小麦面粉蛋白质特性和面团流变学特性的关系

目的探究小麦面粉蛋白质理化特性与面团流变学特性之间的关系。方法以19份抗旱节水鉴定品种小麦籽粒为试验材料,测定了蛋白质、湿面筋、谷蛋白大聚体含量、沉降指数等面粉蛋白质理化特性,以及粉质参数和拉伸参数等面团流变学特性,采用通径分析研究了面粉蛋白质理化特性与面团流变学特性的关系。结果面粉蛋白质含量对面团吸水率直接增强效应较大,但对稳定时间、拉伸长度的抑制效应较大;谷蛋白大聚体含量对形成时间、最大拉伸阻力、拉伸面积的直接增强效应和综合增强效应均较大;沉降指数对稳定时间和最大拉伸阻力、拉伸面积的直接增强和综合增强效应较大;所测蛋白质理化特性中未发现对拉伸长度有增强效应的指标。结论面粉中谷蛋白大聚体含量和沉降指数是对面团形成时间、稳定时间、拉伸阻力影响较大的因素,影响为正效应,可为专用面粉生产质量控制提供参考。

Relationship between protein properties of wheat flour and rheological properties of dough

Objective The relationship between the physical-chemical properties of wheat flour protein and the rheological properties of dough, which could help quality control of wheat flour based foods, was explored. Methods 19 drought-resistant wheat varieties were selected as test materials, those physical -chemical properties of protein,such as protein content, wet gluten content, glutenin macropolymer content, sedimentation index of flour, and Farinograph properties, Extensograph properties of dough were investigated. Correlation analysis and path analysis of flour physical-chemical properties and dough rheological properties were conducted. Results The results showed that the protein content of flour had a direct effect on the water absorption of dough, but it had a greater inhibitory effect on the stable time and tensile length. Glutenin macropolymer content had significantly directly and comprehensive positive effects on the formation time, maximum tensile resistance and tensile area of dough. The sedimentation index had significantly directly and comprehensive positive effects on the stable time, maximum tensile resistance, and tensile area of dough. Conclusion Glutenin macropolymer content and sedimentation index of flour are the factors those have significantly positive influence on dough formation time, stable time, and tensile resistance, and can help for the quality control of special flour.