小麦发芽势、发芽率与馒头成品品质的相关性研究

Study on the Correlation between Wheat Germination Power,Germination Rate and the Quality of Steamed Bun

为改善馒头品质,特探究35个普通小麦发芽势、发芽率与所制馒头成品品质的相关性,从小麦层面为加工品质优良的馒头提供数据基础。研究发现,小麦所制的成品馒头的感官品质存在差异,受小麦发芽势、发芽率影响较大。馒头的比容和宽高比变异系数最大,分别为22.8%和71.4%。小麦发芽势、发芽率与成品馒头的比容、弹性、表面结构、内部结构、黏性以及品质评价总分呈极显著正相关,与馒头的宽高比、表面色泽、韧性、食味的相关性不显著。建议使用发芽势≥71%且发芽率≥80%的普通小麦制作品质优良的馒头。本研究为制作馒头的小麦选择提供了依据,为进一步改善馒头品质提供相关数据支持。

In order to improve the quality of steamed bun,the correlation between the germination potential and germination rate of 35 common wheat varieties and the quality of steamed bun products was investigated to provide data basis for steamed bun with good processing quality from the wheat level.The coefficient of variation of specific volume and width height ratio of steamed bun were the largest,22.8%and 71.4%,respectively.Wheat germination potential and germination rate were significantly positively correlated with the specific volume,elasticity,surface structure,internal structure,viscosity and total score of quality evaluation of finished steamed bun,but not significantly correlated with the width height ratio,surface color,toughness and taste of steamed bread.It is recommended to use ordinary wheat with germination power≥71%and germination rate≥80%to make highquality steamed bun.This study provides a basis for the selection of wheat for making steamed bun,and provides relevant data support for further improving the quality of steamed bun.