AX与面粉品之间的关系

The Relationship Between Flour And AX

本采用不同品种的小麦为原料,首先通过测定小麦籽粒和面粉的品质特性及其阿拉伯木聚糖(AX)含量,对AX含量与小麦粉品质间的关系进行探讨。主要研究结果如下:(1)对小麦品质指标的测定,结果显示不同品种的小麦籽粒间存在较大的差异。面粉中AX含量与蛋白(r=0.27)、麸星含量(r=-0.16)存在存在一定的正相关,而AX含量与白度和降落数值存在微弱的负相关,面粉中AX中含量与面粉的吸水率、面团的形成时间、面团的稳定时间和弱化度呈弱相关性,相关系数分别是r=-0.34、r=0.27和r=-0.09;(2)不同的面粉中AX含量与峰值粘度呈显著负相关,与最低粘度、最终粘度呈弱负相关,当面粉中AX含量增加时,峰值粘度、最低粘度、最终粘度都会降低;峰值粘度与最低粘度、最终粘度呈显著正相关。

This subject using different varieties of wheat as raw material, firsdy by measuring the quality characteristics of wheat grain and flour ,and their arabinoxylan （AX） content, explored the relationship between the AX content and the quality of wheat flour. The main findings were as follows： （1） The determination of the wheat quality indexes, and the results showed that the different varieties of wheat kernels large difference between. AX of flour content and protein （r = 0.27）, bran star content （r = 0.16） there exist certain positive and relative content and the white degree and AX landing numerical existence is negatively related to the weak, the AX in the flour the bibulous rate of content and flour dough, the formation of the stability of the time, the dough time and weakening degree is weak correlation, correlation coefficient were r = 0.34, r = 0.27 and r = 0.09; （2） Different AX of flour content and is a significant negative correlation peak viscosity, and minimum viscosity, final viscosity is negatively related to the weak, when AX of flour content increased, peak viscosity, minimum viscosity, final viscosity will reduce; Peak viscosity and minimum viscosity, final viscosity is a significant positive correlation.