强筋小麦氮气气调启封后品质变化规律研究

Study on Variation Law of Strong Gluten Wheat Quality after Unsealing of Controlled Atmosphere with Nitrogen

以强筋小麦-济麦44为实验材料,采用气调盒充氮至氮气浓度为98%,储存1个月后启封,以自封袋储存样品为对照,研究启封后6个月的品质变化。结果表明,气调启封后小麦的水分含量、面筋吸水量,小麦粉的降落数值、面筋含量、面筋指数、峰值粘度、最终粘度、粉质参数、拉伸参数与对照样品均表现出相同的变化规律;小麦粉降落数值气调启封后样品与对照样品在20℃下储存结束期(即第六个月)具有显著性差异,在30℃下没有显著性差异,气调启封后样品和对照样品组间也没有显著性差异,无法说明气调启封后对小麦粉降落数值有影响;气调启封后短期内储藏可能具有一定的保水作用,但其绝对差值较小,在20℃和30℃下气调启封后与对照样品第六个月水分含量的绝对差值分别为0.3%和0.4%,对实际生产中的影响较小;除水分含量和降落数值以外,其他指标没有显著差异。

High gluten wheat Jimai 44 was used as the experimental material,and stored in a controlled atmosphere box with a nitrogen concentration of 98%. After storage for 1 month, it was unsealed. The quality change law of 6 months after unsealing was studied, and the samples stored in self sealed bags were used as the control. The results showed that the moisture content, water absorption of gluten, falling number,gluten content, gluten index, peak viscosity, final viscosity, farinograph parameters and tensile parameters of wheat after controlled atmosphere unsealing all showed the same changes as those of the control samples.The falling value of wheat flour has significant difference at the end of storage period(i.e. the sixth month) at 20 ℃, and there is no significant difference at 30 ℃, while there is no significant difference among the whole storage period, which does not mean that the falling value of wheat flour is affected after controlled atmosphere with nitrogen. The short-term storage after controlled atmosphere with nitrogen may have a certain water retention effect, but the absolute difference is small. The absolute difference of moisture content between the samples after controlled atmosphere with nitrogen and the control samples in the sixth month at 20 ℃ and 30 ℃ is 0.3% and 0.4% respectively, which has little impact on actual production. Except for water content and falling number, there is no significant difference in other indicators.