小麦品种(品系)SRC值与冷冻面团品质关系的研究  

Study on the Relationship between SRC and Freezing Dough Quality of Wheat Varieties(Lines)

作　　者：韩虎群[1] 郑建梅[1] 王天军 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 [2]陕西省农业工程勘察设计院,西安710068

出　　处：《西北农业学报》2008年第4期71-74,142,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省科技攻关项目(2005K01-G3);农业科技跨越计划项目(2006-跨-08)

摘　　要：为研究和探讨小麦品种（品系）SRC值与冷冻面团品质的内在关系及其预测效果,本试验选用陕西关中地区16个小麦品种（品系）为材料,在对各小麦品种面粉溶剂保持能力（Solvent Retention Capacity,SRC）和冷冻面团品质检测的基础上,系统分析了SRC值与冷冻面团品质的关系。结果表明：小麦水SRC值与冷冻面团面包比容的关系密切,冷冻5 d间面包比容的变化主要受到乳酸SRC值的影响,各SRC值对冷冻5-10 d间的面包比容变化均有影响。SRC值对冷冻面团品质的预测效果较好。In order to study and discuss the intrinsic relations between flour solvent retention capacity （SRC） and freezing dough quality of wheat varieties（lines）, and the forecast effects of SRC on freezing dough quality, 16 wheat varieties（lines） planted in Guanzhong area were selected. The relationships between SRC and freezing dough quality was analyzed, basis on measuring flour SRC and freezing dough quality of wheat varieties. The results showed that： the relationships between water solvent retention capacity （WSRC） and bread specific volume of freezing dough was significant, the changes of bread specific volume during freezing 5 days were affected mainly by lactic acid solvent retention capacity （LSRC）, and the changes of bread specific volume from freezing 5 to 10 days were affected by all SRC. The effects of SRC to forecast freezing dough quality was better.

关 键 词：小麦 品质 SRC 冷冻面团 

分 类 号：S512.1[农业科学—作物学]