彩粒小麦面包品质评价  

Bread Quality Evaluation of Color Wheat Lines

作　　者：唐晓珍[1] 董玉秀[1] 位思清 张宪省[1] 孙兰珍[1] 尹燕枰[1] 

机构地区：[1]山东农业大学,泰安271018 [2]山东对外经济贸易技校,泰安271000

出　　处：《中国粮油学报》2009年第10期19-22,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家"十一五"科技支撑计划(2006BAD01A02)

摘　　要：彩粒小麦富含蛋白质、氨基酸和对人体有益的微量元素或矿物质,具有较高的营养保健作用和加工品质,从而成为食品加工中的特殊原料,可被制成各种高营养功能食品。为了考察我校培育的5个彩粒小麦的面包加工品质,以同一试验田同时种植、采收、加工的济麦19为对照,根据GB/T14611-1993进行了5个彩粒小麦品系的面包制作及其感官品质评价,并采用质构分析法评价了面包的质构特性。结果显示,绿麦面包感官总分最高,D4红次之,二者高于对照济麦19,而质构品质各有特色。感官和质构评价结果都显示,红5、黑3、红6的面包品质低于济麦19,其中红5较差,黑3更差,红6最差。面包质构品质评价与感官评价结果基本一致,说明可以采用质构特性值辅助评价面包加工品质,可避免感官评价的主观性。The color wheat contains high percentages of protein,amino acids and minerals beneficial to human body,so possesses high nutrition value and processing quality and becomes a sort of special material for making functional foods.To evaluate the bread processing quality of 5 color wheat lines bred by specialists of our University,a common wheat cultivar,Jimai 19,planted in the same experimental field and harvested,processed at the same conditions with the color wheat lines,was used as control,and bread baking, bread sensory quality according to GB/T14611 -1993, and texture profile analysis （TPA） were carried out for the 5 color wheat lines and the common wheat cultivar. Results： The green wheat exhibits the best bread sensory quality, Red D4 the second; both of them are better than Jimai 19 in bread sensory quality; each of them has its special TPA characters, and hard to be compared with others： In the evaluation of bread sensory quality and TPA characters, Red 5 is worse than Jimai 19, black 3 is worse than Red 5, and Red 6 is the worst. The result of TPA character evaluation basically accords with the result of sensory quality evaluation, so TPA may be used as an auxiliary index for bread quality evaluation to avoid the subjectivity in sensory evaluation.

关 键 词：彩粒小麦 面包 感官评价 质构分析 品质评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]