不同糯小麦品种(系)品质及其烘烤制品研究

为推动糯小麦的品质改良及开发利用,以国内不同育种单位育成的多个糯小麦为试验材料,以普通强筋、中筋及弱筋小麦作为对照,分析其淀粉组分、糊化特性、面团流变学特性,并对其制作的酥条进行比较。结果表明,糯小麦的淀粉含量及直链淀粉含量显著低于普通小麦;在淀粉糊化特性上,糯小麦的低谷黏度、最终黏度、回生值显著低于普通小麦,峰值温度高于普通小麦;在粉质仪参数上,糯小麦的吸水率显著高于普通小麦,形成时间、稳定时间及粉质质量指数均显著低于师栾02-1,糯小麦弱化度较高,显著高于师栾02-1和扬麦158;糯小麦制作的酥条体积、酥性显著高于普通小麦,硬度显著低于普通小麦,气孔大且均匀,横截面积明显大于普通小麦。不同糯小麦品种(系)间比较,扬17G76、天糯158、扬14-282及扬糯麦1号在面团流变特性和制作酥条上表现较为优异,表明通过提高糯小麦筋力有助于改善糯小麦面团流变学特性及烘烤食品品质。本研究结果可为糯小麦育种及品质改良提供理论依据。

Study on the Quality and Baking Food Quality of Different Waxy Wheat Varieties(Lines)

In order to promote the quality improvement and development and utilization of waxy wheat,a number of waxy wheat varieties from different breeding institutes in China were used as experimental materials,and the strong gluten,medium gluten and weak gluten wheat samples were used as control. The starch composition,gelatinization characteristics and dough rheological properties of waxy wheat were analyzed,and the characteristics of the baked foods were compared. The results showed that the starch content and amylose content of waxy wheat was significantly lower than that of common wheat. In terms of pasting properties,trough viscosity,final viscosity and setback of waxy wheat were significantly lower than those of common wheat,and the peak temperature was higher than that of common wheat. The water absorption rate of waxy wheat was significantly higher than that of common wheat. Development time,stability time and farinograph quality index of waxy wheat were significantly lower than those of Shiluan 02-1. The softening of dough made from waxy wheat was significantly higher than that of Shiluan 02-1 and Yangmai 158. In the production of Chinese crispy stick,compared with common wheat,waxy wheat had significantly higher volume and crispness,lower hardness,larger cross-sectional area,which had obvious advantages in the production of baked food. Among waxy wheat varieties(lines),Yang 17G76,Tiannuo 158,Yang 14-282 and Yangnuo 1 performed better in dough rheological properties and Chinese crispy stick,which indicated that the cultivation of strong gluten waxy wheat was helpful to improve dough rheological properties and baked food quality,and thus provided theoretical basis for waxy wheat breeding and quality improvement.