【摘要】 为了进一步了解小麦的后熟过程,确定最佳检测时间,使品质检测数据相对稳定,科学、准确地评价小麦品种的品质类型,对小麦和面粉不同的储藏时间及品质指标变化规律进行分析的结果表明,面粉和小麦在储藏过程中品质指标的变化规律是一致的。蛋白质和湿面筋的数量变化不大,沉淀值和延伸性的变化相对较大。小麦制粉后放置2d与15d的品质指标变化不显著。籽粒储藏2个月和5个月时,三种面筋强度类型品种的蛋白质、湿面筋含量和面团吸水率变异幅度较小。随着储藏时间的延长,面团流变学特性发生改变,强筋类品种面团的拉伸阻力增大,延伸性缩短。中筋和弱筋类品种随着储藏时间的延长,沉淀值下降,面团的拉伸阻力减小,延伸性增加,面筋强度减弱。中筋类品种的不同储藏时间品质变化相对较大。更多还原

【Abstract】 The process of wheat after-ripening and the suitable time of analysis were studied to evaluate the (quality) type of wheat varieties with stable, scientific examination data. The change rule of (quality) parameters in wheat and wheat flour during storage period were studied. The result indicated that the rule of changes of (quality) parameters during strong between wheat and flour were similar. That quantity of protein and wet gluten (varied) smaller, sedimentation value and extensibility (varied) bigger. Changes of wheat flour (quality) parameters (varied) smaller during the storage period of two days and fifteen days after milled. Wheat were stored in two and five months after harvest, the range of variation of protein content, wet gluten content, absorption ratio were rather small. The rheological properties of doughs changed during storage, the resistance of wheat (varieties) of strong gluten (increased), the extensibility declined and the intensity of gluten (increased). To the wheat (varieties) of medium and weak gluten, the sedimentation value decreased, the resistance declined, the extensibility (increased) and the intensity of gluten decreased during storage, respectively. The (quality) of wheat (varieties) of medium gluten varied greater than others during storage.更多还原