Neoh Galex K S, Dieters Mark J, Tao Keyu, Fox Glen P, Nguyen Phuong T M, Gilbert Robert G
Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia.
Foods. 2021 Jan 20;10(2):201. doi: 10.3390/foods10020201.
When wheat experiences a cold-temperature 'shock' during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity -amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.
当小麦在灌浆后期经历低温“冲击”时，会引发晚期成熟α-淀粉酶（LMA）的异常合成。这会增加受影响籽粒中的酶含量，进而可能导致降落数值（FN）急剧降低。按照商业标准，低FN被视为质量较差的指标，被认为不适用于最终产品用途。因此，受LMA影响的籽粒在谷物接收点要么被拒收，要么被降级为饲料级。然而，先前的研究发现低FN-LMA与面包质量之间没有实质性关联。本研究将先前的调查扩展到半固体食品，评估了用受LMA影响的面粉加工的新鲜白酱的物理质量。结果表明，高LMA面粉的FN较低，且呈现出较差的糊化特性。然而，在新鲜白酱加工过程中，在其他成分存在的情况下会发生凝胶化。这表明受LMA影响的面粉可能在低粘度产品中有新的应用。
