小麦胚含量对面粉品质的影响

EFFECT OF THE WHEAT GERM ON FLOUR QUALITY

按一定比例梯度向小麦面粉中添加同种小麦提取的麦胚所制成的麦胚粉，测定其面粉白度、降落数值、湿面筋含量、干面筋含量、面筋指数及面团的流变学特性，并做面条质构及感官评价实验，实验表明，面粉白度、湿面筋含量、稳定时间、拉伸面积、拉伸阻力、最大拉伸阻力和最大拉伸比例与麦胚添加量呈显著线性负相关，吸水率、弱化度与麦胚添加量呈显著线性正相关，降落数值和形成时间与麦胚添加量相关性不显著.添加麦胚后，面条的弹性有明显增加趋势，在一定范围内（0-1.5%）面条感官评价总评分随麦胚添加量增大而增大，超过此范围则其总评分随麦胚添加量增大而减少.在1.5%添加量时，面条感官评价综合评分最高.

Wheat germ powder was extracted and added into the same flour at different ratio. Then its flour whiteness, falling number, wet gluten content, dry gluten content, the index of gluten and rheological characteristics of the dough were determined. Further more, boiled noodles made from these mixtures were measured for their texture by TA-XT2i Texture Analyser, and sensory evaluation of these noodles was determined. The results showed： flour whiteness, wet gluten content, stability time, extensogram area, dough resistance to extensibility, the max dough resistance to extensibility, the max R/E ratio are significantly negative related to the content of wheat germ powder. The water absorption and weakness are markedly positive with the content of wheat germ powder. Falling number and development time have no significantly related to the ratio of wheat germ powder. The springing of noodles increase when added the wheat germ powder into flour. The evaluation of noodles increase by wheat germ powder increase between the range 0 - 1.5% , and the evaluation decrease when added exceed this number.