Environmental influences on flour composition, dough rheology, and baking quality of spring wheat
Environmental influences on flour composition, dough rheology, and baking quality of spring wheat
复制标题
环境对春小麦面粉成分、面团流变性和烘焙品质的影响
DOI：
10.1094/cchem.2000.77.4.507
复制
发表时间：
2000
期刊：
影响因子：
2.4
通讯作者：
K. Kidwell
中科院分区：
文献类型：
--
作者：
G. Mikhaylenko;Z. Czuchajowska;B. Baik;K. Kidwell
摘要太平洋西北地区高度多变的环境条件影响着该地区生产的小麦籽粒的碾磨和烘焙品质。本研究比较了不同环境下生产的软、硬春小麦籽粒的面粉组成、面团流变性和烘焙品质。13个软质和5个硬质春小麦品种在华盛顿州林德(半干旱)和费尔菲尔德(高降水)种植了3年。对谷物的面粉成分、流变性和实验烘焙产品质量进行了评估。面粉的组成、流变性和烘焙品质主要受环境的影响。与来自费尔菲尔德的品种相比，在林德种植的所有品种的蛋白质含量、微SDS值和吸水率水平都显著(P<；0.0001)高。来自费尔菲尔德的软粉的饼干直径更大(P<；0.0001)，而来自林德的硬小麦粉的面包体积更大(P<；0.0001)。结果表明，该方法具有较高的实用价值。
ABSTRACT The highly variable environmental conditions across the Pacific Northwest (PNW) influence the milling and baking quality of wheat grain produced in this region. This study was conducted to compare the flour composition, dough rheology, and baking quality of soft and hard spring wheat grain produced in diverse environments. Thirteen soft and five hard spring wheat cultivars were grown at Lind, WA (semiarid) and Fairfield, WA (high precipitation) for three years. Grain was evaluated for flour composition, rheology, and experimental baked product quality. Flour composition, rheological properties, and baking qualities were primarily influenced by the environment. Protein contents, microSDS values, and water absorption levels were significantly (P < 0.0001) higher for all cultivars grown at Lind compared with those from Fairfield. Cookie diameters were larger (P < 0.0001) for soft flours from Fairfield, whereas loaf volumes were higher (P < 0.0001) for hard wheat flours from Lind. Results indicate th...