制曲专用小麦面粉特性和面团流变学特性分析  

Analysis on characteristics of wheat flour and dough rheology for jiuqu production

作　　者：何彩霞 王云 李四方 崔文礼[1] 王永玖[1,2] 郑文寅[1] HE Cai-xia;WANG Yun;LI Si-fang;CUI Wen-li;WANG Yong-jiu;ZHENG Wen-yin(College of Agronomy,Anhui Agricultural University/Key Laboratory of Wheat Biology and Genetic Improvement in Southern Yellow&Huai River Valley,Ministry of Agriculture and Rural Affairs,Hefei 230036,China;Anhui Wanken Seed Co.,Ltd.,Hefei 230036,China)

机构地区：[1]安徽农业大学农学院/农业农村部黄淮南部小麦生物学与遗传育种重点实验室,合肥230036 [2]安徽皖垦种业股份有限公司,合肥230036

出　　处：《湖北农业科学》2024年第10期136-141,共6页Hubei Agricultural Sciences

基　　金：安徽省科技重大专项(202204c06020061,202003a06020014);安徽省农业农村厅小麦良种联合攻关项目(2021—2025);安徽省小麦现代产业技术体系项目(2021—2025)。

摘　　要：为了进一步筛选和培育优异制曲专用小麦品种和种质,选用目前被白酒企业广泛使用的制曲专用小麦荃麦725、皖恳麦9号、烟农999、龙科1109、华成1688、泛麦5号共6个品种,以及谷神19、涡麦19、涡麦303、皖宿21共4个非制曲小麦品种,通过测定蛋白质和淀粉的理化特性、面筋特性和粉质参数等指标,分析了制曲专用小麦在面粉和面团流变学特性中的共同特征。结果表明,制曲小麦总淀粉含量高于59%,其中支链淀粉含量高于65%,直链淀粉含量低于30%;在淀粉糊化特性中,制曲小麦的高峰粘度高于2500 mPa·s,低谷粘度高于2000 mPa·s,稀懈值高于400 mPa·s,最终粘度高于1600 mPa·s,反弹值高于1300 mPa·s;制曲小麦谷蛋白含量低于4.00%,湿面筋含量低于30%,面筋指数低于80%,吸水率低于65%。In order to further screen and cultivate excellent varieties and germplasm of special wheat for jiuqu production,six varieties of special wheat for jiuqu production,such as Quanmai 725,Wankenmai 9,Yannong 999,Longke 1109,Huacheng 1688 and Fanmai 5,which were widely used in liquor enterprises,and four non-jiuqu wheat varieties,such as Gushen 19,Vormai 19,Vormai 303 and Wanshu 21,were selected to determine the physicochemical properties of protein and starch,gluten properties and flour parameters,and analyze the common characteristics of flour and rheological properties of dough.The results showed that the total starch content of jiuqu-making wheat was more than 59%,the content of amylopectin was more than 65%and the content of amylose was less than 30%.In the starch gelatinization characteristics,the peak viscosity of jiuqu-making wheat was greater than 2500 mPa·s,the trough viscosity was greater than 2000 mPa·s,the breakdown value was greater than 400 mPa·s,the final viscosity was greater than 1600 mPa·s,and the rebound value was greater than 1300 mPa·s;the gluten content of jiuqu-making wheat was less than 4.00%,the wet gluten content was less than 30%,the gluten index was less than 80%,and the water absorption was less than 65%.

关 键 词：制曲专用小麦 面粉品质 流变学特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]