普通小麦谷蛋白大聚合体的含量与烘焙品质相关关系

谷蛋白大聚合体（ＧＭＰ）是谷蛋白聚合体的重要组成部分，其含量反映了谷蛋白聚合体的业度分布状况。本研究用一种比较简单的方法测定了我国小麦品种ＧＭＰ含量，并用相关和回归的方法研究了ＧＭＰ含量与其它烘焙品质的性状的关系，结果表明：ＧＭＰ含量与粗蛋白含量，沉降值，面团形成时间，稳定时间及面包体积等的相关性都极显著，与粗蛋白含量相比，ＧＭＰ含量对面团稳定时间和面包体积的影响更大一些，可以用来预测面粉烘焙品质

Correlation between Content of Glutenin Macropolymer(GMP) in Wheat and Baking Quality

Glutenin Macropolymer(GMP) is one of the most important components of glutenin polymer.The size distribution of glutenin polymer can be expressed by the content of GMP.In this paper,the GMP content of wheat in China was determined and its relationships to the parameters of baking quality were studied.The results showed that the correlation between GMP content and protein content,SDS-sedimendation,Farinogram doygh developing time,stability time and bread volume were significant.The effects of GMP content on the dough stabililty time and bread volume were much greater than that of protein content.It is feasible to predict the baking quality of flour using GMP content as a criterion.