新收获不同筋力小麦后熟期间面团特性及微观结构变化  

Changes in dough characteristics and microstructure in the postharvest maturation of newly harvested wheat with different gluten strengths

作　　者：母梦羽 张霞 田郁 贾峰[1] 王琦 梁赢 王金水[1] MU Mengyu;ZHANG Xia;TIAN Yu;JIA Feng;WANG Qi;LIANG Ying;WANG Jinshui(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2022年第1期58-64,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金面上项目(31771897);河南省教育厅自然科学项目(20A550005);河南工业大学博士基金(2019BS017)。

摘　　要：为明晰新收获不同筋力小麦在后熟期间面团品质的变化,测定了低、中、高筋小麦后熟期间干、湿面筋含量及面团拉伸特性、黏弹性和微观结构。结果表明:与新收获小麦相比,经过后熟,低筋小麦干、湿面筋含量无显著性差异,中筋小麦干、湿面筋含量呈下降趋势,高筋小麦干、湿面筋含量则呈上升趋势。低筋小麦面团的拉伸比减小,中筋小麦面团拉伸比第2周达到最大值,并稳定在第8周的1.67 g/mm,高筋小麦面团拉伸比呈增大趋势,最大值达到3.32 g/mm;低筋小麦面团的弹性先增大后减小并趋于稳定,中筋小麦面团弹性先增大,储藏后期无显著差异,高筋小麦面团弹性逐渐增大;低筋小麦面团的内聚性先增大后减小,中筋小麦面团的内聚性储藏初期比较稳定,储藏至第8周达到最大,高筋小麦面团的内聚性呈上升趋势,14周达到0.51 g·s;低筋小麦面团内部网络结构间隙变得疏松,中筋和高筋小麦面团内部网络结构间隙则变得致密。经过后熟,低筋小麦面筋筋力弱化,中筋和高筋小麦面筋筋力增强,其加工和食用品质逐步改善;小麦面团品质特性的变化不仅与面筋蛋白含量有关,而且与面团内部结构相关。In order to clarify the differences in the dough processing characteristics of newly harvested wheat with different gluten strength during the postharvest maturation, this study determined the dry and wet gluten content, dough tensile properties, viscoelasticity and microstructure during the postharvest maturation of weak, medium and high gluten wheat. Compared with the level of newly harvested wheat, after postharvest maturation, the dry and wet gluten content of weak gluten wheat showed no significant difference;medium gluten wheat showed a downward trend, while high gluten wheat showed an upward trend. The stretch ratio of weak gluten wheat dough decreased, and the stretch ratio of medium gluten wheat dough reached the maximum value in the second week and stabilized at 1.67 g/mm in the eighth week. The stretch ratio of high gluten wheat dough showed an increasing trend, and the maximum value was up to 3.32 g/mm. The elasticity of weak gluten wheat dough first increased and then decreased, and tended to be stable, while the elasticity of medium gluten wheat dough increased first, and there was no significant difference in the later storage period, while the elasticity of high gluten wheat dough increased gradually. The cohesion of weak gluten wheat dough first increased and then decreased. The cohesion of medium gluten wheat dough was relatively stable in the initial stotrage period, and reached the maximum at the 8 th week of storage. The cohesion of high gluten wheat dough showed an upward trend and reached 0.51 g·s at 14 h week. The internal network structure gaps of weak gluten wheat dough became loose, and the internal network structure gaps of medium gluten and high gluten wheat dough gradually became dense. Based on the above analysis, the gluten strength of weak gluten wheat during the postharvest maturation was weakened, the gluten strengths of medium gluten and high gluten wheat were strengthened, and its processing and eating quality were gradually improved.The quality characteristics of wheat dough

关 键 词：小麦 筋力 后熟 面团特性 微观结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]