摘要
为了解扬麦系列小麦品种的饼干加工品质,明确弱筋小麦育种程序中简单实用的品质评价指标,以26个扬麦系列小麦品种为试验材料,测定其籽粒和面粉的理化品质及其曲奇和酥性饼干的品质,并进行理化品质与饼干品质的相关性分析。结果表明,26个扬麦小麦品种曲奇饼干的直径为15.03~18.50 cm,厚度为15.99~23.10 mm、直/厚比为0.66~1.14;酥性饼干的硬度为522.66~1520.00 g,脆性为36.30~38.82 mm,感官评分为81.81~84.29分。根据饼干品质评价,26个扬麦小麦品种可被分为三类:第一类为扬麦10号、扬麦158等6个中强筋品种,曲奇饼干直径小、厚度大、直/厚比小,酥性饼干的硬度大、感官评分相对稍低;第二类为扬麦9号、扬麦13等14个弱筋品种,曲奇饼干直径大、厚度小、直/厚比大,酥性饼干硬度小,感官评分高;第三类为扬麦4号、扬麦6号等6个品种,曲奇和酥性饼干品质介于上述两类之间。相关性分析表明,碳酸钠溶剂保持力(solvent retention capacity,SRC)、水SRC、乳酸SRC、蔗糖SRC、吸水率、籽粒硬度、SDS沉淀值与曲奇饼干的直径、直/厚比和酥性饼干感官评分呈极显著负相关,而与曲奇饼干的厚度、酥性饼干的硬度和脆性呈极显著正相关。综合曲奇和酥性饼干品质,26个扬麦系列多数小麦品种的饼干品质较好,以扬麦9号、扬麦13、扬麦15、扬麦20、扬麦24表现最为突出;扬麦158、扬麦10号、扬麦16、扬麦17、扬麦23、扬麦28的饼干品质相对稍差;籽粒硬度、粉质仪吸水率、SDS沉淀值、碳酸钠SRC、乳酸SRC、水SRC和蔗糖SRC是评价弱筋小麦的关键指标。
The objectives of this study were to understand the cookie making quality of the Yangmai series wheat varieties,and to determine simple and practical quality index of weak gluten wheat in breeding.Twenty-six Yangmai wheat varieties were used as experimental materials to measure wheat grain and flour quality,to analysis cookies and crisp biscuits quality,and to make correlation analysis of flour physico-chemical properties and biscuit quality.The results showed that the ranges of cookie diameter,thickness and the ratio of diameter to height were from 15.03 to 18.50 cm,15.99 to 23.10 mm,and 0.66 to 1.14,respectively.Ranges of biscuit hardness,crispness and sensory score were from 522.66 to 1520.00 g,36.30 to 38.82 mm,and 81.81 to 84.29,respectively.The biscuit quality results showed that Yangmai series wheat varieties can be divided into three categories:the first category contains six medium strong gluten wheat varieties,such as Yangmai 10,Yangmai 158 and so on,with lower diameter,ratio of diameter to height and sensory score,but larger thickness and hardness.Contrastingly,the second category contains 14 weak gluten wheat varieties,such as Yangmai 9,Yangmai 13 and so on.The cookies and crisp biscuits quality of the third category was between the two categories above,containing 6 varieties such as Yangmai 4,Yangmai 6 and so on.Correlation analysis showed that the sodium carbonate solution retention capacity(SRC),water SRC,lactic acid SRC,sucrose SRC,water absorption,kernel hardness,SDS sedimentation value were significantly negatively correlated with cookie diameter,the ratio of diameter to height and biscuit sensory score,but positively correlated with cookie thickness,biscuit hardness and biscuit fracturability.Comprehensive on the quality of cookies and crispy biscuits,Yangmai series wheat varieties were considered to be high-quality biscuit wheat in majority,among which Yangmai 9,Yangmai 13,Yangmai 15,Yangmai 20 and Yangmai 24 were the best;while Yangmai 158,Yangmai 10,Yangmai 16,Yangmai 17,Yangmai 23 and Yangm
作者
刘健
张晓
李曼
文莉
江伟
张勇
高德荣
LIU Jian;ZHANG Xiao;LI Man;WEN Li;JIANG Wei;ZHANG Yong;GAO Derong(Lixiahe Institute of Agriculture Sciences/Key Laboratory of Wheat Biology and Genetic Improvement for Low Middle Yangtze Valley,Ministry of Agriculture and Rural Affairs,Yangzhou,Jiangsu 225007,China;Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou,Jiangsu 225009,China)
出处
《麦类作物学报》
CAS
CSCD
北大核心
2021年第1期50-60,共11页
Journal of Triticeae Crops
基金
国家重点研发计划项目(2017YFD0100801)
江苏里下河地区农科所基金项目[SJ(17)202]
山东省农业良种工程项目(南种北繁)(2017LZN047)。
关键词
小麦
饼干
品质
Wheat
Biscuit
Quality
