热处理对发芽小麦主要加工品质性状的影响

Influence of Thermo treatment on Major Processing Characteristics in Sprouting Wheat

以 3个小麦品种为材料 ,研究了热处理对不同发芽时间芽麦的主要加工品质性状的影响。结果表明 ,与未经热处理的发芽小麦相比 ,90℃处理芽麦的湿面筋质量严重受损 ,表现为面筋无粘性、无结构、易散不成团。Pelshenke值降低 ,蛋白质含量变化较小 ,SDS沉降值略有回升 ,面粉和面曲线的和面时间延长 ,峰高降低。

Three wheat varieties were used to study the changes of thermo treatment to the major processing characteristics in wheat with different sprouting time.Compared with the normal sprouting wheat,the gluten quality of the sprouting wheat (90℃ thermo treatment) was seriously damaged,which had no viscosity,no structure,difficult to forming dough and easy to separation.The pelshenke value was lowered,the pretein content had no significant changes,but SDS sendimention volume was increased slightly,the mixing time of mixogram was prolonged and its peak height was lowered.