| 黑胚病对小麦品质的影响 |
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| 引用本文： | 常共宇,曾实,郝令军.黑胚病对小麦品质的影响[J].河南农业科学,2006(11):55-58. |
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| 作者姓名： | 常共宇 曾实 郝令军 |
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| 作者单位： | 1. 河南工业大学,河南,郑州,450001
2. 河南省谷物储贸有限公司,河南,郑州,450047 |
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| 基金项目： | 河南工业大学校科研和教改项目 |
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| 摘 要： | 对5个小麦品种有黑胚病症状籽粒和无黑胚病症状籽粒的样品分别进行品质分析。结果表明,黑胚病不影响籽粒粗蛋白、赖氨酸、粗淀粉、面粉湿面筋含量、吸水率和糊化温度,但使籽粒脂肪酸值和面团弱化度增大,面团形成时间、稳定时间、评价值、最大拉伸阻力、拉伸面积有所降低,50℃粘度值和最高粘度值减小。其中,受影响最大的是最高粘度值。
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| 关 键 词： | 小麦 黑胚病 营养品质 加工品质 |
| 文章编号： | 1004-3268(2006)11-0055-04 |
| 收稿时间： | 2006-07-20 |
| 修稿时间： | 2006年7月20日 |
Influence of Black Point on Wheat Grain Quality |
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| CHANG Gong-yu,ZENG Shi,HAO Ling-jun.Influence of Black Point on Wheat Grain Quality[J].Journal of Henan Agricultural Sciences,2006(11):55-58. |
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| Authors: | CHANG Gong-yu ZENG Shi HAO Ling-jun |
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| Institution: | 1. Henan University of Technology; Zhengzhou ,150052, China;2. Henan Grain Storage Transport and Trade Company Limited, Zhengzhou 450047 ,China |
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| Abstract: | Quality measurements were made on subsamples of black point-affected and black point-free grain from 5 wheat samples.For affected grain,grain crude protein,lysine content,total starch and wet gluten content,water absorption,gelatinization temperature were unaffected;fatty acid value and dough degree of softening were higher;development time,dough stability,farinograph quality number,maximum resistance and area below the curve were slightly lower.Peak and final viscosity were also lower and peak viscosity was affected mostly by black point. |
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| Keywords: | Wheat Black point Nutritive quality Processing quality |
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