小麦蛋白质和淀粉性状与面包品质关系研究进展

Advances in Relationship of Bread Quality and Characteristics of Protein and Starch of Wheat

为了为中国面包品质的改良提供参考材料,就面粉中蛋白质和淀粉对面包品质的作用分别进行了论述。蛋白质的含量和质量,直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。结果表明,蛋白质含量对面包评分、面包体积等品质指标均达显著相关水平;清蛋白,球蛋白与面包品质和面包评分为显著负相关,而1,2+12,5+10位点的蛋白质亚基对面包品质贡献最大。一般认为,大颗粒的淀粉和支链淀粉对面包品质有好的贡献作用,小颗粒淀粉和直链淀粉对面包品质不利。笔者综述了国内外对蛋白质和淀粉特性与面包品质关系的研究进展,并指出了下一步研究的重点。

In this paper,the studies on the relationships between protein content,starch content and quality of bread were reviewed.The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.The result indicated that the bread score and loaf volume were significant and positively correlated with protein content.Albumin and globin were negative and significantly correlation with baking quality.1,2＋12,5＋10 subunit composition contributed more than other subunit composition.Bigger starch grain and amylopectin were beneficial to improving baking quality,while smaller starch grain and amylase the other way round.In this paper,Advances in relationships of characteristics of protein and starch in wheat were reviewed,the emphases of future studies was pointed out.These results provide to wheat breeder a basis for improving quality in theoretic.