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对来自美国4类软质小麦[美国东部软质白粒冬(ESWW)小麦、西部软质白粒冬(WSWW)小麦、棒状小麦和软质红粒冬(SRW)小麦]的17个软质小麦品种的磨粉、理化和流变学特性以及烘烤日本蛋糕(JSC)和AACC糖酥饼(SSC)的品质进行了评价研究.用质地剖面(TPA)分析法测定了JSC的质地结构.结果表明,在JSC加工方面,SRW和ESWW小麦可能最终会取代WSWW和棒状小麦.用ESWW和SRW小麦精粉加工出的糖酥饼也比用WSWW和棒状小麦加工出的糖酥饼直径大.相关分析表明,较小的淀粉颗粒体积是改善JSC和SCC品质的重要参数,而淀粉破损率是SSC品质更为重要的决定因素.本研究结果表明,面团特性曲线仪(alveograph)及和面仪(mixograph)是评价软质小麦的蛋糕和小甜饼烘烤品质的有用工具.
Seventeen soft quality wheat cultivars from four types of soft wheat in the United States [ESWW wheat, WSWW wheat, barley and SRW wheat] The milling, physicochemical and rheological properties of wheat cultivars as well as the quality of JSC and AACC pastry (SSC) were evaluated.Textural texture (JSC) texture was determined by texture profile (TPA) analysis. The results show that SRW and ESWW wheat may eventually replace WSWW and stick wheat for JSC processing, as well as larger ones for shortbreads processed with WSWW and barley wheat using ESWW and SRW wheat flour. Correlation analysis showed that the smaller starch particle volume is an important parameter to improve the quality of JSC and SCC, and the starch breakage rate is the more important determinant of SSC quality.The results of this study show that the dough characteristic alveograph and surface analyzer mixograph is a useful tool to evaluate the baking quality of soft wheat cakes and cookies.