美国软麦籽粒品质变化趋势及对我国弱筋小麦标准达标度分析

doi:10.3864/j.issn.0578-1752.2022.19.004

摘要/Abstract

摘要：

【目的】我国饼干消费量逐年增加,但制作饼干的原料软麦长期供应短缺,美国软麦品质稳定、加工性能优良,受到我国加工企业的欢迎,研究美国软红冬和软白麦籽粒品质多年变化特点及品质指标间相互关系,可为我国弱筋小麦籽粒品质研究提供参考。【方法】本文汇总了美国小麦协会1999—2019年间发布的软白麦和软红冬小麦品质相关性状数据,通过相关性分析、聚类分析方法探讨了软麦籽粒、面粉、面团及烘焙品质特点及品质性状间相互关系,并分析了美国软麦品质对我国现有弱筋小麦标准的适合度。【结果】从籽粒品质看,软红冬麦籽粒蛋白质含量（GPC,%）、硬度（H）、容重（TW,g·L^-1）和千粒重（TKW,g）均低于软白麦;指标年度间的变异系数表现为H>TKW>GPC>TW。从面粉品质看,两类软麦的湿面筋含量（WG,%）均在22%左右;4种溶剂保持力（SRC,%）中,软红冬麦的值高于或接近软白麦;软红冬麦的WG、沉降值以及4种SRC的变异系数均小于软白麦。从面团品质看,软红冬麦的面团形成时间、稳定时间（ST,min）、吹泡P值、L值、W值、拉伸参数均低于软白麦,两者吸水率（WA,%）均为52%左右。粉质参数、吹泡性能和拉伸参数变异系数均表现为软红冬麦小于软白麦。从我国弱筋小麦标准来看,软红冬麦的GPC、WG和ST对GB 17320-2013下的达标率为100%、100%和57.1%;软白麦达标率分别为90.5%、95.2%和38.1%。两类软麦的GPC、WG和ST对GB 17893-1999下的达标率均小于70%,达标率高低表现为GPC>WG>ST。软白麦各项品质指标的相关性分析表明,TKW与GPC、WG和蔗糖SRC呈显著负相关,H仅与WG呈显著负相关,GPC与WG、蔗糖和乳酸SRC呈显著正相关;蔗糖SRC与吹泡仪W显著正相关,乳酸SRC与延展度显著正相关;饼干直径与GPC、吹泡仪W和蔗糖SRC呈显著负相关,与TW呈显著正相关,炉涨率仅与蔗糖SRC显著负相关。软红冬麦的相关性分析表明,面粉蛋白质含量仅与WG和ST显著正相关;饼干直径仅与TW和吹泡仪W呈显著负相关。【结论】软红冬麦较软白麦籽粒质地更软,粒重更小,面团强度更弱;品质指标中TW、出粉率（FER,%）和WA年度间相对稳定。软红冬麦对中国弱筋小麦标准的达标度更高,中国弱筋小麦标准对GPC、WG和ST要求过于严格。软白麦品质指标间相关性较软红冬麦显著,两类软麦中GPC、蔗糖SRC和吹泡仪W与其他品质指标相关性显著,可用于弱筋小麦品质评价。软麦年度间GPC、WG、沉降值和吹泡仪L具有相似性,可归为一类。

关键词: 软白麦, 软红冬小麦, 品质性状, 相关性分析

Abstract:

【Objective】 The consumption of biscuits in China is increasing yearly, but soft wheat, the material for making biscuits, has been in shortage for a long time. American soft wheat is of stable quality and excellent processing performance, and is welcomed by Chinese processing enterprises. This study on the interannual dynamic change of grain quality and the relationship between quality indexes of American soft red winter and soft white wheat in multiple years could provide the reference for Chinese weak gluten wheat production. 【Method】 Based on the quality data of soft wheat published by American Wheat Association from 1999 to 2019, the correlation analysis and cluster analysis were used to analyze the relationship among wheat grain, flour, dough and baking quality, and the fitness of American soft wheat quality to the existing weak gluten wheat standard in China was also analyzed. 【Result】 For grain quality, the mean value of grain protein content (GPC, %), hardness (H), test weight (TW, g·L^-1) and 1000-grain weight (TKW, g) of soft red winter wheat was lower than that of soft white wheat. The annual variation of quality indexes showed: H>TKW>GPC>TW. For flour quality, the wet gluten content (WG, %) of two kinds of soft wheat were about 22%. Four kinds of solvent retention capacity (SRC, %) of soft red winter wheat were higher than or similar to soft white wheat, while the WG, sedimentation value and four kinds SRC of soft red winter wheat had lower variation coefficients. For dough quality, the development time, stability time (ST, min), alveograph P, L, W value and extensograph parameters of soft red winter wheat were lower than those of soft white wheat, and their water absorption (WA, %) was about 52%. The variation coefficients of farinograph, alveograph and extensograph parameters of soft red winter wheat were lower. According to Chinese weak gluten wheat standard GB 17320-2013, the reaching rate of GPC, WG and ST in soft red winter wheat were 100%, 100% and 57.1%, respectively. The reaching rates of GPC, WG and ST in soft white wheat were 90.5%, 95.2% and 38.1%, respectively. Under GB 17893-1999, GPC, WG and ST of two kinds of soft wheat were as follows: GPC

Key words: soft white wheat, soft red winter wheat, quality characteristics, correlation analysis

刘丰,蒋佳丽,周琴,蔡剑,王笑,黄梅,仲迎鑫,戴廷波,曹卫星,姜东. 美国软麦籽粒品质变化趋势及对我国弱筋小麦标准达标度分析[J]. 中国农业科学, 2022, 55(19): 3723-3737.

LIU Feng,JIANG JiaLi,ZHOU Qin,CAI Jian,WANG Xiao,HUANG Mei,ZHONG YingXin,DAI TingBo,CAO WeiXing,JIANG Dong. Analysis of American Soft Wheat Grain Quality and Its Suitability Evaluation According to Chinese Weak Gluten Wheat Standard[J]. Scientia Agricultura Sinica, 2022, 55(19): 3723-3737.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2022.19.004

https://www.chinaagrisci.com/CN/Y2022/V55/I19/3723

图/表 7

表1

表2

1999—2019年软麦品质性状变异情况"

项目 Category	指标 Index	软白麦 Soft white wheat (SW)				软红冬麦 Soft red winter wheat (SRW)
项目 Category	指标 Index	平均值 Avg.	最小值 Min.	最大值 Max.	变异系数 CV	平均值 Avg.	最小值 Min.	最大值 Max.	变异系数 CV
籽粒品质 Grain quality	容重TW ( g·L^-1)	794.90	775.00	811.00	1.32%	772.33	750.00	793.00	1.50%
	蛋白含量GPC (%)	11.58	10.50	12.70	5.70%	10.85	10.70	11.90	3.39%
	千粒重TKW (g)	34.98	30.80	38.40	5.85%	32.52	29.90	35.30	4.14%
	硬度H	32.17	21.80	38.00	11.80%	21.33	14.40	29.20	19.76%
	直径D (mm)	2.65	2.40	2.83	5.52%	2.41	1.72	2.68	9.78%
	降落数值GFN (s)	336	306	362	5.20%	326	265	364	7.39%
面粉品质 Flour quality	沉降值SV (cc)	17.10	12.90	21.40	13.09%	12.85	10.50	16.10	11.43%
	降落数值FFN (s)	352.19	328.00	397.00	5.30%	322.95	261.00	375.00	8.57%
	出粉率FER (%)	71.16	65.00	75.90	4.55%	69.70	67.20	73.40	2.58%
	蛋白含量FPC (%)	10.21	8.80	11.90	6.08%	9.68	8.70	10.40	4.64%
	湿面筋WG (%)	22.61	12.80	28.70	14.66%	22.09	20.50	24.10	5.08%
	黏度VT (BU)	520.71	393.00	629.00	12.55%	523.76	218.00	717.00	24.16%
	破损淀粉DS (%)	4.06	2.60	6.10	18.96%	4.49	3.30	5.50	12.57%
	水WSRC	54.30	47.00	60.00	5.45%	55.74	52.00	63.00	4.70%
	50%蔗糖SSRC	102.85	91.00	118.00	8.671%	108.70	99.00	129.00	6.26%
	5%乳酸LASRC	104.96	91.00	118.00	7.82%	111.57	99.00	130.00	5.69%
	5%碳酸钠SCSRC	80.63	70.00	93.00	7.22%	80.35	72.00	89.00	5.59%
面团品质 Dough quality	形成时间DT (min)	2.40	1.50	3.30	27.43%	1.30	1.10	1.50	9.93%
	稳定时间ST (min)	3.31	2.20	4.80	24.07%	2.74	1.70	3.40	17.46%
	吸水率WA (%)	52.47	49.80	55.80	3.26%	52.51	51.30	53.40	1.10%
	吹泡阻力P (mm)	40.14	30.00	52.00	12.85%	36.67	30.00	42.00	8.51%
	长度L (mm)	110.62	70.00	139.00	16.68%	93.62	70.00	128.00	13.21%
	吹泡面积W (10^-4·J)	104.67	83.00	125.00	14.89%	86.71	72.00	128.00	9.77%
	拉伸阻力R (BU)	212.85	152.00	296.00	27.45%	174.20	146.00	213.00	15.52%
	延展度 ET (cm)	17.09	14.10	21.30	11.41%	16.16	15.30	17.70	5.86%
	拉伸面积SA (cm²)	54.08	40.00	74.00	15.79%	48.80	43.00	59.00	13.07%
烘焙品质 Baking quality	饼干直径CD (cm)	8.50	8.00	9.20	3.90%	8.97	7.90	10.50	7.96%
烘焙品质 Baking quality	炉涨率CF	9.46	7.70	10.90	10.93%	9.38	8.80	9.90	4.36%

表2

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项目 Project		优质弱筋小麦 (GB/T17893-1999)^[17] High quality weak gluten wheat	小麦品种品质分类 (GBT 17320-2013) Quality classification of wheat varieties
籽粒 Grain	容重Test weight (g·L^-1)	≥750
	水分Water content (%)	≤12
	不完善粒 Unsound kernels (%)	≤6.0
	杂质Impurities (%)	≤1
	降落值Falling number (s)	≥300
	硬度指数Hardness index		<50
	粗蛋白质（干基） Crude protein content (dry) (%)	≤11.5	<12.5
小麦粉 Flour	湿面筋（14%水分基） Wet gluten content (14% water base) (%)	≤22	<26
	沉淀值（Zeleny法） Sedimentation value (Zeleny method) (mL)		<30
	吸水量 Water absorption (mL·(100g)^-1）		<56
	面团稳定时间 Stability time (min)	≤2.5	<3.0