馒头加工过程中麦谷蛋白提取率变化研究

以3种小麦粉为原料,研究了在馒头加工过程中麦谷蛋白组分提取率的变化.结果表明:麦谷蛋白组分在馒头加工过程中均发生了有规律的变化.烟农19小麦样品SDS-可溶性麦谷蛋白提取率较低,残渣蛋白量多,很有可能是烟农19小麦样品通过-S-S-交联成的大分子麦谷蛋白含量高.3种小麦样品中GMP含量依次为烟农19＞豫麦47＞豫麦56.这说明GMP的含量和粒度分布是影响面粉烘焙品质性状的决定性因素.

Glutenin Extraction Rate of Change in the Steamed Bread Processing

Three wheat cultivars were used in this project.Changes in the extractability of glutenin during the steamed bread processing were investigated in this paper.The results showed that: glutenin fractions in the steamed bread processing process had a regular change.Wheat Yannong 19 sample SDS-soluble glutenin extraction efficiency is low,residue protein capacity was much.It was likely to be of good quality wheat samples by-S-S-cross-linked macromolecules glutenin content high.Three samples of wheat GMP contents were Yannong 19>Yumai 47>Yumai 56.The GMP content and particle size distribution is the decisive factor of the flour baking quality traits.