小麦品种品质与挤压膨化产品理化特性的关系.pdfVIP

中国农业科学 2013,46(20):4336-4343 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2013.20.017 小麦品种品质与挤压膨化产品理化特性的关系 陈锋亮，陈相艳，王宪昌，尹 婧，赵晓燕 （山东省农业科学院农产品研究所，济南 250100 ） 摘要：【目的】分析不同品种小麦品质与挤压膨化产品理化特性之间的关系，探讨适合生产挤压膨化食品的 小麦品质特性。【方法】16 个小麦品种经实验型双螺杆挤压机在相同参数条件下挤压得到膨化型小麦粉产品，分 析小麦品种品质、挤压膨化产品理化特性以及二者之间的相关关系。【结果】不同品种小麦的品质特性和相应挤压 膨化产品的理化特性之间均有较大差异；挤压膨化产品的色差与千粒重、面粉白度、弱化度，吸水性指数与籽粒 蛋白质含量、沉淀值、湿面筋含量、形成时间，水溶性指数与籽粒蛋白质含量、湿面筋含量、面筋指数、拉伸长 度，糊化度与籽粒蛋白质含量、沉淀值、湿面筋含量之间均存在显著负相关关系；色差与籽粒硬度、降落数值， 吸水性指数与容重，水溶性指数与面筋指数、5cm 拉伸阻力，产品硬度与籽粒硬度、面粉白度均存在显著正相关 关系；所选的16 个小麦品种中，泰农18、济麦22、青丰1 号、青农2 号、烟农23 和鲁麦21 更适合制作挤压膨 化食品。【结论】小麦品质指标中千粒重、容重、籽粒硬度、面粉白度、籽粒蛋白质含量、沉淀值、湿面筋含量、 面筋指数、降落数值、形成时间、弱化度、拉伸长度和5 cm 拉伸阻力对挤压膨化产品的理化特性均有显著影响， 具有高千粒重、容重、面筋指数、弱化度、5 cm 拉伸阻力和低籽粒硬度、面粉白度、籽粒蛋白质含量、沉淀值、 湿面筋含量、降落数值、形成时间和拉伸长度的小麦品种或原料较适合生产挤压膨化食品。 关键词：小麦；品质特性；挤压膨化；加工适用性 Relationship Between Wheat Quality and Physicochemical Properties of Extruded Expansion Product CHEN Feng-liang, CHEN Xiang-yan, WANG Xian-chang, YIN Jing, ZHAO Xiao-yan (Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100) Abstract: 【Objective 】The relationship between the wheat quality of different varieties and physicochemical properties of corresponding extruded expansion product were investigated to explore which quality properties of wheat is suitable for producing extruded expansion food. 【Method 】Wheat expansion products were extruded using lab-scale twin screw extruder from 16 varieties under unified process parameters condition, the quality properties of wheat, the physicochemical properties of expansion extrudate and the relationship between both were analyzed. 【Result 】 There were obvious differences in quality properties