小麦发芽对面粉质量与加工产品品质的影响

doi:10.3864/j.issn.0578-1752.2024.07.005

Abstract

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

LIANG WangZhuang, TANG YaNan, LIU JiaHui, GUO XiaoJiang, DONG HuiXue, QI PengFei, WANG JiRui. Effect of Flour and Cooking/Baking Qualities by Sprouted Wheat[J].Scientia Agricultura Sinica, 2024, 57(7): 1267-1280.

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References 41

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成品 Product	探头 Probe	压缩形变 Strain	压缩时间 Strain time (s)	测试前速度 Pre speed (mm·s^-1)	测试中速度 Test speed (mm·s^-1)	测试后速度 Past-speed (mm·s^-1)	触发力 Initial force (N)
面包Bread	TA/36	40%	5	3	1	1	5
海绵蛋糕Sponge cake		30%	2	1	1	1	5
馒头Steam bread		50%	2	3	1	1	5
饼干Cookie	TA/0.5	5 mm	/	3	1	3	10

品种 Cultivar	加工成品 production	芽麦占比 Proportions of sprouted wheat (%)	硬度 Hardness (N)	咀嚼性 Chewiness (N)	恢复系数 Resilience	粘附性Adhesiveness (N)	弹性 Springiness (N)
郑583 Zheng 583	面包 Bread	0	15.60a	6.73a	0.20a	8.29a	0.82a
		30	17.51b	7.17a	0.21a	8.98a	0.82a
		50	17.73b	5.61c	0.14b	7.79a	0.75b
		100	16.67ab	3.73d	0.14b	6.09b	0.66c
	海绵蛋糕 Sponge cake	0	8.47a	5.94a	0.43ab	7.13a	0.82a
		30	5.27bc	3.66b	0.43a	4.25bc	0.86a
		50	6.22c	4.24b	0.42ab	4.99b	0.85a
		100	4.89b	3.45b	0.41b	3.77c	0.83a
	馒头 Steam bread	0	47.88a	25.59a	0.27ab	31.30a	0.79a
		30	42.98ac	21.50ac	0.27ab	26.87b	0.80a
		50	38.47bc	18.31bc	0.23a	25.66b	0.76b
		100	35.61b	19.09bc	0.30b	25.62b	0.76b
科6 Ke 6	面包 Bread	0	16.05a	8.14a	0.26a	8.60a	0.92a
		30	16.45a	7.03b	0.22b	8.33a	0.85b
		50	16.85a	6.63b	0.17c	8.11a	0.81b
		100	21.23b	7.09b	0.14d	9.42b	0.71c
	海绵蛋糕 Sponge cake	0	8.38a	6.00a	0.45a	6.77a	0.89a
		30	7.19a	5.07ab	0.43ab	5.73ab	0.89a
		50	7.31a	5.00ab	0.41bc	5.74ab	0.87a
		100	6.94a	4.64b	0.41c	5.41b	0.85a
	馒头 Steam bread	0	52.16a	33.54a	0.33a	37.36a	0.85a
		30	51.71a	23.38b	0.25b	26.34b	0.78b
		50	38.17b	17.97bc	0.21cd	25.11b	0.75b
		100	27.56c	14.32c	0.21d	17.83c	0.72b

品种 Cultivar	芽麦占比 Proportions of sprouted wheat (%)	面积 Area (mm²)	厚度 Thickness (mm)	硬度 Hardness (N)	感官评分 Sensory score
郑583 Zheng 583	0	5628.88a	12.38a	58.49a	27.75a
	30	3974.05b	16.27b	15.47b	0.00b
	50	6641.20c	10.78c	98.63c	31.00a
	100	6985.63c	9.73d	117.37d	30.25a
科6 Ke 6	0	6888.33a	8.44a	136.67a	29.67a
	30	7210.50ab	8.42a	161.66b	29.83a
	50	7309.43b	8.29ab	149.77b	30.50a
	100	7404.23b	8.13b	237.66b	33.00a

品种 Cultivar	芽麦占比 Proportions of sprouted wheat (%)	蒸煮吸水率 Water absorption of cooking (%)	蒸煮损失率 Cooking loss (%)	感官评分 Sensory score
郑583 Zheng 583	0	85.91a	35.07a	58.40a
	30	84.19a	37.58a	50.40b
	50	76.52b	37.63a	36.00c
	100	54.52b	45.54b	26.20d
科6 Ke 6	0	100.42a	36.93a	43.40a
	30	90.99a	37.52a	44.60a
	50	89.75a	38.42a	47.80ab
	100	91.22a	40.51a	53.60b

品种 Cultivar	芽麦占比 proportions of sprouted wheat (%)	生饺子皮颜色 Color of row dumpling wrapper			饺子汤浑浊度 Turbidity of dumpling soup			感官评分 Sensory score
品种 Cultivar	芽麦占比 proportions of sprouted wheat (%)	L*	A*	B*	L*	A*	B*	感官评分 Sensory score
郑583 Zheng 583	0	56.86a	6.29a	21.24a	55.87a	-27.99a	10.69a	18.24a
	30	55.84b	6.85b	22.03b	55.91ab	-26.44b	10.09b	16.38a
	50	56.66a	6.61b	21.55ab	55.66b	-26.30b	10.05b	14.90a
	100	51.62c	7.30c	21.79b	55.68b	-25.49b	10.00b	9.40b
科6 Ke 6	0	59.17a	4.72a	16.64a	55.86a	-31.14a	10.31a	13.33a
	30	60.66a	3.70ab	15.66a	55.73a	-28.16b	9.82a	13.17a
	50	61.62b	3.28b	15.22b	55.61a	-27.78b	9.46a	12.17a
	100	61.74c	2.91c	14.84c	54.15a	-27.25b	9.48a	7.50b

Effect of Flour and Cooking/Baking Qualities by Sprouted Wheat

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