弱筋小麦SRC特性与饼干品质关系的研究  

The Relationship Between Solvent Retention Capacity Characteristic of the Soft Wheat and the Quality of Cookie

作　　者：罗勤贵[1] 张娜[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食加工》2007年第6期20-24,共5页Grain Processing

基　　金：科研院所社会公益研究专项(2005DIA4J035-1)

摘　　要：SRC值是评价弱筋小麦品质的简易快速的指标。本文选用11种弱筋小麦品种,分别测定其4种溶剂SRC值和酥性饼干品质特性,分析了弱筋小麦SRC特性与饼干品质的关系。结果表明,各SRC值与饼干的高度,硬度,脆性和韧性的相关系数较小;蒸馏水、50%蔗糖和5%碳酸氢钠3种SRC与饼干直径皆呈显著负相关,相关系数分别为-0.603 7,-0.652 4,-0.690 4;5%乳酸SRC与饼干直径呈极显著负相关,相关系数为-0.817 0;50%蔗糖SRC与饼干吸水率呈极显著正相关,相关系数为0.749 7。以饼干品质评价结果对11个弱筋小麦样品品质排序,排序结果与现有的研究结果有很好的吻合性,表明用SRC值作为饼干品质的筛选指标是有效而可行的。The SRC value is the simple and fast index sign that evaluates soft wheat quality. This selected works uses 11 kinds of soft wheat species, measuring their SRC value respectively, studying the relation between soft wheat SRC characteristic and cookie quality, then inquiry into the sieving indexing sign of high-quality cookie species. Result enunciation that each SRC value and cookie of height, degree of hardness, brittleness, with tenacity of the related coefficient is smaller; Distilled water, 50% cane sugars and 5% baking soda 3 kinds SRCs and cookie diameter all present to show negative correlation remarkably, related coefficient respectively is - 0.6037, -0.6524, -0.6904.5% lactic acid SRCs and cookie diameter present a pole to show negative correlation, related coefficient is -0.8170.50% cane sugar SRCs and cookie absorb water a rate to present a pole to show positive correlation, related coefficient is 0.7497. With the cookie quality estimated result , eleven kinds of soft wheat sample quality are ordered respectively. The two ordering result are fitting closely, therefore, the SRC value could be the sieving index sign of cookie quality.

关 键 词：弱筋小麦 SRC特性 饼干品质 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]