【摘要】 对强面筋、中强面筋和弱面筋类型的 3个小麦品种的烘焙品质进行分析。结果表明 ,随发芽程度加深 ,籽粒蛋白质含量降低 ,α -淀粉酶活性增强 ,面粉和面曲线改变。小于 41h发芽处理的强面筋、中强面筋小麦小于 18h发芽处理的弱面筋小麦 ,其面包烘焙品质与对照处同一水平。发芽对面包烘焙品质影响 ,弱面筋类型品种比强面筋类型品种更为敏感更多还原

【Abstract】 Three wheat varieties,of strong,mid-strong and weak gluten separately,were selected for the test.The results showed that the protein content decreased,the α-amylase activity increased and the flour mixogram changed as the sprouting time was longer than 41h for strong and mid-strong gluten wheat varieties,and longer than 18h for weak gluten varieties.The weak gluten varieties were much more sensitive than strong gluten ones in the effect of sprouting to breadmaking quality.更多还原