【作者】 罗勤贵；

【导师】 魏益民； 张国权；

【作者基本信息】 西北农林科技大学 ， 食品科学， 2008， 硕士

【摘要】 本研究以11个弱筋小麦品种(品系)为材料,系统分析了其籽粒物理品质、磨粉品质、蛋白质品质、流变学特性、淀粉品质及溶剂保持能力(Solvent retentioncapacity,SRC)等品质性状;根据中华人民共和国行业标准酥性饼干用小麦粉(SB/T10141-93)的规定中酥性饼干的制作方法制作酥性饼干,对饼干的吸水率、直径、高度、硬度、脆性和韧性等进行分析评价,研究了弱筋小麦品质与饼干品质性状间的关系;并以中筋小麦粉为原料,通过添加不同种类和含量的淀粉,研究探讨了淀粉改良酥性饼干粉品质的可行性。试验结果表明:(1)参试的11种小麦品种中郑麦2441、豫麦50、扬麦13号、郑麦004、太空5号、普冰143均因湿面筋含量大于26%而未达到普通级酥性饼干用小麦粉要求,宁麦13达到普通级酥性饼干用小麦粉要求,扬麦15号、扬麦9号、宁麦9号、绵阳30号达到精制级酥性饼干用小麦粉要求。(2)饼干直径与拉伸能量呈极显著负相关,与评价值呈显著负相关;饼干吸水率与千粒重呈显著负相关;饼干脆性与千粒重呈极显著负相关,与灰分呈显著正相关;饼干吸水率与直链淀粉呈显著负相关,与支链淀粉呈显著正相关。在饼干制作过程中,可以用小麦籽粒的千粒重、灰分含量、评价值、拉伸能量、直/支链淀粉含量等指标预测饼干的质量。(3)饼干直径与蒸馏水SRC值、50%蔗糖SRC值、5%碳酸氢钠SRC值、5%乳酸SRC值均呈显著或极显著负相关,50%蔗糖SRC值与饼干吸水率呈极显著正相关。(4)根据饼干质量指标及SRC测定结果对11个弱筋小麦制作的饼干品质的排序结果有很好的吻合性。两种排序结果选定的饼干品质较好的有宁麦9号、扬麦9号、绵阳30和豫麦50等,较差有郑麦2441、宁麦13和普冰143等,表明了SRC方法的科学和准确性,用SRC作为饼干品质的筛选指标是完全可行的。(5)随着淀粉添加量的增加,混合粉中蛋白质含量、湿面筋含量、粒度和吸水率均呈减少趋势,沉淀值的变化则无明显规律。添加淀粉后,混合粉的Y值增大,x、y值均减小;就添加相同比例的不同种类淀粉而言,添加玉米淀粉的混合粉白度最大,添加马铃薯淀粉的混合粉峰值黏度和破损值较高、回升值最低,而添加小麦淀粉的混合粉回生值最大。淀粉添加量的增加可以增大饼干的胀发率,减少饼干硬度,增大饼干脆性,而饼干的韧性也减小。添加20%小麦淀粉制得的饼干品质与宁麦9号最为接近,最适合饼干生产。更多还原

【Abstract】 In this study, the physical quality, milling quality, protein quality, rheological property, starch quality and solvent retention capacity (Solvent retention capacity, SRC) of 11 soft gluten wheat varieties (strains) Were analysed systematically. In according to the industry standard of biscuit flour in the People’s Republic of China (SB / T 10141-93), biscuits were made and the water absorption, diameter, height, hardness, brittleness and toughness of these biscuits were analysed and evaluated. The relation between the quality of soft gluten wheat varieties and the quality characteristics of biscuits was researched. And biscuits made of medium gluten flour which added different types and proportion of starch to improve the quality parameters of biscuit flour were also studied. The results of experiment indicated:(1) The wet gluten content of Zhengmai 2411, Yumai 50, Yangmai 13, Zhengmai 004, Taikong 5 and Pubing 143 is more than 26%, they can not reach the requirements of ordinary level of biscuits flour. Ningmai 13 meets the requirements of ordinary level of biscuits flour, and Yangmai 15, Yangmai 9, Ningmai 9 and Mianyang 30 have reached the requirements of refine level of biscuits flour.(2) The negative correlation between biscuit diameter and extension energy was very significant, the diameter and valoremeter value was significant, the water absorption of biscuit and the weight of 1000 kernels was also significant. There was very significant negative correlation between the brittleness of biscuit and the weight of 1000 kernels, but the brittleness of biscuit and the ash content was significant positive correlation. The negative correlation btween the water absorption of biscuit and amylose content was very significant, and the water absorption of biscuit and amylopectin content was significant positive. So in the process of making biscuit, the weight of 1000 kernels, the ash content, valoremeter value, extension energy, the content of amylase and amylopectin and so on can predict the quality of biscuits.(3) The diameter of biscuits and the SRC of distilled water, the SRC of 50% sucrose solution, the SRC of 5% sodium bicarbonate solution, the SRC of 5% lactic acid solution all were significant negative correlation or very significant negative correlation. The SRC of 50% sucrose solution and the water absorption of biscuits was very significant positive correlation.(4) The biscuit quality order of testing wheat varieties matched very well according to the indexes of biscuit quality standards and results of SRC. In the two orders, the quality of biscuits made of Ningmai 9, Yangmai 9, Mianyang 30 and Yumai 50 were better, the quality of biscuits made of Zhengmai 2441, Ningmai 13 and Pubing143 were not so good. It showed that the method of SCR was sciential and accurate, so it was totally feasible to select SRC as a quality index of biscuit flour.(5) With the increase of the amount of starch addition, the content of protein and wet gluten, granularity and the water absorption were all decreased, and there is no significant changes in sedimentation value. After added starch to the flour, the Y value of mixed flour was increased, but the x and y value were decreased. For the same proportion but different kinds of starch, the whiteness of the flour blended with corn starch was the best; the maximum viscosity and breakdown of the flour blended with potato starch were higher, but the setback was the lowest; the setback of the flour mixed with wheat starch was the highest. The increase of starch enhanced the bulge rate of biscuit, reduced the hardness and the toughness, and improved the brittleness. The quality of the biscuit which used the blended flour with 20% wheat starch was the closest to Ningmai 9 and was the most suitable for biscuit producing.更多还原