Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming a...Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming and complex.This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak device.Farinograph and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four samples.Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties.Results of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time extending.The Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased remarkably.Results of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample WT2.For sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.05).For sample WT4,both PMT and En MT had展开更多
基金financial support of National Natural Science Foundation of China(No.31771897)the Key Scientific Research Project of Universities in Henan Province(16A210018)the Focus on Fostering Basic Research Fund of the Henan University of Technology(2013JCYJ05)。
文摘Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming and complex.This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak device.Farinograph and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four samples.Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties.Results of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time extending.The Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased remarkably.Results of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample WT2.For sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.05).For sample WT4,both PMT and En MT had
