粮油食品科技Issue(4)：55-58,4.
生芽对小麦食品加工品质的影响
Effect of sprouting on processing quality of wheat flour products
摘要
Abstract
Sprouting will degrade the harvested wheat caused by higher unsounded kernels as well as de-fect the end -use quality of wheat.The effects of sprouting wheat in different sprouting stages on process-ing quality of steamed bread and noodle were studied.The sprouting wheat were divided into two classes, shooting wheat and germinating wheat,according to whether the plumule or radicle was visible or not.The result showed that germinating wheat and shooting wheat had different influence on the quality of wheat flour and its products.Germination in a certain degree benefited the milling quality.Sprouting had a little effect on gluten quality but relatively high effect on starch quality,for specific performance,falling number value and RVA viscosity values decreased significantly along with the sprouting rate increased.The steamed bread quality was affected significantly by obviously sprouting wheat,while a little on noodle quality.Ger-minating wheat had a little effect on either steamed bread or noodle quality.Falling number of wheat seeds might be a good factor to measure the effect of sprouting on the quality of steaming and boiling food,with-out obvious impact until the falling number lower than 131 s for noodles and 175 s for steamed bread.关键词
小麦/生芽/萌动/发芽/品质Key words
wheat/sprouting/germinating/shooting/quality分类
农业科技引用本文复制引用
孙辉,段晓亮,常柳,陈瑶,方秀利..生芽对小麦食品加工品质的影响[J].粮油食品科技,2015,(4):55-58,4.基金项目
2013年粮食行业公益性研究专项“商品粮品质资源与加工用途数据库研究” （）
