糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

doi:10.3321/j.issn:1000-7091.2007.03.005

华北农学报 ›› 2007, Vol. 22 ›› Issue (3): 16-20. doi: 10.3321/j.issn:1000-7091.2007.03.005

所属专题： 小麦；

糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

梁荣奇^1,3, 杨凤萍¹, 苏青², 陈绪清¹, 韩立新¹, 张立全¹, 张晓东¹, 刘广田³

1. 北京市农林科学院北京农业生物技术研究中心, 北京 100097;
2. 北京市农林科学院北京杂交小麦研究中心, 北京 100097;
3. 中国农业大学农学与生物技术学院, 北京 100094

收稿日期:2006-10-16 出版日期:2007-06-28
作者简介:梁荣奇(1970-)，男，山东莒县人，博士，副研究员，主要从事小麦品质遗传改良研究。
基金资助:
北京市优秀人才培养专项资助(2002);北京市科技新星计划培养项目(2004-A-17)

Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour

LIANG Rong-qi^1,3, YANG Feng-ping¹, SU Qing², CHEN Xu-qing¹, HAN Lixin¹, ZHANG Li-quan¹, ZHANG Xiao-dong¹, LIU Guang-tian³

1. Beijing Agro-biotechnology Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China;
2. Beijing Hybrid Wheat Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China;
3. College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094, China

Received:2006-10-16 Published:2007-06-28

摘要/Abstract

摘要： 按照一系列梯度比例，将2种糯性小麦面粉分别添加到7种普通小麦面粉(分强筋组和中筋组)中，探讨不同配比对普通小麦面粉的淀粉品质特性(直链淀粉含量、膨胀势、RVA粘度曲线参数)和面条品质的影响。结果表明，配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势，但由于混合粉中的糯麦面粉和普通面粉分别糊化，先后形成“糯麦高峰”和“普通小麦高峰”，混合粉的高峰粘度反而降低。添加糯麦面粉明显降低反弹值、延缓凝沉速度和程度，也能减小保鲜面条的评分降幅，从而能明显延长鲜湿面条的货架寿命。所用的糯麦品系属于中筋偏弱类型，因而可降低强筋组面粉的筋力，使面条软硬适中；但使中筋组面条变软、评分降低。因此，下一步工作需要选育适于面条配粉的中筋或中筋偏强型高白度糯性小麦。

关键词: 糯性小麦, 配粉, 淀粉特性, 面条品质

Abstract: In order to explore the effects of waxy flour blending on starch properties (amylose content, swelling power and RVA pasting parameters) and noodle quality, the waxy flours from two lines were added in different proportion into seven non-waxy flours (strong-gluten group and middle-gluten group), respectively. The results showed that the amylose content of non-waxy flour decreased significantly when blending with more than 15 percent waxy flour, while the swelling power and water-holding power of all blends obviously increased correspondingly. There were two viscosity peaks, the waxy-wheat peak and the common-wheat peak, appeared successively in RVA pasting process due to the waxy and common flour pasting respectively. Therefore, the peak viscosities of the blends did not increase as expected. The flour blends showed minor final viscosities and setbacks, slower speed and lower degree of retrogradation than their controls, and the quality scores of boiled noodles (made from common flours or flour blends) decreased evidently after 48 h storage, but the latter had better score, which might suggest that waxy flour could extend the shelf life of Chinese fresh-wet raw noodle. However, the waxy lines were weak middle-gluten with red grain, which not only could reduce the strength of strong-gluten flours and make it suitable for good noodle's hardness, but also soften the noodle made from middle-gluten flours and reduce its quality score. The results suggested that the strong/middle-gluten waxy wheat cultivars with high whiteness would be the breeding target in our future program.

Key words: Waxy wheat, Flour blending, Starch properties, Noodle quality

中图分类号:

S512.01

梁荣奇, 杨凤萍, 苏青, 陈绪清, 韩立新, 张立全, 张晓东, 刘广田. 糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响[J]. 华北农学报, 2007, 22(3): 16-20. doi: 10.3321/j.issn:1000-7091.2007.03.005.

LIANG Rong-qi, YANG Feng-ping, SU Qing, CHEN Xu-qing, HAN Lixin, ZHANG Li-quan, ZHANG Xiao-dong, LIU Guang-tian. Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(3): 16-20. doi: 10.3321/j.issn:1000-7091.2007.03.005.

http://www.hbnxb.net/CN/Y2007/V22/I3/16

参考文献

[1] Miskelly D M, Moss H J. Flour quality requirements for Chinese noodle manufacture[J]. Journal of Cereal Science, 1985, 3: 379-387.
[2] Konik C M, Miskelly D M, Gras P W. Starch swelling power, grain hardness and protein relationship to sersory properties of Japanese noodles[J]. Starch/Stiērke, 1993, 45(4): 139-144.
[3] Baik B K, Czuchnjowska Z, Pomeranz Y. An SDS-FY test to evaluate quality of wheat for oriental noodles[J]. Journal of Cereal Science, 1994, 19(2): 191-201.
[4] Yun S H, Quail K. Physicochemical properties of Australian wheat flours for white salted noodles[J]. Journal of Cereal Science, 1996, 23(2): 181-189.
[5] Mccormick K M, Panozzo J F. Hong S H. A swelling power test for selecting potential noodle quality in wheat[J]. Australian J of Agriculture Research, 1991, 42(3): 317-323.
[6] Crobie G B. The relationship between starch swelling properties paste viscosity and boiled noodle quality in wheat flours[J]. Journal of Cereal Science, 1991, 13(2): 145-150.
[7] Konik C M, Miskelly D M, Gras P W. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles[J]. Journal of the Science of Food and Agriculture, 1992, 58(3): 403-406.
[8] Miura H, Tanii S. Endosperm starch properties in several wheat varities preferred for Japanese noodle[J]. Euphytica, 1994, 72(3): 171-175.
[9] Wang L F, Paula A. Australia salt-noodle flours and their starches compared to U. S. wheat flours and their flours[J]. Cereal chemistry, 1996, 73(2): 167-175.
[10] Morris C F, Shackley B J, king G E, et al. Genotypic and environmental variation for flour volume in wheat[J]. Cereal Chemistry, 1997, 74(1): 16-21.
[11] Yasui T, Matsuki J, Sasaki T. Amylose and lipid contents, amylopectin structure, and gelatinization properties of waxy wheat (Triticum aestivum L.) starch[J]. Journal of Cereal Science, 1996, 24(2): 131-137.
[12] Yasui T, Sasaki T, Matsuki J. Waxy endosperm mutants of bread wheat (Triticum aestivum L.) and their starch properties[J]. Breeding Science, 1997, 47(2): 161-163.
[13] Demeke T, Hucl P, Abdel-Aal E-S M, et al. Biochemical characterization of the wheat waxy a protein and its effect on starch properties[J]. Cereal Chemistry, 1999, 76(5): 694-698.
[14] Yasui T, Sasaki T, Matsuki J. Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat(Triticum aestivum L.)[J]. Journal of the Science of Food and Agriculture, 1999, 79(5): 687-692.
[15] 梁荣奇. 综合标记辅助选择体系的建立及其在小麦品质改良中的应用[D]. 北京: 中国农业大学, 2001.
[16] 梁荣奇, 张义荣, 唐朝晖, 等. 糯性普通小麦的籽粒成分和淀粉品质研究[J]. 中国粮油学报, 2002, 17(4): 12-16.
[17] 梁荣奇, 张义荣, 姚大年, 等. 小麦淀粉品质改良的综合标记辅助选择体系的建立[J]. 中国农业科学, 2003, 35(3): 245-249.
[18] Bhattacharya M, Erazo-Castrej6n S V, Doehlert D C, et al. Staling of bread as affected by waxy wheat flour blends[J]. Cereal Chemistry, 2002, 79(2): 178-182.
[19] 姚大年, 刘广田, 朱金宝, 等. 小麦品种面粉粘度性状及其与面条品质的相关性研究[J]. 中国农业大学学报, 1997, 2(3): 52, 68.
[20] 李锐, 黄超武. 水稻单粒直链淀粉含量的测定方法[J]. 广东农业科学, 1988(5): 7-9.
[21] McCormick K M, Panozzo J F, Hong S H. A swelling power test for selecting potential noodle quality in wheat[J]. Australian J of Agri Research, 1991, 42: 317-323.
[22] 姚大年, 李保云, 梁荣奇, 等. 基因型和环境对小麦品种淀粉性状及面条品质的影响[J]. 中国农业大学学报, 2000, 5(1): 63-68.
[23] Nakamura T, Yamamori M. Production of waxy (amylasefree) wheats[J]. Molecular and General Genetics, 1995, 248(2): 253-259.
[24] Blumenthal C S, Barlow E W R, Wrigley C W. Growth environment and wheat quality: the effect of heat stress on dough properties and gluten proteins[J]. Journal of Cereal Science, 1993, 18(1): 3-21.
[25] Martin D J, Azudin M N, Stewart B G. Effect of sheeting on rheological properties of noodle dough[J]. Cereal Foods World, 1994, 39(9): 691-698.
[26] 林作辑. 食品加工与小麦品质改良[M]. 北京: 中国农业出版社, 1994.
[27] 刘建军. 小麦品种品质特性与中国干面条品质关系的研究[D]. 北京: 中国农业科学院, 2000.
[28] 李硕碧, 单明珠, 王怡, 等. 鲜湿面条专用小麦品种品质的评价[J]. 作物学报, 2001, 27(3): 334-338.
[29] Moss R. The influence of ingredients and processing variables on the quality and microstructure of hokien, cantoness and instant noodles[J]. Food Microstrue, 1987, 6: 63-74.
[30] Oh N H, Seib P A, Deyoe C W, et al. Noodles. Ⅱ. The surface firmness of cooked noodles from soft and starch damage on the quality characteristics of dry noodles[J]. Cereal Chemistry, 1985, 62(6): 431-436.

选择文件类型/文献管理软件名称

选择包含的内容

糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour

PDF

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 3

编辑推荐

Metrics

本文评价

[1]	秦海霞, 侯俊峰, 丁会纳, 夏先春, 何中虎, Morris F Craig, 王晨阳, 马冬云. Puroindoline b位点近等基因系对小麦籽粒淀粉含量和组分及其特性的影响[J]. 华北农学报, 2016, 31(6): 39-43.
[2]	王子宁, 张艳敏, 郭北海, 樊爱革. 利用单倍体育种技术快速培育糯性小麦新品系[J]. 华北农学报, 2001, 16(1): 1-6.
[3]	黄东印, 林作楫. 冬小麦品质性状与面条品质性状关系的初步研究[J]. 华北农学报, 1990, 5(1): 40-45.

模态框（Modal）标题

选择文件类型/文献管理软件名称

选择包含的内容

糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour

PDF

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 3

编辑推荐

Metrics

本文评价