微波处理参数对发芽小麦理化特性的影响  

Effect of microwave processing parameters on the characteristics of sprouted wheat

作　　者：崔言开[1] 王新伟[1] 任国宝[1] 赵仁勇[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2015年第11期12-17,21,共7页Cereal & Feed Industry

基　　金：国家自然科学基金(项目编号:31171653);河南工业大学高层次人才基金项目(项目编号:2012BS024);河南工业大学优秀硕士学位论文培育项目(项目编号:PY201404)资助;农业部小麦产业技术体系建设专项(项目编号:CARS-03)

摘　　要：在实验室奈件下研究了微波处理参数中辐照前的润麦时间及微波辐照时间对发芽小麦品质的影响。结果表明，微波处理能改善发芽小麦的品质。辐照时间为30～90S时，对发芽小麦各项品质参数的改善不明显；辐照时间为180S时，虽然能大幅度提高降落数值、峰值黏度和面筋指数，但对湿面筋含量、面筋水合能力均造成不利的影响。最大程度改善发芽小麦品质的微波辐照时间是120～180S。润麦时间为30rain时，微波处理后发芽小麦的降落数值、峰值黏度没有显著性变化；润麦时间大于30rain时，微波处理后发芽小麦粉的湿面筋含量趋于稳定，但面筋指数逐渐增大。微波辐照前的最佳润麦时间是30～60min。To research the quality of sprouted wheat, the temPering time be）fore microwave irritation and the irritation time of microwave treatment were investigated in laboratory. The quality of sprouted wheat was significantly improved by microwave treatment. Shorter irritation time （30~ 90 s） did not significantly improve the quality of sprouted wheat; although longer irrita- tion time （e. g. , 180 s） could improv the falling number, peak viscosity and gluten index significantly,but it had adverse impact on wet gluten content,dry gluten content and water-binding capacity. The optimum range for irritation time was 120~ 180 s. Shorter tempering time （30 min） had little effect on falling number and peak viscosity,and longer tempering time （e. g. , more than 30min） made wet gluten content stable,but gluten index gradually increased. The optimum range for tempering time was 30~60 min.

关 键 词：发芽小麦 微波辐照 润麦时间 品质 

分 类 号：S512.1[农业科学—作物学]