南阳彩色小麦面团拉伸性能测定及粉质评价研究初报

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 32-35.

南阳彩色小麦面团拉伸性能测定及粉质评价研究初报

高向阳, 王翠, 冉慧慧, 张晓歌, 秦学磊

河南农业大学食品科学学院；河南省职业病防治研究所

出版日期:2006-10-15 发布日期:2011-11-16

Determination of Nanyang Color Wheat Paste’s Tensility and Evaluation of the Powder Quality

GAO Xiang-Yang, WANG Cui, RAN Hui-Hui, Zhang-Xiao-Ge, Qin-Xue-Lei

1.College of Food Science, Henan Agricultural University, Zhengzhou 450002, China; 2.Henan Institute of Occupational Diseases, Zhengzhou 450052, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 了解南阳彩色小麦系列新品种面粉的面团拉伸性能、吸水量和面团糅合性能并进行粉质评价,为该小麦新品种的品种改良、种植结构调整、加工和开发利用提供科学依据,用南阳灰麦、蓝麦和硬质紫麦为材料,与高优503等小麦品种进行对照,用国家颁布的标准方法对上述小麦品种湿面筋、粉质、面团拉伸性能等指标进行了测定。实验结果表明,面团形成时间为3.3～5.7min,面团稳定时间为2.0～6.2min,拉伸面积仅有51、57cm2(灰麦为147cm2除外),均明显低于高筋小麦的要求。因此,限制了南阳彩色小麦系列新品种在食品加工上的某些应用。但综合其营养价值和保健功能,该新品种在我国传统蒸煮类食品加工和功能食品应用上仍有很大的开发前景。

关键词: 南阳彩色小麦, 湿面筋, 面团拉伸性能, 粉质评价, 加工应用

Abstract: This article provides a scientific evidence for improving the varieties, adjusting the planting structure and their exploitation and use. The experiment determined the wet gluten, tensility of the paste, the content of absorbing water, and evaluated the powder quality by the national standard method, using Nanyang grey wheat, blue wheat and violet durum as the material. The results showed the forming time of the paste is 3.3～5.7min, the stabilization time is 2.0～6.2min, the tensility area is only 51, 57cm2 (except that of the grey wheat is 147cm2). These data are lower than common wheat. So, some use of Nanyang color wheat in the process of the foodstuff is limited. But, the exploitation future of the new varieties is extensive in the process of our traditional steamed food, cooked food, and the functional food.

Key words: Nanyang color wheat, wet gluten, tensility of paste, evaluation of the powder quality, processing and application

高向阳, 王翠, 冉慧慧, 张晓歌, 秦学磊. 南阳彩色小麦面团拉伸性能测定及粉质评价研究初报[J]. 食品科学, 2006, 27(10): 32-35.

GAO Xiang-Yang, WANG Cui, RAN Hui-Hui, Zhang-Xiao-Ge, Qin-Xue-Lei. Determination of Nanyang Color Wheat Paste’s Tensility and Evaluation of the Powder Quality[J]. FOOD SCIENCE, 2006, 27(10): 32-35.

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