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

Abstract

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

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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Figures/Tables 7

Table 1

Table 2

Variation of soft wheat quality traits from 1999 to 2019"

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%

Table 2

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

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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

Analysis of American Soft Wheat Grain Quality and Its Suitability Evaluation According to Chinese Weak Gluten Wheat Standard

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