Position: Home > Articles > Evaluation of Processing Quality Traits and Application of a Series of Guizhou Purple Wheat Varieties
Journal of Anhui Agricultural Sciences
2014,42
(32)
11498-11501
贵紫系列小麦加工品质分析及应用评价
作 者：
崔力勃;任明见;陈军卫;李丽颖;张露;刘文艺
单 位：
贵州大学农学院
关键词：
贵紫小麦;面筋;沉降值;蛋白质;食品加工
摘 要：
[目的]了解贵紫系列小麦的加工品质,明确其适宜加工的产品。[方法]对27个遗传性稳定的贵紫特色小麦和3个普通小麦品种进行了湿面筋含量、干面筋、沉降值、蛋白质含量测定,结合食品加工应用进行分析。[结果]分析表明,30个小麦品种(系)湿面筋含量变幅为22.19%~38.87%,根据国家标准按湿面筋含量划分,有9个属于高筋小麦(≥32.0%),9个中筋小麦(28.0%~32.0%),12个弱筋小麦(<28.0%);贵紫小麦沉降值变幅为3~44 ml,按沉降值划分无强筋粉小麦(≥45 ml),9个中筋粉(30~45 ml),21个弱筋粉(<30 ml),表明贵紫小麦面筋强度普遍较弱;贵紫小麦蛋白质含量变幅为13.4%~17.8%,平均15.7%,有22个小麦品系蛋白质含量高于15%,说明贵紫小麦营养价值较高。相关分析表明,小麦沉降值与湿面筋之间呈非线性显著负相关(R=-0.380),蛋白质含量与湿面筋呈显著正相关(R=0.485),蛋白质含量与沉降值呈显性负相关(R=-0.432)。[结论]在面食加工业中贵紫系列小麦可加工面条、馒头,部分小麦品系可试制饼干、蛋糕,不适合加工面包产品。此外,贵紫系列小麦可在八宝粥等营养价值较高的产品中大力推广应用。
译 名：
Evaluation of Processing Quality Traits and Application of a Series of Guizhou Purple Wheat Varieties
作 者：
CUI Li-bo;REN Ming-jian;CHEN Jun-wei;College of Agriculture,Guizhou University;Guizhou Sub-center of National Wheat Improvement Center;
关键词：
Purple wheat in Guizhou;;Gluten content;;Zeleny sediment value;;Protein content;;Food processing industry
摘 要：
[Objective]To understand processing quality of Guizhou purple wheat varieties and obtain optimal processing products. [Method]Twenty-seven purple wheat varieties and three common wheat varieties which have stably genetical traits were used to investigate their wet gluten content,Zeleny sediment value,protein content and their potential value in the food processing industry. [Result]According to the standard of wet gluten content in GB /T 17320- 1998,there are nine high-gluten material(wet gluten≥32. 0%),nine middle-gluten materials(28. 0%-32. 0%) and twelve low-gluten materials( < 28. 0%). Then,it was found that the Zeleny sediment value and wet gluten content had a significant negative nonlinear correlation,R =- 0. 380,and nine high-gluten varieties. Zeleny sediment value are only about 9 ml,but the value is about 34 ml and even 44 ml in the middle-and lower-gluten materials. The protein content is significantly and positively nonlinear correlated with wet gluten,R = 0. 485,and it's significantly and negatively nonlinear correlated with Zeleny sediment value,R =- 0. 432. [Conclusion]In the food processing industry,the majority of Guizi wheats can be used to process noodle and steamed bread,meanwhile,some stuff can be tried to process cake and biscuit,and it's not suitable to use them process bread. In addition,it's great to produce high nutritious food by Guizi wheats,such as the Eight-treasure gruel.
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