摘要
以周麦26和百农矮抗58两个不同筋力的小麦品种为材料,在高温高湿条件下进行人工加速老化,处理时间分别为0、4、8、12和16 d,研究小麦种子在储存过程中面团粉质特性及面筋含量的变化规律.结果表明:新收获的小麦品种在经过一段时间的老化后,面团粉质特性、面筋含量和质量均发生了变化,面筋含量降低,蛋白质含量增加,面筋指数增加,面团粉质特性表现基本一致,吸水率和形成时间随老化时间的延长变化不大,稳定时间和粉质质量指数增加.
In order to study the wheat seeds in the process of storing the surface cooking starch qualitative characteristics and gluten content change rule,two different wheat varieties Zhoumai26and AK58were selected as materials,artificial accelerated ageing under high temperature and high humidity conditions,processing time,respectively0,4,8,12and16d.The results showed that the characteristics of flour,gluten content and quality of newly harvested wheat varieties changed after a period of aging.Gluten content decreased,protein content increased,gluten index increased;The characteristics of flour aggregates were basically the same,the water absorption rate and the formation time did not change much with the aging time,and the stability time and the quality index of flour increased.
作者
肖亚娟
李淦
于红彩
李秀玲
姜小苓
茹振钢
XIAO Yajuan;LI Gan;YU Hongcai;LI Xiuling;JIAN Xiaoling;RU Zhen’gang(Center of Wheat Breeding,Henan Institute of Science and Technology,Xinxiang 453003,China;Cooperative Innovation Center for Modern Biological Breeding in Henan Province,Xinxiang 453003,China;Key Open Laboratory for Crop Molecular Breeding in Henan Province,Xinxiang 453003,China)
出处
《河南科技学院学报（自然科学版）》
2018年第6期1-4,共4页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省小麦产业技术体系岗位专家(S2015-01-G01)
关键词
小麦
人工加速老化
面团粉质特性
面筋含量
wheat
artificially accelerated aging
facial powder quality characteristics
gluten content
