面筋仪指标在强筋小麦育种及食品加工中的应用  

Application of Gluten Parameters in Strong Gluten Wheat Breeding and Food Processing

作　　者：刘东军[1] 宋维富[1] 杨雪峰[1] 赵丽娟[1] 宋庆杰[1] 张春利[1] 辛文利[1] 肖志敏[1] LIU Dong-jun;SONG Wei-fu;YANG Xue-feng;ZHAO Li-juan;SONG Qing-jie;ZHANG Chun-li;XIN Wen-li;XIAO Zhi-min(Crop Resources Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)

机构地区：[1]黑龙江省农业科学院作物资源研究所,黑龙江哈尔滨150086

出　　处：《黑龙江农业科学》2020年第10期120-123,共4页Heilongjiang Agricultural Sciences

基　　金：科技部国家重点研发计划资助项目(2017YFD0101000);农业部国家现代农业产业技术体系建设专项(CARS-3-1-8);黑龙江省自然科学基金(LH2020C092);黑龙江省农科学院重点项目(2019YYF001);黑龙江省农业科学院科研项目(2019KYJL009)。

摘　　要：二次加工品质是强筋小麦育种和食品加工的关键,目前,小麦二次加工品质指标较多,面筋仪指标具有简单、方便、高效等特点,且与其他品质指标存在相关关系。为了将面筋仪指标应用于小麦育种后代材料品质预测,并指导优质食品加工和生产,本文对面筋仪指标与蛋白含量、沉降值、粉质仪、拉伸仪等二次加工品质参数之间的关系,以及与麦谷蛋白亚基和醇溶蛋白谱带之间的关系进行了综述,并对面筋仪指标与面包、馒头和面条等制品品质的关系进行了阐述,以期为东北春麦区强筋小麦育种和优质食品加工提供理论依据。The secondary processing quality is the key of strong gluten wheat breeding and food processing.At present,there are many quality indicators of wheat secondary processing.Gluten parameters are simple,convenient and efficient in measuring wheat quality,and have correlation with other quality indicators.In order to apply the gluten parameters to predict the quality of wheat breeding progenies and guide the processing and production of high-quality food,the relationship between gluten index and secondary processing quality parameters such as protein content,sedimentation value,farinograph and extensogram.The relationship between gluten parameters and bread,steamed bread and noodle quality was also discussed,so as to provide reference for the strong gluten wheat breeding of northeast spring wheat region,and provides theoretical basis for processing of high-quality food for enterprises.

关 键 词：面筋仪指标 湿面筋含量 面筋指数 小麦 品质 面包 馒头 面条 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S512.1[轻工技术与工程—食品科学与工程]