生芽对小麦食品加工品质的影响

小麦生芽不仅会造成不完善粒比例偏高、等级下降,还可能会影响食品加工品质。研究了不同萌发阶段的生芽粒对小麦馒头和面条加工品质的影响。结果表明:以胚芽或胚根是否突破表皮为划分依据的"发芽粒"和"萌动粒"对小麦粉和食品的影响各不同;一定程度的萌动会提高制粉品质,生芽对面筋品质影响相对较小,对淀粉品质影响较大,表现为生芽率高则降落数值和RVA黏度显著降低;明显出芽的小麦对馒头品质影响显著,对面条品质影响较小;萌动小麦对馒头和面条品质的影响均较小;通过测定小麦籽粒降落数值可以初步判断生芽对蒸煮食品加工品质的影响,降落数值不低于131 s或不低于175 s时,对面条或馒头品质不会有太大影响。

Effect of sprouting on processing quality of wheat flour products

Sprouting will degrade the harvested wheat caused by higher unsounded kernels as well as defect the end-use quality of wheat. The effects of sprouting wheat in different sprouting stages on processing quality of steamed bread and noodle were studied. The sprouting wheat were divided into two classes, shooting wheat and germinating wheat, according to whether the plumule or radicle was visible or not. The result showed that germinating wheat and shooting wheat had different influence on the quality of wheat flour and its products. Germination in a certain degree benefited the milling quality. Sprouting had a little effect on gluten quality but relatively high effect on starch quality, for specific performance, falling number value and RVA viscosity values decreased significantly along with the sprouting rate increased. The steamed bread quality was affected significantly by obviously sprouting wheat, while a little on noodle quality. Germinating wheat had a little effect on either steamed bread or noodle quality. Falling number of wheat seeds might be a good factor to measure the effect of sprouting on the quality of steaming and boiling food, without obvious impact until the falling number lower than 131 s for noodles and 175 s for steamed bread.