小麦籽粒干湿交替对品质的影响

为了了解在储运过程中籽粒干湿交替现象对小麦品质的影响程度，以30份不同硬度的主栽品种及高代品系为材料，对干燥籽粒进行了水处理，以收获后的干燥籽粒为对照，研究了小麦的磨粉品质，淀粉品质和面团流变学特性。结果表明：处理过的小麦籽粒硬度整体变小，与未处理的小麦籽粒硬度差异达显著水平(P<0.01)，一些品种的硬度等级发生跃迁；出粉率也整体降低了近2个百分点，达显著水平(P<0.01)。灰分、蛋白质含量和黄色素含量都显著降低，但面粉白度有所提高。峰值黏度、低谷黏度和最终黏度分别降低了108 cp、125 cp和97 cp，差异达显著水平(P<0.01)。总之，小麦籽粒干燥后遇水对磨粉品质和淀粉品质影响较大，而对面团流变学特性影响较小。

Effect of Alternate Drying-Wetting for Wheat Grains on Quality

In order to understand the influencing degree of alternating wetting-drying in the process of storageon wheat grain quality, thirty leading cultivars of different hardness and advanced lines were used as testmaterials to carry out water treatment on desiccation grains and investigate the milling quality, starch qualityand dough rheological properties with harvested desiccation grain as the control. The results showed thathardness of the treated wheat grains decreased overall, and compared with the untreated grains, the differencereached significant level（P〈0.01）. The grade of certain varieties＇ hardness jumped and the overall flour yielddecreased by 2% which reached significant level（P〈0.01）. The ash content, protein content and yellowpigment content decreased significantly, but the flour whiteness improved. The peak viscosity, trough viscosityand final viscosity decreased by 108 cp, 125 cp and 97 cp, respectively, and the difference reached significantlevel（P〈0.01）. In short, the effect of drying wheat grains encountering water was remarkable on millingquality and starch quality while slightly on dough rheological properties.