核农学报2013，Vol.27Issue(6)：792-799,8.
小麦蛋白淀粉品质指标与面包品质关系的研究
The Relationship between Protein Quality and Starch Pasting Parameters and Bread Baking Quality in Common Wheat
摘要
Abstract
Wheat varieties planted in large area in Huang-Huai wheat region in the past years and advanced wheat lines were selected as materials,the protein quality and starch pasting parameters of which were analyzed by NIR,Glutomatic,Farinograph,RVA,SE-HPLC and so on to determine the relationship between protein parameters and between the parameters and bread baking quality.The parameters of GMP,SDS sedimentation value,wet gluten index and degree of softening were significantly and positively correlated with most protein quality parameters at the 0.01 or 0.05 levels.The parameters of GMP quantity,SDS sedimentation value,wet gluten index,dry gluten quantity,flour protein quantity,glutenin quantity,development time,stability were significantly and positively correlated with bread baking quality parameters at the 0.01 level.The quantity of wet gluten was significantly and positively correlated with loaf volume and loaf score at the 0.01 and 0.05 levels respectively.Both quantity of glidian and degree of softening were significantly and negatively correlated with loaf volume and loaf score at the 0.01,0.05 levels respectively.Water absorption of dough was significantly and negatively correlated with pasting temperature,final viscosity and setback at the 0.01 level.The development time was significantly and positively correlated with peak viscosity and breakdown at the 0.05 level.GMP was significantly and negatively correlated with pasting temperature at the 0.05 level.The contribution of individual parameter could be ranked for loaf volume as wet gluten index ＞ degree of softening ＞ development time ＞ wet gluten quantity ＞ pasting temperature et al and for loaf score as glutenin quantity ＞ stability ＞ glidian quantity ＞ flour protein quantity ＞ water absorption of dough et al,respectively.There existed significant correlation among quality parameters of common wheat.Wet gluten index,degree of softening and glutenin quantity,stability were important indexes to evaluate bread baking quality.The parameters of GMP or SDS sedimentation value could be determined in the early generation and the parameters of Glutomatic and Farinograph could be determined in the medium and high generations.Great attention should be paid to the importance of wet gluten index and degree of softening at the quality detection.And it should be paid to the influence of starch qualities for the bread quality too.关键词
小麦/蛋白/淀粉/面包品质Key words
Wheat/Protein/Starch/Bread quality引用本文复制引用
王美芳,赵石磊,雷振生,吴政卿,晁岳恩,徐福新,杨攀,杨会民,刘加平..小麦蛋白淀粉品质指标与面包品质关系的研究[J].核农学报,2013,27(6):792-799,8.基金项目
转基因生物新品种培育重大专项(2009ZX08002-002B),国家"863"项目(2012AA101202-3),农业部"948"项目(2011G3),河南省现代农业产业技术体系首席专家专项资金(S2010-01),航天诱变育种技术利用与小麦品种和资源创新 （2009ZX08002-002B）
