• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
曹颖妮,赵光华,余大杰,等. 不同储藏条件对小麦流变学特性的影响[J]. 食品工业科技,2021,42(7):311−316. doi: 10.13386/j.issn1002-0306.2020050221.
引用本文: 曹颖妮,赵光华,余大杰,等. 不同储藏条件对小麦流变学特性的影响[J]. 食品工业科技,2021,42(7):311−316. doi: 10.13386/j.issn1002-0306.2020050221.
CAO Yingni, ZHAO Guanghua, YU Dajie, et al. Effects of Different Storage Conditions on Dough Rheolgical Properties of Wheat Varieties[J]. Science and Technology of Food Industry, 2021, 42(7): 311−316. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050221.
Citation: CAO Yingni, ZHAO Guanghua, YU Dajie, et al. Effects of Different Storage Conditions on Dough Rheolgical Properties of Wheat Varieties[J]. Science and Technology of Food Industry, 2021, 42(7): 311−316. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050221.

不同储藏条件对小麦流变学特性的影响

Effects of Different Storage Conditions on Dough Rheolgical Properties of Wheat Varieties

  • 摘要: 为了解小麦籽粒在不同储藏条件下的品质变化,探索实验室小量样品的最适储藏条件, 本研究以强筋、中筋和弱筋小麦的籽粒和面粉为研究材料,对其在不同梯度温度(−20、4、35 ℃)和不同储藏时间(20、40、60 d)条件下的品质指标进行分析。结果表明:不同储藏条件对不同类型小麦的湿面筋含量、吸水量和弱化度的影响较小,均在允差内。以籽粒方式储藏时,强筋小麦在不同温度条件下各品质参数基本上都在允差范围内,但随着储藏时间的延长(60 d),形成时间和拉伸面积超差。中筋小麦在不同温度条件下,湿面筋含量和粉质参数基本上都在允差内,但是对拉伸参数(拉伸面积、拉伸阻力和最大拉伸阻力)影响较大;尤其是当储藏条件为−20和35 ℃的情况下,除延伸性外,拉伸面积、拉伸阻力和最大拉伸阻力均有不同程度的超差。弱筋小麦在不同温度条件下湿面筋含量和拉伸各参数均在允差内,但对粉质参数(稳定时间和弱化度)影响较大,尤其是稳定时间。值得注意的是,弱筋小麦随着储藏时间的延长,粉质各参数测定值越接近对照,在允差范围内。另外,不同类型的小麦在4 ℃条件下以面粉方式储藏时,强筋和中筋小麦的湿面筋含量、流变学粉质参数和拉伸参数均在允差值内。因此,本研究认为4 ℃,≤60 d比较适宜小麦籽粒和面粉的储藏。

     

    Abstract: In order to understand the quality changes of wheat grains under different storage conditions and explore the optimal storage conditions for small amount of samples in the laboratory, the quality indexes of strong gluten, middle-strong gluten and weak gluten wheat grains and flour under different gradient temperatures (−20, 4, 35 ℃) and different storage times (20, 40, 60 d) were analyzed. The results showed that different storage conditions had little effect on wet gluten content, water absorption and weakening degree of different types of wheat, which were within the tolerance.When different types of gluten wheat stored in the kernal under different gradient temperatures, the quality parameters of strong gluten wheat varied smaller and were within the tolerance, while the development time and extension area varied greatly with the extension of storage time (60 days).The changes of wet gluten content and dough rheological parameters from farinograph of the mid-strong gluten varied smaller and were within the tolerance, but the extensograph parameters(extension area, resistance and maximum resistance) changed greatly; especially stored at −20 and 35 ℃, except the extention, the extension area, tensile resistance and maximum tensile resistance were out of tolerance in different degrees except for the extention.The changes of wet gluten content, dough rheological parameters from extensograph of weak gluten wheat varied slightly and were within the tolerance, howerver, the changes of stability time and softeness varied greatly, especially stability time. It’s worth mentioning that with the extension of storage time, the measured values of farinograph parameters of weak gluten wheat were closer to the control and within the tolerance range.Besides, when different types of gluten wheat were stored in the form of flour at 4 ℃, the wet gluten content, dough rheological parameters of farinograph and extensograph of strong and mid-strong gluten varied smaller and were within the tolerance. Thus, the study indicated that 4 ℃ and shorten than 60 days were more suitable for the storage of wheat flour and grain.

     

/

返回文章
返回