淮海经济区不同品种小麦面团品质特性比较分析  

Comparative Analysis of Dough Quality Characteristics of Different Wheat Varieties in Huaihai Economic Zone

作　　者：秦博闻 王红玲[1] 熊文飞 王立峰[1] Qin Bowen;Wang Hongling;Xiong Wenfei;Wang Lifeng(School of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023)

机构地区：[1]南京财经大学食品科学与工程学院,南京210023

出　　处：《中国粮油学报》2022年第1期13-20,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点基础研究发展计划(2016YFD0400201-1);江苏现代农业产业技术体系建设项目(JATS[2020]468)。

摘　　要：小麦制品的品质特性不仅与原料小麦的品种、产地有着重要的联系,更与小麦所包含的特征组分密切相关。基于此,本研究针对淮海经济区小麦品质评价和性状研究较少的现状,从该区域选取30个小麦品种为研究对象,采用Mixolab混合实验仪、动态流变仪和快速黏度分析仪分别探究了小麦面团形成过程、黏弹性和糊化特性。发现该地区的30种小麦粉中有23个品种达到我国小麦品种品质分类标准中筋和中强筋小麦品种的标准(吸水率≥56%)。进一步分析发现影响面团流变特性的主要指标为峰值黏度、保持强度、衰减度、最终黏度、回升值、峰值时间和稳定时间。本研究可为淮海经济区不同品种小麦的深加工提供基础数据和理论信息。The quality characteristics of wheat products were not only related to the variety and origin of the raw material wheat,but also closely related to the characteristic components contained in the wheat.On this basis,in the present study,for current situation where there was little research on wheat quality evaluation and traits in Huaihai Economic Zone,30 wheat varieties were selected from this region as the research objects.Mixolab mixing experiment instrument,dynamic rheometer and fast viscosity analyzer were used to explore the forming process,viscoelasticity and gelatinization characteristics of wheat dough respectively.It was found that 23 of the 30 wheat flour varieties in the region met the quality classification standards of Chinese wheat varieties for medium-gluten and medium-strong gluten wheat varieties(water absorption rate≥56%).Further analysis found that the main indicators affecting the rheological properties of the dough were peak viscosity,retention strength,attenuation,final viscosity,recovery value,peak time and stable time.This study could provide basic data and theoretical information for the deep processing of different varieties of wheat in the Huaihai Economic Zone.

关 键 词：淮海经济区 小麦面团 糊化特性 流变特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]