新收获小麦在储藏过程中品质变化规律的研究

本文以陕优２２５和ＣＡ８６４小麦为材料，研究了小麦在储藏过程中的品质变化规律。结果表明，在储藏过程中小麦籽粒硬度，蛋白质含量及面筋含量基本保持不变。随着储藏时间的延长，小麦的出粉率明显提高，面团的流变学行性逐步改善，具体表面在面团稳定时间和谰价仪值有所增加，公差指数明显下降，面团的延伸性逐渐减弱，最大抗延伸阻力逐渐增大，抗／延比值和面积都明显增大，作为小麦品质最佳代表指标的ＳＤＳ－沉降值在储藏过程

QUALITY CHANGE OF FRESHLY HARVESTED WHEAT DURING STORAGE

Quality change of the wheat during storage was studied. The result showed that hardness, protein content and gluten content were retained during storage. With the storage period increasing. flour yield. rheology characteristics of the dough were improved. It expressed that the stable time and valorimeter value increased, common difference index significantly decreased, extention of the dough decreased gradualy, the maximum anti-extention resistance increased gradualy, R/E and the area increased. SDS -- sendimentation increased during storage. It showed that the wheat quality was improved furtherly. The quality change of the wheat during storage is due to change of the protein structure and composition. especially protein structure and composition of gluten, not due to protein content.