黑粒小麦76号的营养品质及其几个理化特性

Evaluation on Some Quality Characteristics of Black-grained Wheat 76

分析了黑粒小麦 76号和我国春麦推广品种晋春九号及两个美国面包品种Klasic和Yecora的营养品质和几个理化特性。结果表明 ,黑粒小麦 76号的灰分、脂肪、蛋白质及必需氨基酸含量占总氨基酸含量的比例高于晋春九号和Klasic及Yecora ,并且富含钙、磷、硒和脂溶性维生素VK。它的面筋含量高 ,但沉降值和面筋指数比Klasic和Yecora低 ,面筋强度差。其面粉膨胀体积比Klasic和Yecora小 ,但加入适量的盐或糖可得到显著提高。其面粉的重要糊化参数峰值粘度、热糊粘度、冷糊粘度和冷糊变稠值高于Klasic和Yecora 。

Black-grained wheat 76 was evaluated for its quality characteristics.Its contents of ash,lipid,crude protein,total amino acid and total essential amino acid were clearly high as compared with Jinchun 9 and Klasic and Yecora.It was rich in Ca,P,Se and Vk.The gluten yield in black-grained wheat 76 flour was also higher than that in Klasic flour or in Yecora flour.Its seed color was visually black.The SDS sedimentation value and gluten index of blackgrained whet 76 whole meal were lower than that of Klasic whole meal or Yecora whole meal.The peak viscocity,hot paste viscosity,cool paste viscosity and setback value of black-grained wheat 76 flour were all higher than those of Klasic flour or Yecora flour.