Mixolab 参数与粉质 拉伸参数及面包烘烤品质的关系

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1 作物学报 ACTA AGRONOMICA SINICA 2009, 35(9): ISSN ; CODEN TSHPA9 DOI: /SP.J Mixolab 参数与粉质 拉伸参数及面包烘烤品质的关系 张艳何中虎,3,* 王彦飞 陈新民 王德森 Humieres G D 2 冯建军 4 / /, 0008; 2 Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France; 3 (CIMMYT), 0008; , : (Chopin Technologies, France) Mixolab, Mixolab 4, Mixolab, Mixolab (C2 ) (C4 ), 74%~90%; C2, 52% 73% 70% 68%; Mixolab C2, C3 C4 C5 C5 Mixolab,, Mixolab : Mixolab ; ; ; ; Relationships of Mixolab s with Farinograph, Extensograph s, and Bread-Making Quality ZHANG Yan, WANG Yan-Fei, CHEN Xin-Min, WANG De-Sen, Humieres G D 2, FENG Jian-Jun 4, and HE Zhong-Hu,3,* Institute of Crop Sciences, Chinese Academy of Agricultural Sciences / National Wheat Improvement Center / Key Laboratory for Crop Genetics and Breeding, Beijing 0008, China; 2 Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France; 3 CIMMYT China Office, Beijing 0008, China; 4 Sanhe Seed Company, Sanhe , China Abstract: Bread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters and dough characteristics determined by Farinograph, Extensograph, and bread-making quality. Forty-one breeding lines were used to measure parameters of Mixolab, Farinograph, Extensograph and bread-making quality, and to determine the associations between parameters of Mixolab and Farinograph and Extensograph and the reliability of predicting bread-making quality using these parameters. These results indicated that parameters of Farinograph and Extensograph could be predicted by Mixolab C (development time), stability, C2 (protein weakening during heating) and time C4 (time to come setback of starch pasting), accounting for 74 90% of the variation. Mixolab C2 could be used in prediction of loaf volume, bread appearance, structure, and total score, accounting for 52%, 73%, 70%, and 68% of variation, respectively. For bread texture and elasiticity, the Mixolab stability, C2, parameters of starch pasting properties, such as time C3, C4, C5, and T C5, were more important parameters. The effects of protein property and starch quality on bread baking quality were explained well with Mixolab parameters, thus, Mixolab was particularly applicable to determine wheat quality property. Because of the different contributions to the evaluations of bread volume, texture, and structure, Mixolab, Farinograph, and Extensograph are suggested to be used according to experimental purposes. Keywords: Mixolab; Farinograph; Extensograph; Common wheat; Bread-making quality (948 )(2006-G2) (973 )(2009CB8300) * (Corresponding author):, zhhe@public3.bta.net.cn; Tel: Received(): ; Accepted( :

2 9 : Mixolab 739,,, [-7],,,, 70% [8] Andersson [9], 65.4% (Farinograph) (Mixograph)(Extensograph) (Alveograph)(Rapid Visco-Analyzer) (Falling Number), 25~30, ;,, (Chopin Technologies, France) Mixolab,, Mixolab [0-], [2-3], 4, Mixolab, Mixolab 材料与方法. 4, ,,, <4.0 min 4.0~8.0 min >8.0 min ( AACC 56-8B ) 200 s,.2 (SKCS400 Perten Instruments AB, Sweden) 4, 4.5% 5.5% 6.5%, 6~20 h, Buhler AACC26-2A, AACC 54-2 AACC 54-0 (80 min) [4] Mixolab, C C2 C3 C4 C5, 30 8 min 20 min.3 Minitab Mixolab, 2 结果与分析 2. Mixolab ( 2), C ( C, Mixolab ) C4 ( C4, ) C2 ( ) C5 (), 4, 83% C4 Mixolab C2 C5, 4, 89%, C, C4 ; C4 Mixolab Code 2 Phase 30 Keeping constant 30 C2 Heating C2 3 C2 C3 4 C3 C4 5 C4 C5 表 曲线各参数的品质含义 Table Quality parameters of Mixolab graph Signification Beginning of mixing Protein weakening Starch Gelatinization Starch stability during heating Starch retrogradation Characteristic torques Temperatures of each torque Time to reach the torques C T C Time C C2 T C2 Time C2 C3 T C3 Time C3 C4 T C4 Time C4 C5 T C5 Time C5

3 图 Mixolab 曲线 Fig. Mixolab graph A, B, C A: temperature curve of Mixolab; B: temperature curve of dough; C: measuring curve. Meaning of Mixolab can be showed Table. Table 2 表 2 用 Mixolab 参数预测面团粉质仪和拉伸仪参数及面包烘烤品质的数学模型 Mathematical models for predicting Farinograph, Extensograph parameters, and bread baking quality from Mixolab data (y) Predicted parameter (y) Farinograph parameter Mathematical model Development time y = TimeC + 6.6C TimeC T C5 83 Stability y = Stability Mixolab C TimeC T C5 89 Mixing index y = C2 80 Extensograph parameter Energy y = Stability Mixolab 80 5 cm Resistance y = Stability Mixolab 74 Maximum y = Time C Stability Mixolab Time C C2 90 Bread baking quality Volume y = C2 52 Appearance y = C2 73 Texture y = Stability Mixolab 655 Time C C T C5 78 Elasticity y = Stability Mixolab 753 Time C C C5 70 Structure y = C2 70 Total score y = C2 68 R 2 (%), Mixolab C4 ; C2 C5, C2, 80% ; C2,, Mixolab C2 ( 3), Mixolab C2 Mixolab C2, <<, Mixolab ( 4) 2.2 Mixolab, 5 cm Mixolab, 80% 74%; C2 C Mixolab C2, 4 90% ( 2), Mixolab 5 cm, Mixolab

4 9 : Mixolab 74 Table 3 表 3 Mixolab 参数与粉质仪和拉伸仪参数的相关分析 Correlation coefficients between mixolab and farinograph and extensograph parameters Mixolab Development time Stability Mixing index Energy 5 cm 5 cm resistance Extensibility Max. resistance Stability 0.79 ** 0.88 ** 0.72 ** 0.90 ** 0.86 ** ** C C ** 0.75 ** 0.90 ** 0.58 ** 0.70 ** ** C ** 0.29 C * ** 0.4 C ** ** 0.07 * P < 0.05; ** P < 0.0. Table 4 表 4 强 中 弱筋面粉的粉质仪和 Mixolab 参数的平均值及变异范围 Averages and ranges of farinograph and mixolab parameters of strong, medium, and weak-gluten flour Farinograph Weak gluten Medium gluten Strong gluten Mean Range Mean Range Mean Range Development time (min) Stability (min) Mixing index (BU) Mixolab Stability (min) C2 C2 (N) , Mixolab (C ) (C2 ), Mixolab (C2 ), 5 cm Mixolab C2 ( 3), Mixolab C2 C3 C4 C5, Mixolab C2, <<, ( 5), 2.3 Mixolab Mixolab ( 2), C2, 52% 73% 70% 68%, C2 Mixolab C2 C5, 4 78%; C3 Mixolab C4 C5, 70%,,, Mixolab C2 C3, C2 C4 C5 C5, Table 5 表 5 强 中 弱筋面粉的拉伸仪和 Mixolab 参数的平均值及变异范围 Average and range of extensograph and mixolab parameter of strong, medium, and weak gluten flour Extensograph Weak gluten Medium gluten Strong gluten Mean Range Mean Range Mean Range Energy (cm 2 ) Max. resistance (BU) Mixolab Stability (min) C2 C2 (N)

5 742 35, G 70% 80% 70% 6% 62% 82%( 6) Mixolab, Mixolab, Mixolab, Mixolab,, Mixolab Mixolab C2 ( 7), 0.59~0.85, Mixolab C2 Table 6 表 6 用粉质仪和拉伸仪参数预测面包烘烤品质的数学模型 Mathematical models for predicting bread baking quality from Farinograph and Extensograph data (y) Predicted parameter (y) Mathematical model Volume y = Development time Energy.5 Max. resistance 70 Appearance y = Stability 0.03 Mixing index Energy 80 Texture y = Development time 0.02 Mixing index 70 Elasticity y = Development time 0.9 Stability 0.03 Mixing index 6 Structure y = Development time 0.03 Mixing index Extensibility 62 Total score y = Development time.66 Stability 0.2 Mixing index Energy 0.0 Max. resistance 82 R² (%) Table 7 Volume 表 7 Mixolab 参数与面包烘烤品质的相关系数 Correlation coefficients between mixolab parameters and bread baking quality Appearance Texture Elasiticity Structure Total score Stability 0.70 ** 0.75 ** 0.7 ** 0.64 ** 0.69 ** 0.75 ** C * * 0.36 * C ** 0.85 ** 0.78 ** 0.74 ** 0.83 ** 0.8 ** C C * 0.37 * 0.25 C * 0.45 * 0.3 * P < 0.05; ** P < 讨论 Mixolab, [5], Mixolab C2 C4 C5,, C2, ; C4 C5,,, C4 C5 5 cm,, Mixolab 5 cm ;,, Mixolab, C2 C2,, CO 2 [6-7], C2,,, Mixolab C2 C4 C5 C5, [6-7,8-9] Mixolab,,, (50 g ) Mixolab, 50 g,, 300 g;

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