stability, higher softening degree and lower Evaluating value , and it could be milled into medium strength flour with high gluten.
6. Commercial wheat had the same thousand-kernel weight with wheat taken from farmer’s fields, however, the protein content was lower.
7. The quality of the wheat gotten from demo-fields was better than that gotten from state silos: weight, protein content, hardness, sedimentation value was higher, dough stability was richer, softening degree was lower, and Evaluating value was higher.
8. With vital gluten, ascorbic acid, guar gum, glucerol monostearate, a multiple additive was gotten from the results of perpendicular tests, and it could obviously improve the dough rheological characters and the noodle quality.
本文以在关中西部岐山县田间随机抽取的小麦样本、优质小麦示范区随机抽取的小偃503小麦样本和国有粮食储备库随机抽取的小麦样本为材料，分析了该地区小麦品种的构成和分布；测定了该地区农户田间小麦、优质品种示范区小麦、粮食储备库小麦的品质，并讨论了不同样本品质差别的主要原因；针对粮食储备库小麦品质的现状，进行了添加剂对其面粉品质的改良研究。
本研究得到以下结论：
1.该县种植的小麦品种比较多，但相对集中，主要以小偃系列为主。
2.小偃22是该地区播种面积最大的品种，占所有样本的65.4%，其次为小偃503、武农148、陕150、小偃54。
3.岐山县农户种植的小麦蛋白质含量较高，平均达到15.4%。
4.2001/2002和2002/2003两个年度小偃503示范区小麦品质变化较大，但品质都在中筋偏强以上，品质较为理想,可以满足当地传统面制品对优质小麦的需求。
5.岐山县粮库收购的小麦品质分析结果表明，绝大多数商品粮为2级小麦，少数为3级；它们的蛋白质含量、湿面筋含量均达到强筋二级小麦标准对这两个指标的要求，但沉淀值小，稳定时间短，评价值低，弱化度高。有关企业可根据这个特点，合理选取原料，搭配制粉，生产高筋中强力面粉及其食品。
6.粮库商品粮样本与田间小麦样本的千粒重相同，粮库商品粮样本的蛋白质含量低于田间小麦样本，农户田间小麦品质明显好于粮库小麦样本。
7.小偃503示范区小麦品质比粮库商品小麦品质有较大改善，表现在示范区小麦的容重、蛋白质、硬度、沉淀值比粮库商品小麦均有较大提高，示范区小麦的稳定时间、评价值比商品小麦显著增大，而弱化度显著减小。
8.以谷朊粉、抗坏血酸、瓜尔豆胶、单甘酯为原料，通过正交试验筛选得到的复合面粉品质改良剂，可以明显改善岐山县商品小麦的面团的流变学特性和面条的蒸煮品质。
Good quality wheat processing belongs to system engineering, including good quality variety breeding, demonstration, quality testing and storage during commercial wheat purchase, higher price for better quality policy, and the cooperation of market and food enterprises. It is a very important and strategic task to investigate and discuss problems encountering in good quality wheat processing.
Based on the samples taken from farmer’s fields of Qishan county, the commercial wheat gotten from state silos in township, Xiaoyan503 gotten from their demo-fields, this paper analyzed wheat quality, varieties suitability, and discuss the quality change among them. It also studied the effect of additives on quality properties of commercial wheat flour. The results shown:
1. There were many varieties in Qishan county, the main varieties cultivated in this area were Xiaoyan series.
2. Xiaoyan22 was the main variety and has the largest plant area in Qishan county, it covered 15.6% of the whole, then Xiaoyan503, Wunong148, Shaannong150 and Xiaoyan54.
3. The protein content of the wheat gotten from farmer’s fields was higher, the average protein content was 15.4%.
4. The quality had a great change in demo-fields between 2001/2002and 2002/2003, but they were both above medium gluten with high strength, they satisfied the requirements of local noodle processing.
5. Most of commercial wheat samples belong to GradeⅡ according to Chinese national standard (GB1351-1999) for wheat, the rest Grade Ⅲ wheat; the content of protein and wet gluten were comfortable to the requirement of GB/T17892-1999 for Grade Ⅱ high strength wheat, but had lower sedimentation volume, poorer dough stability, higher softening degree and lower Evaluating value , and it could be milled into medium strength flour with high gluten.
6. Commercial wheat had the same thousand-kernel weight with wheat taken from farmer’s fields, however, the protein content was lower.
7. The quality of the wheat gotten from demo-fields was better than that gotten from state silos: weight, protein content, hardness, sedimentation value was higher, dough stability was richer, softening degree was lower, and Evaluating value was higher.
8. With vital gluten, ascorbic acid, guar gum, glucerol monostearate, a multiple additive was gotten from the results of perpendicular tests, and it could obviously improve the dough rheological characters and the noodle quality.
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