《谷物品质与食品加工-小麦籽粒品质与食品加工》

《谷物品质与食品加工-小麦籽粒品质与食品加工》是作者及所领导的学者群体以陕西关中及黄淮冬麦区的小麦品种为材料，根据自己近十年来所进行的科学研究实践，对我国小麦磨粉品质、蛋白质及淀粉特性与加工品质、小麦籽粒品质与啤酒酿造、营养强化与小麦食品加工等问题，进行了系统和全面的总结。本书包括五个章节：第一章，小麦的磨粉品质；第二章，小麦谷蛋白溶涨指数与食品加工品质；第三章，小麦籽粒淀粉性质的研究；第四章，小麦籽粒品质与小麦啤酒质量关系的研究；第五章，苜蓿营养强化面粉加工特性研究。     

小麦高分子麦谷蛋白亚基的研究动态

本文从基因定位、等位变异、形成时期、遗传表现及其与面包烘烤品质的关系等方面对小麦高分子量麦谷蛋白亚基作了综述,为我国小麦品质改良提供科学依据。     

《谷物品质与食品加工-小麦籽粒品质与食品加工》

《谷物品质与食品加工-小麦籽粒品质与食品加工》是作者及所领导的学者群体以陕西关中及黄淮冬麦区的小麦品种为材料，根据自己近十年来所进行的科学研究实践，对我国小麦磨粉品质、蛋白质及淀粉特性与加工品质、小麦籽粒品质与啤酒酿造、营养强化与小麦食品加工等问题，进行了系统和全面的总结。本书包括五个章节：第一章，小麦的磨粉品质，第二章，小麦谷蛋白溶涨指数与食品加工品质；第三章，小麦籽粒淀粉性质的研究}第四章，     

苏联硬粒小麦品质性状的研究概况

综述了苏联自1962年以来硬粒小麦品质性状的测定结果及性状间的相互关系;籽粒性状与加工品质的关系;年度间气候条件对籽粒工艺学特性之影响,以及普通小麦与硬粒小麦面粉按比例混合制作面包改善烘烤品质之效果。     

小麦高分子量麦谷蛋白亚基近等基因系及其应用研究进展

介绍了影响小麦烘烤品质的遗传因素和环境因素,根据影响小麦烘烤品质的种因素对小麦高分子量麦谷蛋白亚基与小麦烘烤品质的各种相关性研究方法进行了分析,介绍了小麦高分子量麦谷蛋白亚基近等基因系在小麦烘烤品质研究中的作用。     

加拿大优质小麦品质育种与生产概况

本文较详细地介绍了加拿大优质小麦的生产与品质现状、育种理论与育种成果、专用品种类型与品质标准、分类与分级系统 ,以及如何科学合理地进行质量控制、检测程序及价格调节机制。我国小麦产量和消费居世界首位 ,馒头、面条是我国的传统食品 ,面包、点心等食品量的需求也有较大的增长。本文着重分析了适于加工馒头 (蛋白质中等、面筋中强、延伸性好 )、面包 (蛋白质高、面筋强 )的硬质型小麦品种和宜作糕点 (低蛋白、弱面筋 )的软质型小麦品种的蛋白质品质、粉质参数、拉伸参数与食品品质的关系 ,以期为我国专用小麦引种与品质育种以及对面食加工部门优质原料的选择提供理论与技术依据     

小麦高分子量麦谷蛋白亚基近等基因系及其应用研究进展

介绍了影响小麦烘烤品质 的遗传因素和环境因素;根据影响小麦烘烤品 质的各种因素对 小麦胚乳 高分子量麦谷蛋白 亚基与小麦烘烤 品质的各种相关性 研究方法 进行了分 析;介绍了 小麦高分 子量麦谷蛋白亚基近等基因系在小麦 烘烤品质研究中的作用。     

小麦的品质育种研究动态

随着人们生活水平的提高,改良小麦品质势在必行。小麦品质是一个综合概念,它包括加工品质和营养品质:加工品质又可分为制粉品质和食品加工品质;营养品质除指蛋白质含量外,还要求各种氨基酸成份的平衡。小麦的用途不同,对品质的要求也不同。我国小麦蛋白质含量已接近国际平均水平,平均含量为12.76％,变幅为8.07-20.42％;赖氨酸平均含量为0.40％,变幅为0.28-0.55％。但面筋强度不符合烘烤面包的要求。如果我国小麦蛋白质含量从现有水平提高2-3％,(以1981年小麦总产量计     

小麦品种选育早期品质选择指标的评价

对２３个小麦品种资源材料的品质分析结果表明,小麦育种早期品质选择指标,包括角质率、千粒重、硬度、籽粒形状和饱满度等籽粒品质性状、蛋白质含量、面筋含量、面筋质量指数及沉淀值等蛋白质品质性状、它们与高代品系品质的评价指标（容重、出粉率和粉质图评价值）有很密切的相关性。多数籽粒品质性状测定方法简单、实用;蛋白质品质性状能更确切地反映蛋白质的数量和质量特征,它们与食品加工品质和加工产品的类型关系密切。这些都可作为小麦育种中蛋白质品质改良的早期选择指标。     

小麦籽粒淀粉合成、淀粉特性及其调控研究进展

淀粉是小麦籽粒中的主要成份,与中国传统食品(如面条、馒头等)的加工品质关系极为密切。目前淀粉品质的研究相对薄弱。本文综述了小麦淀粉合成关键酶、灌浆期间淀粉合成酶的变化与调控、灌浆期间淀粉的积累动态、淀粉特性及其农艺调控措施、淀粉特性与面食加工品质的关系等,以促进对小麦淀粉品质的了解和深入研究,为相关领域研究人员提供有益的参考信息。     

面包烘焙品质与小麦品质性状的相关性

为了了解适宜的面包小麦的品质指标范围，对58个小麦品种(系)的面包烘焙品质与小麦品质性状的相关性进行了分析与研究，将58个品种(系)的面包总评分分为三个梯度与小麦品质性状进行比较，结果表明，面包总评分和面包体积与蛋白质含量、湿面筋含量、沉淀值、吸水率、延伸性呈显著正相关，与抗延阻力相关不显著；面包芯平滑度与蛋白质含量、湿面筋含量、沉淀值、形成时间呈显著正相关；纹理结构与蛋白质含量、湿面筋含量、沉淀值、延伸性呈显著正相关；面包弹柔性与蛋白质含量呈显著正相关；与其它指标相关性不显著．     

国内强筋小麦品种及配麦的面包加工性能研究

为通过合理配麦提升国内优质强筋小麦的面包加工性能,对11种主栽强筋小麦品种进行理化、面团流变学检测及烘焙评价,筛选出综合品质较优、特点不同且互补的三个品种,分析其不同比例配麦对面粉理化特性和面包品质的影响。结果表明,新麦26和师栾02-1具有良好的面包烘焙品质;配麦可有效均衡小麦品质特性,提高烘焙品质。新麦26、师栾02-1和西农979搭配后,3种配麦样品的形成时间、稳定时间均高于单个品种和对照,面包感官评分均显著高于西农979;配麦3的面包感官评分显著高于师栾02-1。由此可见,国内不同品种的优质强筋小麦合理搭配,可有效弥补单个品种的品质缺陷,提升其面包加工性能、适用性和综合效益,满足市场对面包专用粉的需求。     

Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality

Wheat is an important source of energy and protein for humans all over the world and is mainly consumed in form of baked goods, for which a high baking quality is required. The main parameter for bread-making quality predictions of wheat flours is the grain protein concentration (GPC). Therefore, the GPC determines the value of the harvested wheat. Unfortunately, the GPC appears to be no longer an appropriate parameter for baking quality evaluation, given that, especially for high protein varieties, the correlation between GPC and bread volume is poor. A late N application is commonly used to increase GPC and enhance the bread-making quality of wheat flours. To minimise the environmental problems involved in the late use of N fertilisers, it is important to know how much N is necessary to achieve the desired effects. Therefore, in this study, the effects of two different doses of late N application on the GPC, as well as storage protein composition and bread volume were tested in two wheat varieties from different quality groups under field conditions in Germany. The findings of this experiment demonstrate that a low late N application appears to be sufficient to achieve a good baking quality of wheat flours. These results confirm the presumption that GPC is not a suitable parameter for bread-making quality predictions. As the relationships between the single storage protein fractions and bread volume were poor, it can be concluded that only the combined alterations within all gluten protein fractions explain the rise in bread volume.     

不同硬度小麦品质差异的分析

为了解不同硬度级别小麦的品质差异,并为新国标<小麦硬度测定硬度指数法>在中国小麦硬度测定中的推广和应用提供参考依据.选取硬质小麦、中硬小麦和软质小麦各6个品种,分别对其品质性状进行测试.结果表明,小麦耔粒硬度与沉淀值、湿面筋含量、破损淀粉含量、面包评分等小麦品质特性和加工特性达极显著相关关系.容重、出粉率和破损淀粉含量随着硬度指数值的升高逐渐增加,但其差异仅在软质小麦与硬质小麦之间达显著水平.硬质小麦与中硬小麦之间未达显著水平.随着硬度指数的升高,面粉蛋白质含量逐渐升高,粗淀粉含量逐渐降低,且在不同硬度小麦级别之间都迭显著水平;直链淀粉占样品的比重逐渐降低,支链淀粉含量升高;面包、面条的加工品质逐步得到了改善,其中面包品质的改善较面条品质更为显著.     

New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

New strategies for a reliable assessment of baking quality of wheat are required since the protein content is a widely discussed indicator in this respect. In this study, the indicator value of the protein content for baking quality was evaluated using almost 600 wheat samples representing different quality and varieties. NIRS calibrations were developed to estimate bread volume at different levels of processing. Bread volume increased with increasing protein content in a wide curvilinear relationship with an R² of 0.59. At protein contents above 12% representing the relevant range for trading, the R² dropped to 0.15. Different wheat varieties showed differential responses (i.e. linear and non-linear) in bread volume to increasing protein content. The performance of NIRS calibrations for bread volume were best at the processing level of dough (R² 0.81) and good at the level of whole grains (R² 0.70). Hence, the protein content is not a reliable indicator for baking quality on its own. Bread volume was predicted better by NIRS calibrations than by protein content. A strategy is presented paying attention to the variety specific interplay between baking quality and protein content with implications for the variety registration system, trading, breeding and nitrogen fertilisation.     

Wheat Cultivar Susceptibility to Grain Damage by the New Zealand Wheat Bug,Nysius huttoni,and Cultivar Susceptibility to the Effects of Bug Proteinase on Baking Quality

Immature wheat grain in New Zealand is attacked sporadically by the native insect (bug),Nysius huttoni.This ‘bug-damaged wheat’ contains a bug salivary proteinase, and bread made from this wheat has a characteristically poor loaf volume and texture. Historical baking data suggest variations in wheat cultivar susceptibility to bug damage. This suggestion was tested in two trials (1992/1993 and 1993/1994) on immature wheat using nine or seven New Zealand cultivars and breeding lines enclosed together in nylon mesh cages with and withoutN. huttoni.Visible damage, bug-proteinase levels, electrophoretic protein patterns, and baking properties of the grain were analysed. Both trials showed that susceptibility to bug damage was significantly different amongst cultivars and breeding lines. The ranking of cultivar susceptibility was the same for the two trials, except for cv. Arawa, which was one of the most susceptible cultivars in the first trial, but one of the least susceptible in the second trial. Cultivars Domino and Oroua consistently showed less susceptibility to bug attack. The breeding line WW378 and the cultivar Otane were the most susceptible to bug attack. The high quality bread wheats (Otane, Oroua, Domino and Batten) were less susceptible to the effects of bug proteinase in baking than the poor baking quality wheats (Karamu, WW378, ASPS9927 and ASPS9928). Batten was significantly less susceptible than any other cultivar in test baking. There was no relationship between bug-damage susceptibility and grain characters such as colour, hardness and texture, or head characters such as shape, awns and waxiness.     

面筋蛋白对小麦粉理化性质及面包烘焙品质的影响

为明确不同类型小麦的面粉改良方案,为我国优质面包专用粉的生产提供理论与技术支持,以三个筋力不同的小麦品种宁麦13、扬麦16和郑麦9023为材料,通过洗面筋法提取各供试材料的湿面筋,将其冷冻干燥后按照7%、8%、9%、10%、11%的添加比例与各自面粉进行配比,对配粉的面包烘焙品质、面粉理化性质和面团流变学特性进行了测定分析。结果发现,随着面筋蛋白添加量的提高,配粉的蛋白质、湿面筋、谷蛋白大聚体(GMP)含量和沉降值逐步上升;粘度参数和面团弱化度有所下降;糊化温度和糊化时间呈上升趋势。在同一添加量下,强筋小麦的烘焙品质和面粉理化性质始终优于中筋小麦和弱筋小麦。随着面筋蛋白添加量的提高,面包体积、弹性、回复性、内聚力增大,而硬度、咀嚼性减小,感官品质得到改善。面筋蛋白添加量超过一定范围(宁麦13、扬麦16添加9%,郑麦9023添加8%),面包品质改良效果变缓,且色泽不断加深。综上所述,适量添加面筋蛋白可改变面粉的理化性质,提高其面包烘焙品质;配粉的蛋白质含量为18%左右是最经济的面包烘焙品质改良方案。     

Rheological properties and baking quality of wheat varieties from various geographical regions

Eight wheat varieties, originating from various geographical regions were examined for their rheological properties during large uniaxial and biaxial extensions and for their baking quality. Extensibility during uniaxial extension as well as biaxial extensional viscosity proved to be significant properties in predicting loaf volume. Multiple regression analysis indicated uniaxial extensibility and biaxial extensional viscosity as best predictors for loaf volume. The varieties with the highest strain hardening index were those of high loaf volume and also fine and soft crumb, whereas varieties of low strain hardening index were of poor baking quality. However, baking behaviour was not completely explained by considering only the strain hardening index. Crumb fineness was also investigated and it was taken into consideration when evaluating the varieties for their baking quality. 3D scatter plots of loaf volume, cell volume, and number of cells in the slice, divided the wheat samples in groups depending on their baking quality and common rheological characteristics were observed for these groups. The samples were also examined for their proofing capacity. Maximum dough height from the rheofermentometer correlated with loaf volume and was affected by rheological properties of the samples.     

春小麦品种高分子量谷蛋白亚基与品质的关系

选用甘肃省河西地区种植的57个春小麦品种。在已经分析HMW—GS组成的基础上。测定了这些品种的理化特性和面团流变学特性。对这些品种的HMW—GS和品质性状的变异情况、HMW—GS与品质性状之间的关系、具有不同HMW—GS的品种间品质的差异和同-HMW—GS品种间的品质差异进行了研究。结果表明,Glu-Ⅰ位点的亚基总评分与面筋指数、沉淀值、面团变形功、面团形成时间及稳定时间呈显著或极显著正相关;HMW—GS数目的多少与其品质优劣有关,亚基数目越多,面粉筋力越好;采用不同品质指标评价小麦HMW—GS对品质的贡献,结果表明以变形功的评价排序的意义更明确。     

手工拉面评分指标与面团吹泡特性的关系

手工拉面是一种特殊的面条加工形式。为了对面条品质进行准确评价,选用目前正在甘肃河西大面积推广种植的9个小麦品种及21个新近育成的品系,测定其最大张力、延展性、变形功等吹泡特性,以及手工拉面各项评分指标,并通过相关分析、通径分析及多元线性回归分析,对拉面面条各项评分指标与面团吹泡特性间的关系进行了研究。结果表明,3个面团吹泡特性中,面团最大张力对拉面评分指标的作用最小,而面团变形功对拉面评分指标有重要作用,面团延展性主要通过面团变形功间接影响拉面品质。因此,在选择拉面专用粉时主要针对面团延展性和变形功进行选择,尤其是后者。所得8个回归方程的可靠程度较高,模型合理,实用性强,可直接预测拉面各评分指标及总评分,依据面团吹泡特性对拉面品质进行有效评价。