Effects of increase in alpha-amylase and endo-protease activities during germination on the breadmaking quality of wheat.
Effects of increase in alpha-amylase and endo-protease activities during germination on the breadmaking quality of wheat.
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DOI：
10.3136/fstr.7.214
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发表时间：
2001-01-01
影响因子：
0.6
通讯作者：
Yamauchi, H.
中科院分区：
文献类型：
--
作者：
Ichinose, Y.;Takata, K.;Yamauchi, H.
以3个面筋强度不同的品种Victoria INTA、Harunoakebono和Leader为材料，研究了发芽过程中α-淀粉酶和内切酶活力升高对硬质小麦烘焙品质劣化的影响。由发芽损坏的小麦制成的面粉的面包品质劣化程度与每个品种的面筋强度有关。具有超强面筋的维多利亚品种比其他含强面筋的品种对发芽损伤的耐性更强。比面包体积的降低。这是由于面团的软化造成的；这是由于面团的混合峰值时间和破碎力的减少。面粉的α-淀粉酶和内切酶活力与面包品质有较高的相关性，但不影响面包烘焙品质。使用发芽过程中受损的小麦面粉降低面包品质的主要原因被认为是小麦籽粒中存在内切酶，导致面筋的部分分解。因此，建议在收获时检测全麦面粉的内切酶活力，以评价面包的品质。
Effects of an increase in alpha-amylase and endoproteinase activities during germination on deterioration in the breadmaking quality of hard wheat were examined using 3 varieties with different gluten strengths: VictoriaINTA, Harunoakebono and Leader. Deterioration in the breadmaking quality of flour from wheat damaged by germination differed in relation to the gluten strength of each variety. VictoriaINTA, which has extra-strong gluten, was more tolerant to germination damage than the other varieties which contain strong gluten. The decrease in specific loaf vol. resulted from softening of the dough; this was observed as a decrease in mixing peak time and breaking force of the dough. alpha-Amylase and endoproteinase activities of the flours did not influence breadmaking quality, although a high correlation was found between endoproteinase activity of whole wheat flour and breadmaking quality. The main reason that use of flour from wheat damaged during germination decreases breadmaking quality is thought to be the presence of endoproteinase in the wheat grain, which causes partial gluten decomposition. Accordingly, it is suggested that the endoproteinase activity of whole wheat flour should be examined at harvest in order to estimate breadmaking quality.