蛀食性害虫生长繁殖对小麦馒头品质及质构特性的影响

Effects of growth and reproduction of boring pest on the quality and texture characteristics of wheat steamed bread

为研究不同密度的3种重要蛀食性害虫侵害不同时间后,小麦馒头评分值及质构特性的变化,选用豫保1号种子小麦为实验材料,设定3种害虫感染密度(5、10、15头/kg),每30d取样进行检测。结果表明,感染60d时,米象、玉米象和谷蠹侵害的小麦样品馒头的综合评分均低于80分,感染120d后,馒头的综合品质逐渐降低,评分值下降到30～40分。随着害虫感染时间的延长,馒头的硬度和咀嚼性均呈现上升趋势,黏聚性和弹性呈现下降趋势;感染时间与品尝评分值和各质构指标均呈极显著相关,虫口密度对各指标的影响小于感染时间的影响。

In order to study the changes in the grading and texture characteristics of wheat steamed bread with different den- sities of 3 important insect eating pests at different times, the seed wheat of Yu Bao 1 was selected as the experimental material Setting the density of 3 pests （5, 10 and 15 per kg）, every 30 d sample was tested. The results showed that the total score of steamed bread damaged by rice weevil, corn weevil and corn beetle was lower than 80 points when infected in 60 d. After infec- tion in 120 d, the comprehensive quality of steamed bread gradually decreased, and the score dropped to 30 to 40 points. With the prolongation of the time of the pest infection, the hardness and chewiness of the steamed bread showed a rising trend, and the adhesion and elasticity showed a downward trend, and the time of the infection was significantly correlated with the value of tasting scores and the indexes of the texture, and the influence of the density of the insect mouth to each index was less than the effect of the infection time.