小麦品种品质与挤压膨化产品理化特性的关系

doi:10.3864/j.issn.0578-1752.2013.20.017

摘要/Abstract

摘要： 【目的】分析不同品种小麦品质与挤压膨化产品理化特性之间的关系，探讨适合生产挤压膨化食品的小麦品质特性。【方法】16个小麦品种经实验型双螺杆挤压机在相同参数条件下挤压得到膨化型小麦粉产品，分析小麦品种品质、挤压膨化产品理化特性以及二者之间的相关关系。【结果】不同品种小麦的品质特性和相应挤压膨化产品的理化特性之间均有较大差异；挤压膨化产品的色差与千粒重、面粉白度、弱化度，吸水性指数与籽粒蛋白质含量、沉淀值、湿面筋含量、形成时间，水溶性指数与籽粒蛋白质含量、湿面筋含量、面筋指数、拉伸长度，糊化度与籽粒蛋白质含量、沉淀值、湿面筋含量之间均存在显著负相关关系；色差与籽粒硬度、降落数值，吸水性指数与容重，水溶性指数与面筋指数、5cm拉伸阻力，产品硬度与籽粒硬度、面粉白度均存在显著正相关关系；所选的16个小麦品种中，泰农18、济麦22、青丰1号、青农2号、烟农23和鲁麦21更适合制作挤压膨化食品。【结论】小麦品质指标中千粒重、容重、籽粒硬度、面粉白度、籽粒蛋白质含量、沉淀值、湿面筋含量、面筋指数、降落数值、形成时间、弱化度、拉伸长度和5 cm拉伸阻力对挤压膨化产品的理化特性均有显著影响，具有高千粒重、容重、面筋指数、弱化度、5 cm拉伸阻力和低籽粒硬度、面粉白度、籽粒蛋白质含量、沉淀值、湿面筋含量、降落数值、形成时间和拉伸长度的小麦品种或原料较适合生产挤压膨化食品。

关键词: 小麦 , 品质特性 , 挤压膨化 , 加工适用性

Abstract: 【Objective】The relationship between the wheat quality of different varieties and physicochemical properties of corresponding extruded expansion product were investigated to explore which quality properties of wheat is suitable for producing extruded expansion food. 【Method】Wheat expansion products were extruded using lab-scale twin screw extruder from 16 varieties under unified process parameters condition, the quality properties of wheat, the physicochemical properties of expansion extrudate and the relationship between both were analyzed. 【Result】 There were obvious differences in quality properties of wheat and physicochemical properties of corresponding extruded expansion products. There were significant negative relationships between color difference and thousand-kernel weight, flour whiteness, weaken extent, water absorption index and kernel protein content, sedimentation value, wet gluten content, forming time, water solubility index and kernel protein content, wet gluten content, gluten index, stretching length, degree of gelatinization and kernel protein content, sedimentation value, wet gluten content. There were significant positive relationships between color difference and kernel hardness, falling number, water absorption index and volume weight, water solubility index and gluten index, tensile resistance at 5cm, product hardness and kernel hardness, flour whiteness. In the selected 16 wheat varieties, Tainong 18, Jimai 22, Qingfeng 1, Qingnong 2, Yannong 23 and Lumai 21 were more suitable for making extrusion expansion products.【Conclusion】The thousand kernel weight, volume weight, kernel hardness, flour whiteness, kernel protein content, sedimentation value, wet gluten content, gluten index, falling value, forming time, weaken extent, stretching length and tensile resistance at 5 cm all have significant effects on physicochemical properties of extruded expansion product. The wheat varieties or raw materials, with high value in thousand kernel weight, volume weight, gluten index, weaken extent and tensile resistance at 5 cm, low value in kernel hardness, flour whiteness, kernel protein content, sedimentation value, wet gluten content, falling value, forming time and stretching length, were more suitable for producing expansion products.

Key words: wheat , quality properties , extruded expansion , processing applicability

陈锋亮, 陈相艳, 王宪昌, 尹婧, 赵晓燕. 小麦品种品质与挤压膨化产品理化特性的关系[J]. 中国农业科学, 2013, 46(20): 4336-4343.

CHEN Feng-Liang, CHEN Xiang-Yan, WANG Xian-Chang, YIN Jing, ZHAO Xiao-Yan. Relationship Between Wheat Quality and Physicochemical Properties of Extruded Expansion Product[J]. Scientia Agricultura Sinica, 2013, 46(20): 4336-4343.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2013.20.017

https://www.chinaagrisci.com/CN/Y2013/V46/I20/4336

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