[J].HEILONGJIANG AGRICULTURAL SCIENCES,2021,(05):64-69.[doi:10.11942/j.issn1002-2767.2021.05.0064]
穗发芽类型和混合比例对春小麦加工品质的影响
- 文献标志码:
- A
- 摘要:
- 为提升小麦收储及面粉加工各环节的质量控制,本研究设定3种发芽类型的小麦子粒[浸水(J)、萌动(M)和发芽(F)]、每种发芽类型子粒与正常小麦按质量比分别为1%、2%、3%、4%和5%进行混合制粉,比较分析不同发芽类型下5种混合处理对小麦面筋含量、面筋指数、降落数值、粉质参数和拉伸参数等指标的影响。结果表明:浸水小麦的混合比例达到5%时,湿面筋含量和吸水率显著降低;萌动和发芽类型的混合比例达到1%时,各项品质参数相比于对照显著降低;发芽类型子粒中,随着混合比例的增加,面筋指数、降落数值、拉伸面积、最大拉伸阻力等指标在各个混合处理间显著降低。黑龙江省小麦主产区应采用分段收获和机械直收相结合的收获方式,最大限度地避免小麦穗发芽对小麦加工品质的不利影响。
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备注/Memo
收稿日期:2021-01-29