摘要
为深入挖掘优质强筋小麦济麦44的品质利用潜力,将济麦44和中强筋小麦济麦23的面粉按重量比0∶100、10∶90、20∶80、30∶70、40∶60、50∶50、60∶40、70∶30、80∶20、90∶10、100∶0进行混配,研究其面粉、面团和面包相关品质。结果表明:所有混合粉的蛋白质含量均在14.0%以上;湿面筋含量随济麦44比例的增大而降低,比例低于70%时湿面筋含量均高于30.0%;干面筋值的变化相对比较稳定;面筋指数在比例40%~50%时均大于86.0%,而当比例达90%时则降至79.78%;所有混合粉的吸水率均高于60.0%;稳定时间和粉质质量指数均随济麦44比例的升高而增大,比例为60%时粉质质量指数已达145mm,比例为70%时稳定时间已达15.6min。面包相关品质随济麦44比例增大而呈现不同程度的改善,比例为50%时面包芯色泽评分显著增高;比例为60%时,面包芯质地和面包芯纹理结构的评分均明显增高;比例为70%时,面包出炉高度显著增大、面包体积达最大、外观评分显著增高。综上,济麦44比例为60%~70%时,面粉品质特性、面团流变学特性和面包品质均明显改善,因此与济麦23进行混合配粉时,济麦44的比例控制在60%~70%为宜。
In order to further explore the quality utilization potential of high quality wheat variety Jimai 44 with strong gluten,the proportions such as 0∶100,10∶90,20∶80,30∶70,40∶60,50∶50,60∶40,70∶30,80∶20,90∶10 and 100∶0 were used to mix the flour of strong-gluten wheat variety Jimai 44 and medium-strong-gluten wheat variety Jimai 23,and the eleven types of blending flour were used as experimental materials.The results were as follows.The protein content of blending flour was all above 14.0%.The wet gluten content decreased with the proportion increasing of Jimai 44,and it was still above 30%when the proportion of Jimai 44 was lower than 70%.The changes of dry gluten value were relatively stable.The gluten index was greater than 86.0%when the proportion was in 40%~50%,while it decreased to 79.78%when the proportion reached 90%.The water absorption of all blending flour was higher than 60.0%.Both stability time and Farinograph quality index increased with the increasing of the proportion of Jimai 44.The Farinograph quality index reached 145 mm when the proportion was 60%,while the stability time reached 15.6 min when the proportion was 70%.The quality properties related to bread was improved with the increasing of the proportion of Jimai 44.The score of bread core color increased significantly when the proportion reached 50%;the score of texture and texture structure of bread core were significantly increased when the proportion reached 60%;and when the proportion reached 70%,the height of bread increased significantly,the bread volume reached the maximum,and the score of bread appearance increased significantly.In summary,the quality characteristics of flour,dough rheological characteristics and bread quality were all obviously improved when the proportion of Jimai 44 ranged in 60%~70%.Therefore,when Jimai 44 flour was blended with Jimai 23 flour,the proper proportion should be controlled in 60%~70%.
作者
刘爱峰
曹新有
王灿国
程敦公
郭军
刘成
宋健民
刘建军
赵振东
李豪圣
Liu Aifeng;Cao Xinyou;Wang Canguo;Cheng Dungong;Guo Jun;Liu Cheng;Song Jianmin;Liu Jianjun;Zhao Zhendong;Li Haosheng(Crop Research Institute,Shandong Academy of Agricultural Sciences/ National Engineering Laboratory forWheat & Maize/ Key Laboratory of Wheat Biology & Genetic Improvement onNorth Yellow & Huai River Valley,Ministry of Agriculture,Jinan 250100,China)
出处
《山东农业科学》
2019年第10期45-49,共5页
Shandong Agricultural Sciences
基金
国家重点研发计划项目(2017YFD0100600)
山东省重大科技创新工程项目(2018YFJH0602)
现代农业产业技术体系建设专项(CARS-03-9)
山东省农业科学院农业科技创新工程项目(CXGC2016B01)
关键词
优质强筋小麦
济麦44
配粉
面包品质特性
High quality
Jimai 44
Flour blending
Quality property related to bread
