摘要
为探讨小麦淀粉特性对馕制品品质的影响,以11份新疆主栽冬小麦品种为试验材料,通过降落数值和淀粉糊化特性测定了不同品种淀粉特性,馕制作人员和感官评价小组分别评价不同品种小麦粉馕的制作过程和馕感官质量,并通过相关性和逐步回归分析,研究小麦淀粉特性对馕品质质量的影响程度。结果表明,不同小麦品种面粉样品的淀粉特性变异幅度均较大,其中淀粉糊化特性中的最低粘度变化幅度最大;小麦粉淀粉特性主要影响馕制作过程评价要素的“面团色泽”和“醒发后面团黏性”,以及馕产品感官质量评价要素中的“理化性”和“感官评价总分”;对馕感官质量影响较大的淀粉特性为降落值和最低粘度。本研究结果为馕的综合评价提供了参考依据。
To explore the effect of wheat starch properties on Naan quality,11 main winter wheat varieties in Xinjiang were used as experimental materials to detect the starch properties of different varieties by the falling number and starch pasting properties.The makers and sensory evaluation team evaluated the production process and sensory quality of Naan.Correlation analysis and regression analysis were used to analyze the effect of starch properties on the quality of Naan.The results showed that the variation ranges of starch properties of flour samples from different wheat varieties were relatively large,and the variation ranges of the lowest viscosity of starch pasting properties were the largest.Starch properties influenced the dough color and dough stickiness after resting,as well as chemical properties,and the total sensory evaluation score of Naan products.Falling number and the minimum viscosity was the main starch property that influenced the sensory quality of Naan.The results provided a basis for the comprehensive assessment of Naan.
作者
刘娜
哈力旦·依克热木
刘联正
周安定
吴新元
聂石辉
张新忠
曹俊梅
布热力汉·托合提
Liu Na;Halidan·yikeremu;Liu Lianzheng;Zhou Anding;Wu Xinyuan;Nie Shihui;Zhang Xinzhong;Cao Junmei;Burelihan·tuoheti(Food Crops Research Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China;Agricultural Technology Extension Center,Kirgiz Autonomous Prefecture of Kizilsu of Xinjiang,Atux 845350,Xinjiang,China)
出处
《农学学报》
2020年第7期24-30,共7页
Journal of Agriculture
基金
天山青年计划“东欧优质小麦品种产量、品质相关性状QTL分析”(2018Q086)
新疆维吾尔自治区自然科学基金资助项目“新疆小麦骨干亲本“新冬18号”及其衍生品种(系)的遗传解析”(2019D01B29)
新疆维吾尔自治区科技创新基地建设项目“新疆小麦特有种质资源共享平台”(PT1910)
新疆维吾尔自治区研究与技术开发计划重大专项“新疆高产、专用、多抗小麦新品种选育”(200731132-1)
“新疆小麦商业化育种技术研究与示范项目”(201230116-1)
科技部重点研发-“七大作物育种”子项目“新疆冬春麦区优质高产小麦新品种培育”(2017YFD0101003)。
关键词
小麦粉
淀粉特性
馕
制作过程
感官质量
wheat flour
starch properties
Naan
processing procedure
sensory quality
