黑胚病对小麦品质的影响-河南农业科学.pdfVIP

DOI牶牨牥牣牨牭牴牫牫牤j牣cnki牣牨牥牥牬牠牫牪牰牳牣牪牥牥牰牣牨牨牣牥牨牳 河南农业科学 1 1 2 常共宇 ,曾　实, 郝令军 (1. , 450001;2. , 450047) :对5 个小麦品种有黑胚病症状籽粒和无黑胚病症状籽粒的样品分别进行品质分析。结果表 明,黑胚病不影响籽粒 蛋白、赖氨酸、 淀粉、面粉湿面筋含量、吸水率和糊化温度,但使籽粒脂肪 酸值和面团弱化度增大, 面团形成时间、稳定时间、评价值、最大拉伸阻力、拉伸面积有所降低,50℃ 粘度值和最高粘度值减小。其中, 受影响最大的是最高粘度值。 :小麦;黑胚病;营养品质;加工品质 + :S43.4 4　　:A 　　:1004 3268(2006)11 0055 04 Influence of Black Point on Wheat Grain uality 1 1 2 CHANG Gong-yu , ZENG Shi , HAO Ling-jun (1.Henan University of Technology;Zhengzhou 450052, China; 2.Henan Grain Storage T ransport and T rade Company Limited, Zhengzhou 450047, China) Abstract: uality measurements were made on subsamples of black poin-t affected and black poin-t free grain from 5 wheat samples.For affected grain, grain crude protein, lysine content, to- tal starch and wet gluten content, water absorption, gelatinization temperature were unaffected; fatty acid value and dough degree of softening were higher;development time, dough stability, farinograph quality number, maximum resistance and area below the curve were slightly lower. Peak and final viscosity were also lower and peak viscosity was affected mostly by black point. Key words:Wheat;Black point;Nutritive quality;Processing quality 　　 [1,2] 。2000 4 1 。、 (GB1351- 1999) , , [13～16] , 。RG 6%, 。 Rees ,、 , ,、、、 ,(A lt er nar i aa lter na ta ), , 、、 [13] (D r ech ler asorok in iana ), (F us- ;,, [14] ra iunspp )(Clad