黑龙江农业科学Issue(5)：1-5,5.
穗发芽小麦面团流变学特性动态研究初探
Preliminary Study on Dynamic Change of Dough Rheological Properties of Pre-harvest Sprouting Wheat
摘要
Abstract
To study the effect of pre-harvest sprouting on dynamic changes of dough rheological properties,slight pre-harvest sprouting and normal wheat samples of Longmai 26 collected in production condition were employed to determine quality parameters including different proofing times Extensograph parameters（45,90,135 min）and different proofing times Alveograph parameters（28,45,90,135 min）.The results showed that,wheat pre-harvest sprout or not as well as degree of sprouting couldn＇t be determined by the value of quality parameters like flour protein content,dry and wet gluten,gluten index,sedimentation value,Farinogram parameters and Alveogram parameters,in case of slight sprout.Extensogram data showed the maximum resistance value of the pre-harvest sprouting grain of Longmai 26 was the highest at 90 min,and the dynamic trend was firstly going up and then going down.Compared to the normal Longmai 26,the maximum resistance values of sprouted wheat at each time points were obviously low.While the maximum resistance value of the no sprouting Longmai 26 gradually went high with the time and got the highest at 135 min,and the maximum resistance value of each stage was obviously higher than the pre-harvest sprouting Longmai 26.Therefore,when falling number determining facilities was not available,wheat pre-harvest sprouting and degree could be predicted by obviously decreased Extensogram parameters and their dynamic trends.Alveogram and Extensogram parameters meant difference significantly.P value and W value of Longmai 26 in Alveogram,no matter sprouting or not,were all gradually reduced with the time.At 28 min,the Alveogram data of the pre-harvest sprouting Longmai 26 was better than that of no sprouting,but at 90 and 135 min,the situation was just the reverse.The reason was that the dough quality of sprouted Longmai 26 decreased greatly with the increase of proofing times.The experimental data showed that each quality index from various equipments had special meanings and couldn＇t be replaced each other.关键词
小麦/品质/面团流变学特性/动态分析/穗发芽Key words
wheat/quality/dough rheological characters/dynamic analysis/pre-harvest sprouting分类
农业科技引用本文复制引用
丁琦,张延滨,李集临,张欣欣,赵海滨,宋庆杰,张春利..穗发芽小麦面团流变学特性动态研究初探[J].黑龙江农业科学,2012,(5):1-5,5.基金项目
黑龙江省科学技术计划资助项目 （）
