使用面筋峰值仪快速评价小麦品质的研究  

RAPID DETERMINATION OF WHEAT QUALITY USING GLUTOPEAK

作　　者：宋亚博 宋斌[1] 麻琦 赵仁勇[1] SONG Yabo;SONG Bin;MA Qi;ZHAO Renyong(School of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001 , China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2017年第5期45-49,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31171653);公益性行业(农业)科研专项(201303070-01);农业部小麦产业技术体系建设专项(CARS-03)

摘　　要：面筋峰值仪(GlutoPeak)是一种基于高剪切力原理、快速测定面筋强度、反映面筋黏聚特性的仪器。利用面筋峰值仪测定了50份小麦样品籽粒全粉(简称全麦粉)的面筋聚合特性,并与相应的小麦粉样品经粉质仪、拉伸仪测定的面团流变学特性对比。结果表明,全麦粉样品面筋的黏聚特性与相应的小麦粉样品面团的流变学特性之间呈显著或极显著相关关系,验证了使用面筋峰值仪快速评价小麦品质的可行性。多元线性回归分析结果表明,利用全麦粉样品的面筋峰值仪参数如PMT、AM、PM以及A3值等指标可以快速预测相应小麦粉样品的面团流变学特性,如形成时间、稳定时间、弱化度、评价计值、粉质质量指数等揉混特性参数或拉伸面积、最大拉伸阻力等延展特性参数,建立的数学模型具有较高的决定系数(R^2)。GlutoPeak is a shear-based device for rapid testing gluten strength and its aggregation behavior.The gluten aggregation properties of50whole wheat meal samples were investigated by GlutoPeak,in comparison with the dough rheological properties of their corresponding flour samples characterized by Farinograph and Extensograph.Analysis results showed that there were significant correlations between gluten aggregation properties of whole wheat meal samples and dough rheological properties of flour samples,suggesting that GlutoPeak could be used to rapidly evaluate wheat quality.The use of multivariate statistics demonstrated that such GlutoPeak parameters as PMT,AM,PM,and A3of whole wheat meal samples could predict the dough rheological properties of flour samples rapidly,including mixing properties characterized by Farinograph and extension properties by Extensograph.Mathematical models for predicting Farinograph,and Extensograph parameters of flour from GlutoPeak parameters of whole wheat meal had high coefficient of determination(R2).

关 键 词：全麦粉 面筋峰值仪 面团 流变学特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]