河南省小麦馒头品种适宜品质指标的探讨

采用河南省麦区44个主推品种,对河南麦区适宜制作馒头小麦品种的主要品质指标进行了分析。结果表明:河南冬麦区适宜优质馒头的小麦主要品质指标是:面粉蛋白含量11%~12%,湿面筋30%~35.9%,沉淀值23.3~40.3 m L,峰值黏度2200~3700 cp,低谷粘度1400~2400 cp,吸水率57.2%~60.8%,稳定时间2~9.5 min,硬度、直链淀粉和膨胀势中等偏低,面筋指数中等偏高,面粉白度、亮度越高,灰分和PPO活性越低越好。     

小麦品质性状及产量性状对馒头面条评分的影响

本研究旨在为小麦品质育种提供依据。以在黄骅种植的10个小麦品种为试材,通过田间记载、室内考种及品质分析研究小麦主要品质性状及产量性状对馒头面条评分的影响。面条和馒头受小麦面粉的粉质特性和面团特性的影响并呈现不同的相关性,面条评分与延伸性呈显著性相关(r=0.63^*),与最大延伸阻力、拉伸面积呈正相关关系相关性未达到显著水平(r=0.46,r=0.54),与稳定时间和形成时间呈正相关关系。回归分析变异系数表明形成时间在馒头和面条评分的评分中均起到重要作用。偏相关和通径分析表明产量对面条和馒头的评分影响最大。可见在馒头和面条评分的影响性状中形成时间在两种面食的评分中均起到重要作用,通过研究表明馒头与面条品质对小麦籽粒和面粉特性的要求是重叠的,因此选育馒头与面条兼优型的小麦品种是可行的。     

北方冬麦区新育成优质品种的面包和馒头品质性状

本研究旨在了解近年北方冬麦区育成优质小麦品种的品质状况, 为优质小麦新品种选育和推广提供重要信息。2013—2014和2014—2015年度将52份国内及6份国外代表性优质品种种植于河北高邑和山东济宁, 测定粉质仪和拉伸仪参数及面包和馒头品质性状, 并分析蛋白质组分含量对面团流变学特性及面包和馒头成品品质的影响。结果表明, 大部分参试品种的粉质仪稳定时间在7 min以上, 品种间面筋强度、面包和馒头成品品质均存在显著差异。CA0493、师栾02-1、12品404、新麦26和Karl 5个品种面包品质好, 其中师栾02-1和Karl的馒头品质也较好, 可以作为兼用型品种在品质育种中应用。拉伸仪品质特性是反映强筋品种面包品质的重要指标, 建议在进行面包品质改良时, 重视拉伸特性。不溶性谷蛋白聚合体含量与面筋强度和面包品质呈显著正相关, 可作为品质育种的选种指标。     

小麦面团流变学特性与馒头品质分析

测试小麦面团流变学特性具有重要意义。测试的主要方法有基础法和经验法两种。测试仪器主要有粉质仪、拉伸仪、揉混仪、吹泡示功仪、质构仪等。粉质仪主要测定的指标有面粉吸水率、面团形成时间、面团稳定性、弱化度和粉质质量指数等。拉伸仪主要测定的指标有面团抗延伸性、延伸性、拉伸面积、拉伸比例等。揉混仪主要测定的指标有抗揉混阻力、最佳揉和时间、搅拌耐力、烘焙估计吸水值等。吹泡示功仪可以得到面团的韧性、延伸性和烘焙力等信息。质构仪可获得对面团流变特性最大拉伸阻力、拉伸比、面团粘性、面团强度等参数的测试结果。     

挤压膨化处理黑豆对其面团流变特性及馒头品质的影响

采用挤压膨化技术对黑豆进行膨化,以黑豆馒头品质为测定指标,通过单因素试验和正交试验确定最佳工艺参数为挤压温度150℃,物料水分20％,螺杆转速170 r/min,喂料速度15 Hz.结果显示,在上述条件下经膨化处理的黑豆可溶性膳食纤维含量为12.67％;对黑豆面团的流变特性和黑豆馒头品质进行测定,确定黑豆粉的最适添加量为20％.     

小麦胚芽对面包品质的研究

为了提高小麦胚芽的开发利用价值,将经过脱脂的麦胚粉按不同比例添加到面包面团中,通过测定面包的比容、内部硬度及黏附性和进行面包的感官品质评定,确定既能提高面包营养价值又不对面包品质有所影响的最适添加量。经测定结果分析,麦胚粉的最适添加量为3%。     

兰州拉面专用粉对小麦品质的要求 Ⅰ. 拉面食用评价与小麦粉常规品质的关系

用72个小麦品种(系)研究了面粉品质与兰州拉面品质之间的关系。结果表明，小麦粉蛋白质含量、湿面筋含量、SDS沉淀值都与拉面评分呈极显著正相关，相关系数分别为0.61、0.50和0.60。面团流变学特性中的面团筋力（W）、弹性指数（I.e.）、膨胀指数（G）、面团弹性（L）、面团韧性（P）与拉面最终评分呈极显著正相关，其中W值与     

不同加水量对北方馒头加工品质影响的研究

加水量是影响馒头加工品质的重要因素。用3种不同筋力的6个小麦面粉和5个水平加水量研究了加水量与北方馒头品质的关系。结果表明,在粉质仪测定的吸水率范围内，加水量显著影响馒头重量、体积、宽度、高度、比容及延展率。不同筋力面粉的馒头品质对加水量变化的敏感性不同。加水量与弱筋馒头表面亮度、色泽、光滑度、结构、压     

加工过程对小麦及其制品中玉米赤霉烯酮含量的影响

真菌毒素(mycotoxin)是小麦及面制食品重要的安全风险之一。为明确真菌毒素在小麦磨粉及食品加工链条中的变化规律,解决目前我国尚缺少面粉和面制食品真菌毒素限量标准的问题,开展小麦真菌毒素污染风险评估,以受玉米赤霉烯酮(ZEN)污染的小麦为材料,用超高效液相色谱串联质谱法(UPLC-MS/MS)检测了不同磨粉组分及馒头、面包、面条加工过程中不同环节加工品中ZEN的含量。结果表明,小麦磨粉后粗麸皮和细麸皮中ZEN的含量显著升高,达到小麦籽粒的2倍以上,小麦粉中ZEN的含量平均降低70%以上;小麦粉加工成馒头和面包后,ZEN的含量分别增高1.8倍和1.0倍,加工成面条后因ZEN在煮制过程中部分溶于水中而降低30%以上。研究结果表明,加工过程对小麦及面制食品中的毒素水平有显著影响,对小麦、面粉及不同的小麦制品分别制定ZEN限量更为科学合理。     

微波复热对馒头品质的影响

研究了微波复热对馒头质构及熟化度的影响。结果表明,在微波复热过程中,馒头的硬度不断上升,弹性、回复性不断下降,馒头熟化不完全。在保持中心温度一致的情况下,不同微波功率对馒头品质没有显著性差异。考虑便捷的情况下,建议使用高功率短时间加热(800 W,70 s)。     

Effect of Water Stress at Various Growth Stages on Some Quality Characteristics of Winter Wheat

A field experiment was carried out in Erzurum (Turkey) on winter wheat to analyse the effect of water stress at different growth stages – fully irrigated (FI), rainfed (R), early water stress (EWS), late water stress (LWS) and continuous water stress (CWS), on some quality characteristics – in the 1995–96 and 1996–97 cropping seasons. Water stress had a substantial effect on most of the quality characteristics. As averages of cropping seasons, CWS, EWS, R and LWS treatments decreased grain yields by 65.5, 40.6, 30.5 and 24.0 %, respectively, compared with the FI treatment. CWS increased grain protein content by 18.1 %, sedimentation volume by 16.5 %, wet gluten content by 21.9 % and decreased 1000‐kernel weight by 7.5 g compared with FI treatment. LWS caused an increase of 8.3 % in grain protein content, 8.7 % in sedimentation volume, 10.8 % in wet gluten content and a reduction of 3.8 g in 1000‐kernel weight compared with FI. EWS and R increased sedimentation volume and wet gluten content, but decreased 1000‐kernel weight compared with FI. The effect of LWS on grain quality was more significant than that of EWS. The results suggest that soil moisture conditions increase grain yield and kernel weight of winter wheat but decrease its quality.     

Puroindoline b位点近等基因系对小麦面粉及面包和馒头品质的影响

明确不同硬度等位基因与加工品质的关系对小麦品质改良具有重要意义。本文以7个Puroindoline b位点近等基因系为材料,研究了不同硬度等位基因对小麦面粉及面包和馒头品质的影响。结果表明,Pina-D1b/Pinb-D1a基因型的籽粒硬度值、蛋白质含量以及破损淀粉含量较高;而Pina-D1a/Pinb-D1d基因型的出粉率、面粉亮度较高,具有较好的磨粉品质。和面仪参数中的峰高、峰宽和8 min尾高均以Pina-D1b/Pinb-D1a基因型数值最高,Pina-D1a/Pinb-D1d 基因型最低,且两者之间的差异均达到显著水平;Pina-D1b/Pinb-D1a基因型的衰落角最小。Pina-D1a/Pinb-D1c和Pina-D1a/Pinb-D1d基因型具有较高馒头色泽和张弛性评分,较好的馒头制作品质;Pina-D1a/Pinb-D1e和Pina-D1a/Pinb-D1g基因型次之。Pina-D1a/Pinb-D1f基因型的面包总评分略优于其他基因型。     

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program.     

南方馒头加工工艺优化

为获得制作南方馒头的最适工艺参数,探究了和面时间、醒发时间、醒发温度、醒发湿度、压面次数、辊轴宽度对南方馒头比容、色度L值、硬度、弹性、黏着性及综合品质得分的影响,以南方馒头品质综合得分为评价指标,通过单因素及正交试验优化得出南方馒头最佳工艺条件为:和面时间3 min,醒发湿度80％,醒发时间30 min,醒发温度40℃,压面12次,辊轴宽度5.5 cm.在此条件下,南方馒头的品质综合得分为3.26.     

Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

The variation in grain compositional traits related to Chinese fresh white noodle (CFWN) quality was examined in 25 leading Chinese common wheat cultivars and advanced lines. Large variations were observed in flour yield, flour particle size, protein and ash contents, farinograph and rapid visco-analyzer (RVA) parameters, flour colour components, and polyphenol oxydase (PPO) activity. An improved sensory method was proposed for adequately evaluating CFWN quality of common wheat flour based on methodology used in the Japanese quality scoring system for white salted noodles, but with major modifications in the score weight given to each noodle quality parameter. Large differences in CFWN quality were observed among Chinese wheat cultivars. The correlation coefficients (r) between starch paste breakdown (RVA) and noodle viscoelasticity and smoothness were 0.63 and 0.59, respectively, suggesting that in breeding wheat for high CFWN quality, the starch pasting properties are of major importance. Low ash content was significantly correlated (r = – 0.66) with bright white noodle colour.     

全麦面包的储存稳定性研究

以加麦为材料,采用麸皮回添的方法制备3种不同麸皮比例(10%,20%,30%)的全麦粉,测定3种全麦粉及加麦面粉的基本理化指标和流变学指标。在相同条件下,储存3种全麦粉及加麦面粉制成的面包成品,测定不同时间段面包的品质指标,为全麦面包的长期储存提供数据支持,并找到适合做面包的最佳麸皮回添比例。结果表明,回添10%麸皮的全麦粉的各项性质指标较好,做出的面包质量最好;在面包储存过程中,麸皮回添量越大,面包体积、色泽及质构等指标越差,面包越易变质。室温下,全麦面包可储存6 d;冷冻条件下,全麦面包可储存14 d。     

Wheat quality traits and quality parameters of cooked dry white Chinese noodles

Dry white Chinese noodle (DWCN) is widely consumed in China, and genetic improvement of DWCN quality has become a major objective for Chinese wheat breeding programs. One hundred and four bread wheat cultivars and advanced lines, including 88from major Chinese wheat-producing areas, were sown in two locations for two years. Their DWCN quality, as evaluated by trained panelists, was studied to determine the relationship between wheat quality parameters and DWCN quality attributes. In general, the cultivars and advanced lines used in this study are characterized with acceptable protein content, but accompanied with weak-medium gluten strength and poor extensibility, and substantial variation is observed for all grain and DWCN quality characters. On average, Australia and USA wheat performed better DWCN quality than Chinese wheats. Simple correlation analysis indicated that both grain hardness and Farinograph water absorption were negatively associated with cooked DWCN color, appearance, smoothness, and taste. Flour whiteness and RVA peak viscosity was positively associated with all DWCN parameters, and their correlation coefficients (r) with DWCN score are 0.34 and 0.41, respectively. Their positive contributions to DWCN quality were mostly through improved color, appearance, smoothness, and taste. Farinograph mixing tolerance index (MTI) and softening were negatively associated with all DWCN quality parameters, and their correlation coefficients with DWCN score are –0.50 and–0.54, respectively. Further analysis indicated that association between protein content, Zeleny sedimentation value, Farinograph stability, and Extensograph extensibility, and DWCN score fit quadratic regression model significantly, with R² 0.12, 0.32, 0.22, and 0.20, respectively. The associations between Zeleny sedimentation value and DWCN's appearance and taste also fit quadratic regression model significantly. This suggests that to certain extent, increased protein content and gluten quality contribute positively to DWCN quality, mostly by improving palatability, elasticity, and stickiness. High flour whiteness, medium protein content, medium to strong gluten strength and good extensibility, and high starch peak viscosity are desirable for DWCN quality. Genetic improvement for flour whiteness, protein quality and starch paste viscosity would increase the DWCN quality of Chinese bread wheat cultivars. This revised version was published online in July 2006 with corrections to the Cover Date.     

Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread

Fifty-six bread wheat cultivars and advanced lines from major Chinese wheat growing regions and 10 Australian cultivars were grown in Anyang located in Yellow and Huai Valleys and Chengdu located in Yangtze region. The genotypes were examined for their suitability to produce northern style Chinese steamed bread (CSB) and used to investigate the association between wheat quality traits and performance of northern style CSB under manual and mechanized processing conditions. Anyang-sown wheat samples showed better grain quality characteristics and CSB quality than the Chengdu-sown materials. These differences were largely due to adverse climatic conditions prevailing in Chengdu that resulted in the deterioration of flour whiteness, Farinograph stability, and starch quality. Therefore, Chengdu was generally unfavorable for producing good quality wheat. However, significant variability among cultivars was observed in Chengdu, and Batavia, Dollar bird, and Tasman from Australia and Jing 411, Xiaoyan6, and Shaan 229 from China showed very good CSB quality under manual conditions, and Hartog, Batavia, Tasman, and Vulcan from Australia, and Jing 411 and Dongfeng 1from China were identified to confer good CSB quality under mechanized conditions. The wide range of CSB quality variations indicates that genetic improvement of CSB quality is possible in both environments. Protein content, gluten strength, and extensibility were positively associated with loaf volume and steamed bread elasticity. The relationship between gluten strength, extensibility, and appearance and stickiness were highly dependent on processing methods, i.e., negatively using a manual method and positively or slightly negatively using a mechanized process. Therefore, wheat quality requirement for CSB depends on CSB processing conditions. Medium protein content and medium-to-strong gluten strength with good extensibility is desirable for mechanized methods, but weak-to-medium gluten type for manual methods. High flour whiteness and RVA peak viscosity was found desirable for CSB quality regardless of the processing method used. Flour whiteness, falling number, and peak viscosity appeared to be more crucial in determining CSB quality in Chengdu, although protein content and Farinograph stability also contributed to appearance, elasticity, and stickiness. This revised version was published online in July 2006 with corrections to the Cover Date.     

Estimating Genetic Diversity in Durum and Bread Wheat Cultivars from Turkey using AFLP and SAMPL Markers

Since 1925, more than 100 wheat varieties were developed and released in Turkey, and many more were introduced from abroad, but no systematic analysis of their genetic diversity has been performed yet. In this research, a total of 34 domestic and foreign cultivars (12 durum and 22 bread wheats), released in Turkey between 1936 and 2000, were fingerprinted by means of five amplified fragment length polymorphism and three selective amplification of microsatellite polymorphic loci (SAMPL) primer combinations, to evaluate their genetic variation and to determine the existence of cultivar-specific bands. Among the 344 amplicons scored, 214 were polymorphic. The primer combination E_ACG/M_AGG yielded the highest number and the primer combination SAMPL–6/M _AGA produced the lowest number of polymorphic bands. Most cultivars were molecularly very similar, although a few distinct ones (the durum wheat 'Kunduru–1149' and the bread wheat 'İkizce–96') were also identified. Seven cultivar-specific markers for different bread wheat cultivars ('Golia', 'Seri–82', 'Adana–99', 'Pandas' and 'Sertak–52') and six cultivar-specific markers for durum wheat cv 'Kunduru' were observed. Our results show that genetic diversity among old and present–day wheat cultivar commonly grown in Turkey is limited.     

Puroindoline基因对春小麦磨粉及馒头、面条品质的影响

以我国和CIMMYT的41份春小麦品种（系）为材料,研究了puroindoline基因型、SKCS硬度指数、出粉率、面粉灰分含量、面粉色泽（L*、a*和b*）、吸水率、总戊聚糖和水溶性戊聚糖含量以及馒头和面条品质之间的关系。结果表明,5份为Pina-D1a/Pinb-D1a类型,28份为PINA蛋白缺失（Pina-D1b/Pinb-D1a）类型,7份为Pina-D1a/Pinb-D1b类型,1份（青春533）为Pina-D1a/Pinb-D1c类型。籽粒硬度与面粉吸水率呈极显著正相关,相关系数为0.80,而与面粉亮度L*呈极显著负相关,相关系数为－0.77。Puroindoline突变型的硬度值、出粉率、吸水率及馒头重量、体积、宽度和总分均显著高于野生型,PINA蛋白缺失类型（Pina-D1b/Pinb-D1a）的籽粒硬度、面粉灰分含量、面粉a*绝对值和水溶型戊聚糖含量均显著高于Pina-D1a/Pinb-D1b类型,而馒头外观分和面条软硬度分值则显著低于后者。Pina-D1a/Pinb-D1a类型的面条L*值、L*－b*值和软硬度分值显著高于PINA蛋白缺失类型,而馒头外观颜色和面条b*值则显著低于后者。综合分析表明,Pina-D1a/Pinb-D1b类型馒头和面条品质略优于Pina-D1a/Pinb-D1a和Pina-D1b/Pinb-D1a。