基因型与储藏时间对小麦粉白度的影响

分析基因型差异与不同储藏时间对小麦粉白度的影响,结果表明,基因型对面粉白度的影响极显著;红皮小麦粉白度高于白皮小麦,但红皮和白皮小麦中都有白度较高和较低的品种;不同品种小麦粉白度随着制粉后储藏时间的延长逐渐增长,面粉白度变化存在三种类型:(1)短期上升后稳定;(2)短期上升后下降;(3)持续上升。不同类型品种面粉达到最高白度其适宜储藏时期有一定范围。面粉白度变化趋势因籽粒蛋白质含量高低不同而存在差异,不同专用类型小麦品种加工的面粉白度表现为强筋小麦<中筋小麦<弱筋小麦。

Effects of Genotype and Storage Time on Flour Whiteness

The effects of genotype and storage time on flour whiteness were examined.Results: Flour whiteness is significantly different among wheat varieties.Whiteness of red wheat flour was 5%~6% higher than that of white wheat in 2003 and 2004.Flour whiteness increases with the elongation of storage time after milling;and there are 3 types at this aspect: type 1,flour whiteness becomes stable after rising for a shot time;type 2,flour whiteness rises and then declines;type 3,flour whiteness keeps rising.The flour whiteness reaches its maximum value at a certain storage period which is different for different type of wheat.The trend of flour whiteness change is influenced with the protein content of wheat;the order of flour whiteness of wheat varieties is ranged as weak-gluten wheat > medium-gluten wheat>strong-gluten wheat.