Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (8): 1517-1524.DOI: 10.11869/j.issn.100-8551.2015.08.1517

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Effect of High Energy Electron Beam Irradiation on Quality and Dough Rheological Properties of Wheat Flour

WANG Shoujing1, LIU Yaobo1, HU Peng1, RU Yi1, WANG Zhaohua1, SUN Hongchun1, XU Fangzuo1, WANG Zhidong2   

  1. 1. Shandong Provincial Key Laboratory for Agricultural Product Processing/Institute of Agricultural Product, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100;
    2. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193
  • Received:2014-01-01 Revised:2015-03-16 Online:2015-08-03 Published:2015-08-05

高能电子束辐照对小麦粉品质及面团流变学特性的影响

王守经1, 柳尧波1, 胡鹏1, 汝医1, 王兆华1, 孙宏春1, 许方佐1, 王志东2   

  1. 1. 山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室, 山东 济南 250100;
    2. 中国农业科学院农产品加工研究所, 北京 100193
  • 通讯作者: 许方佐,男,研究员,主要从事辐照技术应用研究。E-mail:yznxfz@saas.ac.cn
  • 作者简介:王守经,男,研究员,主要从事农产品加工与贮藏技术研究。E-mail:wsj_10000@163.com
  • 基金资助:

    公益性行业(农业)科研专项(201103007)

Abstract:

In order to research the effect of high energy electron beam on wheat qualities and rheological properties of dough, radiation doses of 0, 1.9, 4.0, 6.2, 8.4 and 10.0 kGy were applied to wheat grains, the effects of radiation dose on water content of wheat, flour color, sedimentation and falling value, gluten index and rheological properties of flour were studied in this paper. Results showed that radiation dose decreased significantly the water content, L* and a* value of wheat flour, but increased b* value. High radiation dose (> 6.2 kGy) significantly increased the dried and wet gluten content of wheat flour. And sedimentation and falling value of flour decreased with increasing of radiation dose. Compared to the non-irradiated grain, the radiation dose significantly enhanced water absorption and softness of wheat dough, but reduced the mixing tolerance index, development and stability time of dough. The rheological properties of tensile area, tensile resistance, tensile proportion of wheat dough decreased with the increasing of radiation dose. But the high dose can lead to the quality deterioration of wheat flour. Therefore it is feasible and dangerous of irradition dose < 2.0kGy to wheat storage. This study is aim to provide application of high-energy electron beam radiation in wheat storage.

Key words: high energy electron beam, irradiation, wheat flour, dough, rheological property

摘要:

为了探索生物毒素电子束辐射降解剂量对小麦粉品质和面团流变学特性的辐照效应,采用0、1.9、4.0、6.2、8.4和10.0kGy的高能电子束射线辐照处理小麦籽粒,研究了不同辐照处理对小麦籽粒含水量、面粉色泽、面粉沉淀数值及降落数值、面筋指标和面团流变学指标的影响。结果表明,不同剂量的高能电子束辐照处理,极显著地降低了小麦籽粒的水分含量,对小麦粉色泽L*值的影响达到显著水平,a*值、b*值的影响达到了极显著水平。大于6.2kGy的高剂量辐照显著提高了小麦面粉干、湿面筋的含量,对照与辐照样品、各辐照样品之间的面筋指数差异均达到显著水平;面粉的沉淀数值和降落数值随辐照剂量的增加而降低。与未辐照样品相比,辐照处理显著地提高了小麦粉面团的吸水率和弱化度、降低了面团的形成时间、稳定时间和粉质指数,此外,小麦粉面团的拉伸曲线面积、拉伸阻力、拉伸比例等流变学参数,随辐照剂量增加呈下降趋势。高能电子束射线辐照处理,能导致小麦粉部分质量指标的下降,因此可将辐照剂量控制在2.0kGy以下。该研究结果为小麦高能电子束辐射贮藏技术的应用提供参考。

关键词: 高能电子束, 辐照, 小麦粉, 面团, 流变学特性