优质弱筋小麦品种郑004-1品质评价研究

为了减少我国对进口弱筋小麦的依赖,以澳大利亚软麦品质为目标,筛选出一批以郑004-1为代表的弱筋小麦品种,通过再生产、示范、品质分析和加工利用,对其品质进行了研究。结果显示,优质弱筋小麦品种郑004-1的主要品质指标均达到国家规定的弱筋小麦指标,并且达到澳大利亚软麦水平。     

蛋糕粉专用小麦品种筛选研究

对郑州市郊区种植的引自长江中下游麦区和黄淮麦区最新育成的6个弱筋小麦品种的磨粉、理化和流变学特性以及蛋糕烘焙品质进行了评价研究,并与澳大利亚软麦(AWB Soft)的品质进行了比较.结果表明:郑004-1是供试品种中最适于加工蛋糕专用粉的小麦品种,其主要品质指标已达到澳大利亚软麦的品质水平.还就小麦品质特性对蛋糕品质的影响进行了讨论.     

安徽两淮地区发展优质专用小麦的现状和前景

本文分析了安徽省优质小麦品种品质水平及发展优质商品小麦的可能性。结果表明，在安徽两淮地区的生态条件下，可生产出品质达到北美硬红冬小麦水平的硬麦和澳大利亚白软麦水平的软麦。提出了不同类型商品小麦的收购品质指标，讨论了优质商品小麦的生产布局、规模和开发体制等发展战略问题。     

搞好冬季专用粉生产的技术措施

面粉专用粉,其中以面包粉和糕点粉两大类为主。面包粉选用进口小麦和国产强筋（硬质）小麦为原料加工而成,而糕点粉则选用进口低筋小麦和国产弱筋（软质）小麦为原料。由于两种小麦品质不同,所以在加工工艺上有很大差异。本文就冬季如何利用好温水润麦,以及润麦水分、时间对硬麦和软麦的工艺及操作与同行交流。     

搞好冬季专用粉生产的技术措施

面粉专用粉,其中以面包粉和糕点粉两大类为主.面包粉选用进口小麦和国产强筋(硬质)小麦为原料加工而成,而糕点粉则选用进口低筋小麦和国产弱筋(软质)小麦为原料.由于两种小麦品质不同,所以在加工工艺上有很大差异.本文就冬季如何利用好温水润麦,以及润麦水分、时间对硬麦和软麦的工艺及操作与同行交流.     

湖北地产小麦的品质性状和加工特性研究

较系统地研究了湖北省几种具有代表性的地产小麦品种的品质性状和加工特性,并对小麦籽粒的内部结构进行了扫描电镜观察.结果表明:湖北小麦的体积质量、千粒重、出粉率、面筋数量和质量、稳定时间等主要指标表现良好,总体上达到二级质量水平;9023混麦、9023纯麦、鄂麦23和混白麦达到强中筋或中筋小麦粉质量要求,鄂麦14、混麦208和新麦208属于中筋或中筋偏弱小麦.为利用湖北地产小麦开发主食专用面粉提供了参考依据.     

优质弱筋小麦专用粉品质指标要求

<正>弱筋小麦,在国外实际上被称为软质小麦,是指籽粒呈软粉质,蛋白质含量低,面筋强度弱。当前国外具有代表性的软质弱筋小麦以美国软红冬麦、美国软白麦和澳大利亚软麦为主,这些小麦适合于磨制制作各式蛋糕、饼干、糕点和中国南方广式馒头等优质高档产品的专用面粉。鉴于当前和未来国内对优质软麦食品需求的增加,为了尽快满足国内对优质弱筋小麦专用粉的需要,我们通过搜集大量有关弱筋小麦、软麦专用粉的     

5个超强筋力冬小麦品种品质研究

超强筋力小麦在我国品种很少,鉴于这类小麦拥有优异的品质和较高的经济效益,我们开展了优质冬小麦品种的引进筛选和品质鉴定工作,以期选育和筛选出适宜生产加工的超强筋力小麦,经过一系列的田间试验和实验室分析比较,最终筛选出5个超强筋力冬小麦品种,其中陕优225的理化特性和制粉品质赶超澳洲顶级硬麦。     

豫南地区小麦品质特性分析及其酥性饼干应用探究

为探究豫南地区独特自然环境条件下培育的弱筋小麦对酥性饼干的品质影响,选用河南信阳地区弱筋小麦信麦79、信麦126、信麦129、信麦136为研究对象,通过湿面筋含量、粉质特性、理化分析及感官评定测定,评价小麦、小麦粉及酥性饼干的品质特性。结果表明：信麦79、信麦129、信麦136为中筋小麦,信麦126为低筋小麦;通过面团微观结构和饼干品质特性分析综合表明,蛋白含量、湿面筋含量较低的面粉有助于酥性饼干质构特性和感官评价的提升。信麦126较为适宜制作酥性饼干,其制作的酥性饼干感官评分较高为95.53分,仅次于市售两款酥性饼干,具有外形完整,色泽均匀呈黄色,口感酥脆,甜而不腻的特点。通过相关性分析可知,小麦及小麦粉质特性中湿面筋含量、面筋指数、面团形成和稳定时间、最大阻力及延伸度对酥性饼干的品质影响较大。该研究为酥性饼干所用优质小麦品种的选育提供新选择,对豫南地区低筋小麦的种植和加速其工业化生产及应用有指导意义。     

2005年度陕西部分小麦品质特性

陕西大面积推广种植的小麦品种达28个，其中强筋小麦品种5个。郑麦9023、陕253、陕麦150、小偃503、小偃22-3在部分地区达到国标强筋二等，其它品种属中筋偏下，单一品种作为原料加工食品，尚有缺陷。不足之处在于主要特性属中筋优质品种，其商品小麦粗蛋白、湿面筋含量均偏低；而属弱筋优质品种，其商品小麦粗蛋白、湿面筋含量、拉伸面积又高于标准，其优质特性不显著，从而降低了使用价值。使用这些原料生产面粉时应改变来料加工的传统，充分利用原粮搭配技术、配粉技术及仪器的检测能力，籍以提高产品质量。     

不同储藏条件对小麦流变学特性的影响

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。     

面包小麦品质和产量若干性状的相关性

利用国内外40个面包小麦品种(系)进行了品质和产量若干性状的相关性分析，结果表明，SDS-沉降值与籽粒蛋白质含量、湿面筋含量间呈显著正相关，与比沉降值、伯尔辛值、高分子量麦谷蛋白亚基品质评分之间呈极显著正相关；籽粒蛋白质含量、湿面筋含量与比沉降值、伯尔辛克值、高分子量麦谷蛋白亚基品质评分之间没有相关性。籽粒蛋白质含量、湿面筋含量与株粒重、收获指数、穗粒数呈显著或极显著负相关；SDS-沉降值、伯尔辛克值与株粒重等产量性状间几乎没有相关性；比沉降值与株粒重呈弱的正相关，与收获指数呈显著正相关。讨论认为，在现阶段我国小麦品质育种中，筛选和利用具有优良蛋白质品质，比沉降值高的亲本资源来选育高产优质新品种，具有十分重要的意义。     

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high‐fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical–chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time‐consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.     

谷蛋白溶涨指数与面制食品质量控制

选用27个中国小麦样品，研究了谷蛋白溶涨指数对于评价中国白盐面条品质评价的适用性。谷蛋白溶涨指数与面带长度呈极显著负相关，与面带厚度呈极显著正相关。谷蛋白溶涨指数各时间(0min，5min，20min)与面条最佳煮面时间、鲜面条最大拉伸阻力、拉伸能量、拉伸长度均呈极显著正相关(除SIGO与最佳煮面时间呈显著正相关)；谷蛋白溶涨指数与可溶性谷蛋白、不溶性谷蛋白含量、面筋指数及蛋白质含量呈极显著正相关；谷蛋白溶涨指数与煮后面条表面韧性呈显著或极显著负相关，与剪切韧性呈显著正相关。谷蛋白溶涨指数可以作为一种品质指标控制面制食品的质量。     

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2).     

小麦品质对麻花制品效果影响的研究

以多种小麦为基础,研究小麦品质对麻花制品效果的影响。通过对小麦品质的分析和麻花制作效果评价,找出适合制作麻花的小麦,为麻花专用粉的生产研发提供可行的依据。研究表明,麻花专用粉生产宜选用湿面筋在27%～31%的中筋小麦。     

A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

The best rheological test to differentiate dough and gluten strength and predict cooking quality of different durum wheat cultivars is not recognised yet. Sixteen durum wheat cultivars were grown at three locations in North Dakota using a randomised complete block design to compare different methods for measuring dough/gluten strength and to relate their results to pasta cooking quality. Different rheological tests were used to distinguish the weak, medium strong, strong and very strong gluten cultivars. Alveograph, gluten index and glutograph were the only tests that could differentiate between medium strong and strong gluten samples. Alveograph was the best method to predict gluten strength where few samples are available for assessment. In comparison with alveograph, the gluten index was faster and required less semolina and gave similar results as the alveograph. All tests had significant correlation with cooked spaghetti firmness and negative correlation with cooked weight.     

Aggregative and structural properties of wheat gluten during post-harvest maturation

Wheat post-harvest maturation induced baking and technological quality improvement through a series of biochemical and colloidal changes. Weak-, middle-, and strong-gluten wheat displayed varying gluten network structures that determined the flour ingredient formulations and processing conditions. However, the aggregation and structural properties of wheat with different gluten strengths post-harvest remain largely unexplored. In this study, we investigated changes in the aggregative properties of gluten protein, gluten composition, S–S content, network structure, and secondary structures of weak-, middle-, and strong-gluten wheat during post-harvest maturation. The results indicated that the macromolecular aggregation of gluten proteins was impaired in weak-gluten wheat, while it was enhanced for middle- and strong-gluten wheat during storage. Post-harvest maturation resulted in an increase in glutenin content and a decline in the gliadin and gliadin/glutenin ratio in middle- and strong-gluten wheat as well as a decreased glutenin content in weak-gluten wheat. Moreover, additional gluten subunits were observed in middle- and strong-gluten wheat, but no substantial change was observed in weak-gluten wheat with long storage times. The disulfide bond content of gluten protein for middle-gluten and strong-gluten gradually increased but declined for weak-gluten wheat. Secondary structure analysis of gluten indicated that post-harvest maturation caused the conversion of α-helix to random coil for weak-gluten wheat, β-turn and random coil to α-helix for middle-gluten wheat, and β-turns to α-helix for strong-gluten wheat, which led to a disordered structure for weak gluten and an ordered stable gluten network for middle- and strong-gluten. Thus, the increased S–S and α-helix content induced by post-harvest maturation enhanced the aggregation of gluten proteins for middle- and strong-gluten wheat, resulting in a denser network structure. Conversely, the decrease in the content of α-helix resulted in the existence of a looser gluten network structure for weak-gluten wheat during post-harvest maturation.     

豫西南小麦品种馒头制作适宜性研究

馒头是我国居民的传统主食之一。随着馒头机械化生产和市场化销售比例增加,馒头产业得到较快发展。在工业化馒头制作条件下,小麦品种特性及其面粉的馒头制作适宜性,尤其是面粉质量的稳定性,显著影响馒头的产品质量、消费体验及工业化生产的经济效益。选用豫西南地区生产上种植面积大、代表性较强的小麦品种为原料,分析其小麦粉品种的理化特性,研究馒头制作的适宜性及其小麦粉品种质量和馒头特性之间的关系。结果表明,豫西南小麦粉湿面筋含量较高,但面筋指数还有待改进;优质小麦占比有待提高;小麦粉色泽红绿值（a*值）、黄蓝值（b*值）、面筋指数、粉质参数的面团软化度、拉伸参数的拉伸面积及吹泡参数的面团延展性,是评价馒头粉质量的重要参考指标。小麦品种郑麦119、平麦998、陕道198、郑麦1342、郑麦1860比较适合制作馒头。     

小麦储存品质判定指标的研究

研究了小麦在3年常规储藏过程中,湿面筋含量、面筋吸水量和降落数值的变化规律及特点,研究结果表明：湿面筋含量和面筋吸水量与小麦储藏时间的相关性不佳,而降落数值的变化与小麦储存年限相关性最好,可以反映小麦储藏品质劣变和储藏年限,建议将降落数值作为小麦储存品质的参考判定指标。