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中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (36): 147-155.doi: 10.11924/j.issn.1000-6850.casb2023-0772

• 食品·营养·检测·安全 • 上一篇    下一篇

黑色小麦面团流变学特性及其配粉对馒头和面包品质的影响

杨丽娟(), 任星旭, 周思远, 李永珍, 马华平()   

  1. 新乡市农业科学院，河南新乡 453000
  • 收稿日期:2023-11-09 修回日期:2024-01-15 出版日期:2024-12-25 发布日期:2024-12-23
  • 通讯作者:
    马华平，女，1970年出生，河南辉县人，研究员，本科，学士，主要从事小麦新品种选育与示范工作。通信地址：453000 河南省新乡市红旗区新二街518号 新乡市农业科学院，Tel：0373-3670709，E-mail：。
  • 作者简介:

    杨丽娟，女，1983年出生，河南新郑人，副研究员，硕士，研究生，主要从事小麦新品种选育与示范工作。通信地址：453000 河南省新乡市红旗区新二街518号 新乡市农业科学院，Tel：0373-3670709，E-mail：。

  • 基金资助:
    河南省重点研发专项“优质强筋绿色高产高效小麦新品种选育与示范推广”(231111112900); 国家现代农业小麦产业技术体系“新乡综合试验站”(CARS-3-2-34)

Rheological Characteristics of Black Wheat Dough and Effects of Flour Blending on Quality of Steamed Bun and Bread

YANG Lijuan(), REN Xingxu, ZHOU Siyuan, LI Yongzhen, MA Huaping()   

  1. Xinxiang Academy of Agricultural Sciences, Xinxiang, Henan 453000
  • Received:2023-11-09 Revised:2024-01-15 Published:2024-12-25 Online:2024-12-23

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摘要：

为筛选品质优良的黑色小麦种质资源用于彩色小麦育种，对部分彩色小麦品系品质进行了分析和评价。以15个黑色小麦品系为材料在试验基地种植并制取面粉来测定面团流变学特性，依据GB50093—85测定面粉水分含量，利用电子粉质仪测定面团的吸水率、形成时间和稳定时间等粉质参数；进行彩色小麦配粉蒸煮和烘焙品质研究，分析不同比例下‘周黑麦1号’面粉与小麦精粉混粉对馒头和面包品质的影响。结果表明，参试品系吸水率在57.4%~67.2%，形成时间在2.7~7.8 min，稳定时间在2.3~10.8 min，弱化度在49~141 Fu，粉质质量指数为41~165。‘漯珍1号’、‘特色小麦1’和‘稷紫黑麦9号’等3个品系吸水率高于对照‘济麦44’。‘稷紫黑麦9号’形成时间、稳定时间、弱化度、粉质指数均优于其他品系。在制作复配粉馒头和面包时，‘周黑麦1号’与普通小麦面粉的最佳比例分别为40%和60%。研究发现，‘稷紫黑麦9号’可作为优质强筋小麦育种的重点材料，‘蜀紫麦1801’等5个黑色小麦品系稳定时间小于3 min，可作为弱筋彩色小麦育种的重点材料，其他参试品系建议做中筋小麦种质或品种使用。用‘周黑麦1号’与小麦精粉混粉制作的馒头和面包品质均低于普通面粉，最优配粉比例与前人研究不同。研究旨在为彩色小麦品质评价标准的拟定提供参考，以及彩色小麦的推广及相关食品的产业化开发提供技术支持。

关键词: 黑色小麦, 粉质参数, 混粉, 种质资源, 馒头品质, 面包品质, 彩色小麦育种, 面团的流变学特性

Abstract:

In order to screen the high-quality black wheat germplasm resources for color wheat breeding and guide the black wheat industrialization, 15 black wheat varieties were used as materials, and the farinograph parameters were measured by E-farinograph. At the same time, the effects of the ‘Zhouheimai1’ flour blending and ordinary wheat flour on the quality of steamed bun and bread were also analyzed. The results showed that the water absorption of the tested varieties was 57.4%-67.2%, the formation time was 2.7-7.8 min, the stability time was 2.3-10.8 min, the softness was 49-141 Fu, and the farinograph quality number (FQN) was 41-165. The water absorption of ‘Luozhen 1’, ‘Tesexiaomai 1’ and ‘Jiziheimai 9’ was higher than that of the control ‘Jimai 44’. The formation time, stability time and FQN of ‘Jiziheimai 9’ were higher than that of other varieties, which could be used as the key germplasm for strong gluten color wheat breeding. The stability time of 5 black wheat varieties, including ‘Shuzimai 1801’, was less than 3 min, which could be used as key germplasm for weak gluten color wheat breeding. The quality of steamed bun or bread was lower than that of ordinary wheat flour when it was blended with ‘Zhouheimai1’ flour. The optimal proportion of flour was different from previous studies. The purpose of this study is to provide reference for the formulation of color wheat quality evaluation standards, as well as to provide technical support for the promotion of color wheat and the industrialization development of related foods products.

Key words: black wheat, farinograph characteristics, mixed flour, germplasm resources, steamed bun quality, bread quality, color wheat breeding, rheological characteristics of dough