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氮气气调储藏启封前后小麦品质变化研究
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The quality of wheat after unsealing of controlled atmosphere by nitrogen
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    摘要:

    研究了在温度为(30±2)℃、相对湿度在75%的条件下氮气气调启封前后小麦的加工品质变化,分析了小麦水分、蛋白质、湿面筋、降落数值、面筋吸水量、面团流变学特性等重要加工指标的变化规律。结果表明,氮气气调储藏60 d和启封后60 d的小麦粉蛋白质的数量和质量、面团流变学特性无显著变化。小麦初始阶段、气调储藏阶段和启封后的蛋白质、湿面筋(全麦粉)、面筋指数、面筋吸水量、湿面筋(小麦粉)、吸水率差异不显著。启封前小麦粉面团形成时间、面团稳定时间随时间逐渐增加,气调储藏阶段增速高于启封阶段的变化。小麦粉面团的拉伸能量值、拉伸阻力、拉伸比例随着启封时间延长逐渐增加,小麦从缺氧到富氧过程面团的筋力有所增强,面团从开始拉伸到拉断为止所需能量逐渐增大,但其延伸性变化不大。

    Abstract:

    The processing quality of wheat before and after unsealing of controlled atmosphere storage under the conditions of temperature of (30±2) ℃ and relative humidity of 75% were studied. Such processing and storage indicators of wheat as the moisture, protein, wet gluten, falling number, gluten water absorption, doughs rheological properties determination were evaluated. The results showed that, there were no significant change in the quantity and quality of protein, dough rheological properties of wheat flour stored in nitrogen controlled atmosphere for 60 d storage and 60 d unsealing. There were no significant differences in protein, wet gluten (ground wheat), gluten index, gluten water absorption, wet gluten (flour) and water absorption in the initial stage, modified atmosphere storage stage and nitrogen exhaust stage. The dough formation time and dough stability time of wheat flour before unsealing of nitrogen increased gradually with time, and the growth rate in the modified atmosphere storage stage was higher than that in the nitrogen exhaust stage. The energy value, extensograph resistance, and stretching ratio of wheat flour dough gradually increase with the extension of air dispersion time. The gluten strength of the dough increases during the process of wheat from hypoxia to oxygen enrichment, and the energy required for the dough from stretching to breaking increases gradually, but its extensibility does not change much.

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王丽娜,郭 超*,陈 亮,卢颖欣,许妙霞,郑小善,郭红红,何梦婷.氮气气调储藏启封前后小麦品质变化研究[J].粮油食品科技,2023,31(2):178-184.

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  • 在线发布日期: 2023-03-22
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