Keywords

Wheat, Protein, Starch, Bread Quality

Abstract

Wheat varieties and newly bred high-generation strains that have been widely planted in the Huanghuai wheat region in recent years were selected as materials, and near-infrared (NIR), gluten analyzer, farinograph, rapid viscosity analyzer (RVA) and gel chromatography (SE) were used. -HPLC) method to analyze protein quality indicators and starch gelatinization parameters, and analyze the relationship between each quality parameter and its relationship with bread baking quality. The results show that there is a positive 0.01 or 0.05 level correlation between gluten macropolymers (GMP), SDS (sodium dodecyl sulfate)-sedimentation value, wet gluten index, degree of weakening and most protein quality indicators. GMP, SDS- Sedimentation value, wet gluten index, dry gluten content, flour protein content, glutenin content, formation time, and stabilization time are all positively correlated with bread baking quality at a level of 0.01, and wet gluten content is positively correlated with bread volume and score at 0.01 and 0.05 respectively. There is a positive correlation at the level; there is a negative correlation at the 0.05 and 0.01 levels between the gliadin content and degree of weakening and the bread volume and score respectively. The water absorption rate has a negative correlation at the 0.01 level with gelatinization temperature, final viscosity and regeneration value, the formation time has a positive correlation with the peak viscosity and dilution value at a 0.05 level, and the GMP has a negative correlation with the gelatinization temperature at a 0.05 level. The effect of each quality parameter on bread volume is in the order of wet gluten index>weakening degree>formation time>wet gluten content>gelatinization temperature, etc., and the effect on bread score is in the order of glutenin>stability time>gliadin>flour protein. Content > water absorption, etc. There is a wide correlation between wheat quality test indicators. Wet gluten index, degree of weakening, glutenin, and stability time are important indicators that reflect bread baking quality; GMP or SDS-sedimentation value measurement can be performed in the early generation, and gluten meter can be used in the middle and high generations. , Farinograph measurement; in the quality testing process, the importance of wet gluten index and degree of weakening should be paid attention to, and the impact of wheat flour starch quality on bread quality should also attract attention.

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Original research done by Wang Meifang, Zhao Shilei, Lei Zhensheng, Wu Zhengqing, Chao Yueen, Xu Fuxin, Yang Pan, Yang Huimin, Liu Jiaping, Li Wei

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