关键词: 发芽小麦, 面粉质量, 烘焙品质, 蒸煮品质, 感官评分, 质构参数

Abstract: 【Objective】Continuous rainy weather during the wheat harvest season can cause wheat pre-harvest sprouting (PHS) and even germination, thus impacting wheat yield and quality. Evaluating the effect of flour made by blending different proportions of sprouted wheat with regular wheat on the baking/steaming quality of flour processing products can explore the possibility of using a slight degree of sprouted wheat to examine the possibility of reducing food waste. 【Method】In this study, blends of Zhengmai 583 (Zheng 583) and Kechengmai 6 (Ke 6) wheat with 30%, 50%, and 100% sprouted wheat were prepared, respectively. The degradation of wheat flour from blended wheat was evaluated by the falling number, sedimentation value, wet/dry gluten content, dough development time, and dough stability time. The baking/steaming characteristics of bread, dumpling wrapper, Chinese steamed bread (CSB), sponge cake, noodle, and cookie made from blended wheat were evaluated by sensory scores and quality parameters. 【Result】As the proportion of sprouted wheat increased (30%, 50%, and 100%), the dough development time of Zheng 583 flour first increased and then decreased, while the dough stability time gradually reduced. However, the changes in the two parameters of Ke 6 both showed a trend of first decreasing, then increasing, and finally decreasing. The falling number, sedimentation value, wet/dry gluten content, and farinogram parameters of mixed wheat decreased in both cultivars. The specific volume of Zheng 583 CSB increased and then decreased, while the particular volume of Ke 6 CSB gradually reduced. The exact volume of the Zheng 583 sponge cake gradually increased, while the specific volume of the Ke 6 sponge cake remained unchanged. The particular volume of the bread, area of the cookies, cooking loss of the noodles, and turbidity index (A*) of the dumpling soup changed the same trend in both cultivars. Compared to the control (without sprouted wheat), the specific volume of bread decreased by 11.33% and 17.44%, the cookies area increased by 24.10% and 7.49%, the noodles cooking loss increased by 22.99% and 9.69%, and the A* value of the dumpling soup increased by 8.93% and 13.32% in Z583 and Ke 6 of 100% SW, respectively. The bread, Chinese steamed bread, the dumpling wrapper of two cultivars, and the noodles of Zheng 583 showed significant deterioration in the 30% SW gradient. The sponge cake and cookie of the two cultivars showed significant deterioration in the 50% SW gradient. The noodles of Ke 6 showed significant deterioration in the 100% SW gradient. 【Conclusion】The baking/steaming quality of bread, dumpling wrappers, Chinese steamed bread, sponge cake, noodle, and the cookie was seriously affected by PHS. The influence of PHS is different in various wheat cultivars but has the same trend. When the degree of PHS is slight, it has little effect on the baking quality of cookies and sponge cakes.

Key words: sprouted wheat, flour quality, cooking quality, baking quality, sensory score, texture parameter