不同温湿条件下中筋小麦粉淀粉糊化特性的变化  

Change of Starch gelatinization Characteristics of Medium Gluten Wheat Flour under Different Temperature and Humidity Conditions

作　　者：曹勇[1] 姜兰芳[1] 王敏[1] 马小飞[1] 李晓丽[1] 郝建宇 姬虎太[1] Cao Yong;Jiang Lanfang;Wang Min;Ma Xiaofei;Li Xiaoli;Hao Jiangyu;Ji Hutai(Institute of Wheat,Shanxi Academy of Agricultural Sciences,L infen,Shanxi 041000)

机构地区：[1]山西省农业科学院小麦研究所,山西临汾041000

出　　处：《粮食科技与经济》2020年第8期92-94,共3页Food Science And Technology And Economy

基　　金：山西省农业科学院优秀青年基金项目(YCX2020YQ52);山西省农业科学院生物育种工程项目(2017yzgc011);国家转基因生物新品种培育重大专项(2016ZX08002002-008);现代农业产业技术体系建设专项(CARS_03_2_7)。

摘　　要：本试验在相对湿度为55%RH的条件下,设置不同温度(5℃、15℃、25℃、35℃)对中筋小麦粉进行模拟储藏试验,每隔15d取样一次,研究储藏过程中小麦面粉淀粉糊化特性的变化,旨在为小麦粉储藏品质变化的判定指标和实仓储藏提供参考。结果表明,面粉在不同储藏条件下,随着储藏时间的延长,峰值黏度、衰减值、回生值和最终黏度都有不同程度的上升趋势,储藏温度和储藏时间都对小麦粉的峰值黏度、最终黏度和回生值有显著影响。Under the condition of 55%relative humidity,simulated storage experiments were conducted on wheat flour with medium gluten at different temperatures(5℃,15℃,25℃and 35℃).Samples were taken every 15 days to study the changes in the gelatinization characteristics of wheat flour starch in the storage process.The results showed that the peak viscosity,decay value,retrogradation value and final viscosity increased with the passage of storage time,and storage temperature and storage time both had significant effects on the peak viscosity,final viscosity and retrogradation value of wheat flour.

关 键 词：小麦粉 储藏 糊化特性 

分 类 号：S512.1[农业科学—作物学]