用剩余蛋白含量预测小麦的面包烘烤品质

Prediction of Bread Baking Quality of Wheat by Surplus Protein Content

测定了21个小麦品种(系)的麦谷蛋白、酸可溶性麦谷蛋白和剩余蛋白的含量以及流变学特性指标,作了沉淀试验(Sedimcntation test)和面包烘焙试验。研究了麦谷蛋白各组分含量与面包烘烤品质指标的关系。结果表明:酸可溶性麦谷蛋白含量与蛋白质的质量指标以及烘烤品质指标间相关不显著,剩余蛋白含量与各品质指标间的相关均达极显著水平。用剩余蛋白含量预测小麦烘烤品质比沉淀值准确,与评价值相当,因此,剩余蛋白含量可以作为评价小麦面包烘烤品质的重要指标,它准确可靠,用于小麦定等,尤其适于育种材料的筛选。

The author determined glutenin protein, soluble in acid glutenin proten-in. Surplus protein content and indexes of rheological charateristics, made sedimentation and bread baking test and studied the interrelation between each component part of glutenin protein and the indexes of bread baking quality. The results show that soluble in acid protein has on obvious connection with the quality indexes of protein and baking quality indexes, but the surplus protein content is related to the quality indexes quite obviously. prediction of wheats baking quality by surplus protein content is more precise than that by sedimentation and approximately equal to that by evaluation, so surplus protein content can be used as an important index to evaluate wheat's bread baking quality.It is precise and reliable in wheat gra- ding, especially in selection of breading species.