粉质质量指数在冬小麦面团品质及烘烤品质中的应用价值研究

Application of Farinograph Quality Number (FQN) in Evaluating Dough and Baking Qualities of Winter Wheat

为了进一步了解粉质质量指数在小麦面团品质和烘烤品质评价中的作用,对90份冬小麦样品的粉质质量指数FQN与揉混仪参数、拉伸仪参数和面包品质参数之间的相关关系进行了研究.结果表明:FQN与揉混仪参数峰值时间、峰值面积、8min尾高和斜率有极显著的正相关关系,且以线性相关为主,可以用于评价小麦粉的耐揉性和筋力;FQN与拉伸曲线面积和最大拉伸阻力有较好的相关关系,但与延伸度相关性较小,且以非线性相关为主.因此,FQN不能很好地进行评价面团的拉伸特性;FQN与面包体积、面包评分和面包坚实度有一定的非线性相关关系,FQN可以用作评价面包烘烤品质的参数指标.

On purpose of further understanding the values of farinograph quality number in evaluating dough and baking qualities of winter wheat, 90 samples of winter wheat were analyzed to study the correlations of farinograph quality numbers with mixogram parameters, extensogram parameters and bread quality. The results revealed that frinograph quality number had extremely significant positive correlations with mixogram parameters (peak time, peak area, 8 minute tail height and gradient), which mostly appeared linear ones, and thus farinograph quality number could be adopted to evaluate mixing resistances and dough strength of wheat flour; farinograph quality number had good correlations with extensograph area and maximum extenso resistance while having a poor correlation with extensibility, which mostly appeared linear. Therefore, although farinograph quality number had a poor performance in evaluating dough extensograph characteristics, and nonlinear correlations with bread volume, bread evaluation grades, bread firmness to some certain extent, it could be used as a supplementary index to evaluate bread baking quality.