摘要
为研究不同配麦比例对面粉色泽、面片色泽及其褐变的影响,将甘春20号与普通小麦高台麦和宁春18号的籽粒按不同比例(重量比)进行配麦,测定配麦面粉色泽和面片色泽及褐变情况。结果表明,甘春20号的面粉色泽最差,在甘春20号中搭配70%的高台麦或90%的宁春18号,其面粉色泽较好。新鲜面片的色泽以甘春20号搭配90%的宁春18号最好;贮藏12和24 h后的面片色泽以甘春20号搭配90%的高台麦最好。面片褐变现象在12 h内以甘春20号较严重,在甘春20号中搭配90%的高台麦可显著减轻褐变程度。在贮藏期间,面粉颗粒度、配麦比例和PPO活性对褐变有很大影响。
The purpose of this study was to realize the blending flour, dough sheet color and the browning of the high yield and good quality new spring wheat Ganchun 20. Ganchun 20 was blended with common wheat Gaotai and Ningchun 18 in different weight ratio, and the color of blended flour and sheet, the condition of browning were tested. The results indicated that the flour color of Gan-chun 20 was the worst, and the flour color were better while Ganchun 20 blended with 70 % Gaotai or 90% Ningchun 18. The fresh dough sheet color of blended Ganchun 20 with 90% Ningchun 18 was the best, but when the dough sheet storing for 12 and 24 hours, Ganchun 20 blended with 90% Gaotai had the best color. In 12 hours, Ganchun 20 had the more serious browning. Ganchun 20 blended with 90% Gaotai could significantly improve dough color. In dough storing, flour granulation, percent of blending and PPO activity had a great influence on browning.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2008年第3期436-441,共6页
Journal of Triticeae Crops
基金
国家“九五”重点科技攻关项目(96-120-51)
关键词
春小麦
配粉色泽
面片色泽
褐变
Spring wheat
Flour color
Dough color
Browning
