调质温度对中筋小麦品质特性的影响

Effect of conditioning temperature on the characteristics of medium medium-gluten wheat

选取5种中筋小麦,固定调质时间与加水量,改变调质温度,探讨不同调质温度对小麦品质特性的影响。结果表明,随着调质温度的升高,小麦出粉率、小麦粉灰分和蛋白质含量呈下降趋势;损伤淀粉变化并无规律性,但总体呈现下降趋势;小麦粉面筋指数、面筋含量与调质温度分别呈正相关和负相关;面筋持水率变化较复杂;吸水率与调质温度呈负相关;大部分粉质、拉伸特性指标与调质温度呈显著或极显著正相关。

We selected five kinds of medium-gluten wheat, fixed conditioning time and water addition, changed conditioning temperature and discussed the effect of conditioning temperature on the characteristics of medium medium-gluten wheat. The results showed as that： Along with conditioning temperature rising, the flour yield, ash content, protein content declined; The variation of damage starch was not regular but the overall trend was downward; The gluten index and gluten content had posi- tive and negative correlation to conditioning temperature, respectively~ The gluten moisture absorption had a complex correlation and the water absorption had a negative correlation to conditioning temperature; Most of the farinaceous and tensile parameters had a significant or extremely significant correlation to conditioning temperature.