小麦面团粘性定量评价方法的建立

为建立可量化的面团粘性评价方法,提高面团粘性鉴定的准确性和科学性,利用改良的方法对96个河南省区域试验参试小麦进行粘性测定,以面团粘性感官鉴定结果为依据评价改良法量值鉴定结果,并对其与小麦主要品质性状的相关性进行了分析。结果表明,改良方法可以准确定量小麦面团粘性值并对其进行分类。不同粘性等级面团间的‘能量’和‘延伸性’存在极显著差异,‘最大拉伸阻力’在等级间存在显著差异;不同粘性等级的面团在改良拉伸仪上呈现不同的图谱;改良方法鉴定的面团粘性结果与面团感官鉴定结果一致,其中‘能量’和‘延伸性’与面团粘性感官鉴定等级呈极显著正相关,相关系数分别达到0.9600和0.9612;面团粘性与蛋白质含量、容重、湿面筋含量、降落数值和吸水量相关性不显著,与沉淀指数、稳定时间、能量、拉伸阻力、延伸性和最大拉伸阻力呈极显著负相关,与弱化度呈极显著正相关。因此,利用改良方法对小麦面团粘性进行量值鉴定是可行的;面团粘性主要取决于蛋白质质量。

Establishment of Quantitative Identification and Evaluation Method of Dough Stickiness

For establishing the quantification method of dough stickiness,96 wheat samples from Henan regional test were used as research materials,and the dough stickiness evaluation by extensograph parameters was established by referring to sensory evaluation method,and the correlation between dough stickiness and main quality traits were analyzed.Results indicated that different sticky grades for’energy’and’extensibility’showed significant difference(P<0.01);there,are significant difference in maximum resistance’,and dough with different sticky grades showed different extensograph curves clearly on the modified extensograph.Dough stickiness identified by modified extensograph test are consistent with those of dough sensory identification,where’energy’and’extensibility’are positively correlated with sensory identification grades,and the correlation coefficients are 0.9600 and 0.9612,respectively.There is no significant correlation between dough stickiness and protein content,test weight,wet gluten content,falling number and water absorption,but a significant negative correlation between dough stickiness and sedimentation index,stability,energy,resistance,extensibility and maximum resistance,and a significant positive correlation between dough stickiness and the degree of softening.Therefore,The modified extensometer can be used to quantitatively analyze dough stickiness,and dough stickiness is mainly related to the quality of gluten.