人工老化过程中BNS杂交小麦品质性状变化规律研究

Changes of BNS Hybrid Wheat Quality Properties During Artificial Aging Course

为探明新收获的BNS型杂交小麦在贮藏过程中的品质变化规律及合适的储藏时间,本研究采用高温高湿人工加速老化的方法,对3个不同品质类型的杂交小麦和1个常规小麦品种在50℃和95%相对湿度条件下分别处理0、5、10、15、20d。结果表明,随着老化时间的延长,小麦内在品质均会发生不同程度的变化,蛋白质含量变化幅度不大,但蛋白质的质量却发生了较大幅度的变化,并且有改善面团流变学特性的趋势,面团形成时间、稳定时间、粉质质量指数、峰值高度、峰值曲线面积、8min带高等参数均呈增加趋势;RVA特征粘度值也呈升高趋势,但糊化温度变化趋势不明显。上述品质指标的变化幅度均与原小麦品质类型密切相关,其中,筋力较弱的小麦品种面团流变学特性和RVA粘度值增加的幅度最大,但仍无法改变品种间原有的品质差异。杂交小麦与常规小麦品质变化的总体趋势基本一致。

In order to study the changing of BNS hybrid wheat quality character during storage and determine appropriate storage time for new harvest wheat, three BNS hybrid wheat with different gluten and one conventional wheat varieties were established during artificial aging under 50℃ and 95% RH for 0, 5, 10, 15, and 20d, respectively. The results showed that with the increase of aging time wheat quality characters changed to different extent. The variation of protein content was small, but that of protein quality was in a great range with the tendency of improving dough rheology characteristics. Dough development, stability, FQN, peak value, peak area, 8 minute curve tall, and the RVA values increased with the artificial aging time prolonging, but the change of pasting temperature was not obvious. The changes of those quality characters during artificial aging were related to quality type of the tested material. The dough rheology characteristics and RVA values of wheat variety with weaker gluten increased greater than others during artificial aging. However, the differences caused by artificial aging still maintain the difference order and relative difference extent among the original wheat. The general trend in the variations of quality properties was similar in hybrid wheat and conventional wheat.