微波处理参数对发芽小麦理化特性的影响

Effect of microwave processing parameters on the characteristics of sprouted wheat

在实验室奈件下研究了微波处理参数中辐照前的润麦时间及微波辐照时间对发芽小麦品质的影响。结果表明，微波处理能改善发芽小麦的品质。辐照时间为30～90S时，对发芽小麦各项品质参数的改善不明显；辐照时间为180S时，虽然能大幅度提高降落数值、峰值黏度和面筋指数，但对湿面筋含量、面筋水合能力均造成不利的影响。最大程度改善发芽小麦品质的微波辐照时间是120～180S。润麦时间为30rain时，微波处理后发芽小麦的降落数值、峰值黏度没有显著性变化；润麦时间大于30rain时，微波处理后发芽小麦粉的湿面筋含量趋于稳定，但面筋指数逐渐增大。微波辐照前的最佳润麦时间是30～60min。

To research the quality of sprouted wheat, the temPering time be）fore microwave irritation and the irritation time of microwave treatment were investigated in laboratory. The quality of sprouted wheat was significantly improved by microwave treatment. Shorter irritation time （30~ 90 s） did not significantly improve the quality of sprouted wheat; although longer irrita- tion time （e. g. , 180 s） could improv the falling number, peak viscosity and gluten index significantly,but it had adverse impact on wet gluten content,dry gluten content and water-binding capacity. The optimum range for irritation time was 120~ 180 s. Shorter tempering time （30 min） had little effect on falling number and peak viscosity,and longer tempering time （e. g. , more than 30min） made wet gluten content stable,but gluten index gradually increased. The optimum range for tempering time was 30~60 min.