小麦发芽对面粉质量与加工产品品质的影响  

Effect of Flour and Cooking/Baking Qualities by Sprouted Wheat

作　　者：梁王壮 唐雅楠 刘佳荟 郭晓江 董慧雪 祁鹏飞[1,3] 王际睿[1,2,3,4] LIANG WangZhuang;TANG YaNan;LIU JiaHui;GUO XiaoJiang;DONG HuiXue;QI PengFei;WANG JiRui(State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China,Sichuan Agricultural University,Chengdu 611130;College of Agronomy,Sichuan Agricultural University,Chengdu 611130;Triticeae Research Institute,Sichuan Agricultural University,Chengdu 611130;Ministry of Education Key Laboratory for Crop Genetic Resources and Improvement in Southwest China,Sichuan Agricultural University,Chengdu 611130)

机构地区：[1]四川农业大学西南作物基因资源发掘与利用国家重点实验室,成都611130 [2]四川农业大学农学院,成都611130 [3]四川农业大学小麦研究所,成都611130 [4]四川农业大学西南作物基因资源与遗传改良教育部重点实验室,成都611130

出　　处：《中国农业科学》2024年第7期1267-1280,I0001-I0009,共23页Scientia Agricultura Sinica

基　　金：科技创新2030(2023ZD04069);国家农业重大科技项目(NK20220607);国家自然科学基金(U22A20472,31871609);四川省科技计划(2023NSFSC0217,2021YFH0077,2021YFYZ0027)。

摘　　要：【目的】小麦在收获季节若遇连续的阴雨天气,将会导致籽粒萌动,甚至发芽,从而影响小麦的产量和品质。将正常小麦与发芽小麦以不同比例混合、制粉,评价其对加工成品的烘焙/蒸煮品质的影响,探讨利用轻微程度芽麦的可能性,为减少粮食损失提供参考。【方法】基于郑麦583(郑583)和科成麦6号(科6)制备含芽麦比例分别为30%、50%和100%的混合小麦。以降落值、沉降值、干面筋含量、湿面筋含量、面团形成时间和面团稳定时间评估混合小麦面粉的劣化程度;从感官评分及品质参数综合评估混合小麦面粉制作的面包、饺子皮、馒头、海绵蛋糕、面条和饼干的烘焙或蒸煮特性。【结果】随着芽麦占比的增加(30%、50%和100%),郑583面粉的面团形成时间呈先增加再降低的趋势,面团稳定时间逐渐降低;但科6的2个参数变化趋势均为先降低再增加,最后降低;2个品种面粉的降落数值、湿面筋含量、干面筋含量和沉降值指标均呈逐渐降低的趋势。郑583馒头的比容先增加后降低,科6馒头的比容逐渐降低;郑583海绵蛋糕的比容逐渐增加,科6海绵蛋糕的比容保持不变。2个品种的面包比容、饼干面积、面条蒸煮损失、饺子汤浑浊参数(A*)均呈相同的梯度变化。与郑583和科6的对照(无芽麦)相比,100%芽麦占比的郑583、科6的面包比容分别降低11.33%和17.44%,饼干面积分别增加24.10%和7.49%,面条蒸煮损失率分别增加29.85%和9.69%,饺子汤A*值分别增加8.93%和13.32%。当芽麦占比为30%时,2个品种所制作的面包、馒头和饺子皮均出现显著劣化,郑583面条也出现显著劣化;当芽麦占比达到50%时,2个品种的海绵蛋糕和饼干出现显著劣化;当芽麦占比达100%时,科6的面条也表现为显著劣化。【结论】发芽小麦严重影响面包、饺子皮、馒头、海绵蛋糕、面条和饼干的蒸煮或烘焙特性。不同品种小麦受影响也有差�【Objective】Continuous rainy weather during the wheat harvest season can cause wheat pre-harvest sprouting(PHS)and even germination,thus impacting wheat yield and quality.Evaluating the effect of flour made by blending different proportions of sprouted wheat with regular wheat on the baking/steaming quality of flour processing products can explore the possibility of using a slight degree of sprouted wheat to examine the possibility of reducing food waste.【Method】In this study,blends of Zhengmai 583(Zheng 583)and Kechengmai 6(Ke 6)wheat with 30%,50%,and 100%sprouted wheat were prepared,respectively.The degradation of wheat flour from blended wheat was evaluated by the falling number,sedimentation value,wet/dry gluten content,dough development time,and dough stability time.The baking/steaming characteristics of bread,dumpling wrapper,Chinese steamed bread(CSB),sponge cake,noodle,and cookie made from blended wheat were evaluated by sensory scores and quality parameters.【Result】As the proportion of sprouted wheat increased(30%,50%,and 100%),the dough development time of Zheng 583 flour first increased and then decreased,while the dough stability time gradually reduced.However,the changes in the two parameters of Ke 6 both showed a trend of first decreasing,then increasing,and finally decreasing.The falling number,sedimentation value,wet/dry gluten content,and farinogram parameters of mixed wheat decreased in both cultivars.The specific volume of Zheng 583 CSB increased and then decreased,while the particular volume of Ke 6 CSB gradually reduced.The exact volume of the Zheng 583 sponge cake gradually increased,while the specific volume of the Ke 6 sponge cake remained unchanged.The particular volume of the bread,area of the cookies,cooking loss of the noodles,and turbidity index(A*)of the dumpling soup changed the same trend in both cultivars.Compared to the control(without sprouted wheat),the specific volume of bread decreased by 11.33%and 17.44%,the cookies area increased by 24.10%and 7.49%,the noodles co

关 键 词：发芽小麦 面粉质量 烘焙品质 蒸煮品质 感官评分 质构参数 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]