该文研究了发芽对小麦籽粒特性、面粉品质、面团流变特性、发酵特性以及馒头和面包品质的影响。结果表明,随发芽程度加深,小麦籽粒容重和千粒重呈下降趋势,胚乳中淀粉降解程度加深;面粉白度、淀粉含量显著降低,损伤淀粉含量显著增加,糊化黏度值、衰减值和回生值显著降低,面团稳定时间和粉质质量指数呈降低趋势,弱化度呈上升趋势,拉伸能量和最大拉伸阻力呈下降趋势,延伸性呈增大趋势;发酵流变特性中最大膨胀高度、总产气能力呈增大趋势,持气能力呈降低趋势;降落数值为166 s和179 s的样品馒头制作品质相对较好,而137 s和146 s的样品面包制作品质相对较好。这表明在穗发芽小麦实际应用中,由于种间差距,发芽程度(降落数值)并不能作为衡量小麦是否适合面制品原料的唯一条件,还应充分考虑其自身组分特性及面制品实际加工品质。
This paper studied the effects of germination on wheat grain characteristics, flour quality, dough rheological characteristics, fermentation characteristics, and steamed bread and bread quality.Results indicated that with increasing germination, the bulk density and 1 000-grain weight of wheat grains decreased, along with a greater degradation of starch within the endosperm.Both the whiteness and starch content in flour markedly diminished, while the damaged starch content markedly increased.There was a significant reduction in paste viscosity, breakdown, and setback values.Both the stability time and farinograph quality number trended downward, while the degree of softening trended upward.Both stretching energy and maximum resistance decreased, and extensibility showed an upward trend.In the experiment of making fermented flour products, compared with non-germinated wheat.The maximum dough height and total gas volume in the fermentation rheological properties showed an increasing trend, while the gas holding capacity showed a decreasing trend.The quality of steamed bread made from samples with falling numbers of 166 s and 179 s was relatively good, while the quality of bread made from samples with falling numbers of 137 s and 146 s was relatively good.This suggests that in the practical application of pre-harvest sprouted wheat, due to variety differences, the germination degree (falling number) cannot be the sole criterion for determining whether wheat grains are suitable as raw materials for flour products.The intrinsic properties of its components and actual processing quality of flour products should also be fully considered.
[1] SINGH C, KAMBLE U R, GUPTA V, et al.Pre-harvest sprouting in wheat:Current status and future prospects[J].Journal of Cereal Research, 2021, 86:13.
[2] MARTI A, CARDONE G, PAGANI M A.Sprouted cereal grains and products[J].Innovative Processing Technologies for Healthy Grains, 2020:113-141.
[3] 徐颖, 党长英, 沈汪洋, 等.芽麦的研究进展[J].粮食与油脂, 2019, 32(6):4-7.
XU Y, DANG C Y, SHEN W Y, et al.Research progress of the germinated wheat[J].Cereals & Oils, 2019, 32(6):4-7.
[4] OLAERTS H, COURTIN C M.Impact of preharvest sprouting on endogenous hydrolases and technological quality of wheat and bread:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2018, 17(3):698-713.
[5] NAUMENKO N, POTOROKO I, KALININA I.Stimulation of antioxidant activity and γ-aminobutyric acid synthesis in germinated wheat grain Triticum aestivum L.by ultrasound:Increasing the nutritional value of the product[J].Ultrasonics Sonochemistry, 2022, 86:106000.
[6] DZIKI D, LASKOWSKI J.Study to analyze the influence of sprouting of the wheat grain on the grinding process[J].Journal of Food Engineering, 2010, 96(4):562-567.
[7] »Euclid ExtrakCp UROVIĆ V, RADOVANOVIĆ M, MANDIĆ L K, et al.Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts[J].Ciencia y Tecnologia de Los Alimentos Internacional, 2021, 27(2):172-183.
[8] 张玉荣, 卢冠镪, 吴琼, 等.基于高光谱成像技术的发芽小麦分类研究[J].河南工业大学学报(自然科学版), 2022, 43(5):108-115;136.
ZHANG Y R, LU G Q, WU Q, et al.Research on classification of sprouted wheat based on hyperspectral imaging technology[J].Journal of Henan University of Technology (Natural Science Edition), 2022, 43(5):108-115;136.
[9] 杨露, 谭会泽, 刘松柏, 等.芽麦的营养价值特点及其在饲料和食品上的应用[J].粮食与饲料工业, 2018(12):46-49.
YANG L, TAN H Z, LIU S B, et al.Nutritional value of germinated wheat and its application in feed and food[J].Cereal & Feed Industry, 2018(12):46-49.
[10] LI Z, LUO Q Y, GAN Y J, et al.Identification and validation of major and stable quantitative trait locus for falling number in common wheat (Triticum aestivum L.)[J].Theoretical and Applied Genetics, 2024, 137(4):83.
[11] 张琴. 硬质小麦“Chara”α-淀粉酶1、2与穗发芽及迟熟淀粉酶的关系研究[D].雅安:四川农业大学, 2021.
ZHANG Q.Study on the relationship between α-amylase 1,2 from hard wheat “Chara” and PHS or LMA[D].Ya'an:Sichuan Agricultural University, 2021.
[12] DRONZEK B L, BUSHUK W, HWANG P.Scanning electron microscopy of starch from sprouted wheat[J].Cereal Chemistry, 1972, 49(2):232.
[13] LINEBACK D R, PONPIPOM S.Effects of germination of wheat, oats, and pearl millet on alpha-amylase activity and starch degradation[J].Starch - Stärke, 1977, 29(2):52-60.
[14] 胡慧敏. 发芽对小麦麸质蛋白的含量及麦粉品质变化的影响研究[D].南京:南京财经大学, 2020.
HU H M.Effect of germination on gluten protein content and wheat flour quality[D].Nanjing:Nanjing University of Finance and Economics, 2020.
[15] 齐笑笑. 发芽小麦粉气流分级产品及其面筋蛋白品质的研究[D].郑州:河南工业大学, 2022.
QI X X.Analysis of sprouted wheat flour and its gluten protein quality by air classification[D].Zhengzhou:Henan University of Technology, 2022.
[16] 王丽娜, 卞科.添加不同阶段的发芽小麦粉对面团流变学特性及面制品品质的影响[J].农业机械, 2011(20):92-96.
WANG L N, BIAN K.Effects of adding germinated wheat flour at different stages on rheological properties of dough and quality of flour products[J].Farm Machinery, 2011(20):92-96.
[17] 冯春露. 萌动小麦粉气流分级产品品质分析和应用研究[D].郑州:河南工业大学, 2019.
FENG C L.Quality analysis and application of germinated wheat flour classified by air classification[D].Zhengzhou:Henan University of Technology, 2019.
[18] NAUMENKO N, POTOROKO I, KALININA I, et al.The influence of the use of whole grain flour from sprouted wheat grain on the rheological and microstructural properties of dough and bread[J].International Journal of Food Science, 2021, 2021(1):7548759.
[19] HARELAND G A.Effects of pearling on falling number and α-amylase activity of preharvest sprouted spring wheat[J].Cereal Chemistry, 2003, 80(2):232-237.
[20] SKERRITT J H, HEYWOOD R H.A five-minute field test for on-farm detection of pre-harvest sprouting in wheat[J].Crop Science, 2000, 40(3):742-756.
[21] KONDHARE K R, FARRELL A D, KETTLEWELL P S, et al.Pre-maturity α-amylase in wheat:The role of abscisic acid and gibberellins[J].Journal of Cereal Science, 2015, 63:95-108.
[22] 李敏, 何思晴, 余英杰, 等.发芽对小麦粉营养品质及面团特性影响的研究进展[J].中国粮油学报, 2022, 37(3):178-185.
LI M, HE S Q, YU Y J, et al.Research progress on effects of germination on nutritional quality and dough characteristics of wheat flour[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(3):178-185.
[23] DHILLON B, CHOUDHARY G, SODHI N S.A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads[J].Journal of Food Science and Technology, 2020, 57(8):2800-2808.
