添加面筋蛋白对BNS型杂交小麦面团粉质特性的影响

Effect of Adding Gluten on Dough Farinograph Properties of BNS Hybrid Wheat

以不同品质类型的2个常规小麦品种和2个BNS杂交小麦为试验材料,研究了添加面筋蛋白对杂交小麦面团粉质特性的影响,以期为面筋蛋白在食品加工中的应用及杂交小麦品质改良提供理论依据。结果表明,随着面筋蛋白添加量的增加,参试材料的面团吸水率、形成时间、稳定时间均逐渐增加,弱化度均逐渐降低;杂交小麦面团的上述粉质特性变化规律与常规小麦基本一致,面团筋力相近材料具有相似的变化趋势。可见,适度添加面筋蛋白可改善小麦粉的面团流变学特性。

Two hybrids derived from the low temperature sensitive male sterile line BNS and two conventional wheats were used as materials to analyze the effect of gluten on dough farinograph properties,so as to provide a theoretical basis for application of gluten in food production and quality improvement in hybrid wheat breeding. The results showed that the water absorption rate, development time, and stability time increased with increase of addition of gluten, while degree of softening decreased. Moreover, the change law of dough farinograph properties was similar in hybrid wheat and conventional wheat, and the change trend was similar in materials with similar dough strength. Overall, appropriate addition of gluten could improve wheat dough theology properties.