Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Food Chem. 2022 Mar 1;371:131283. doi: 10.1016/j.foodchem.2021.131283. Epub 2021 Oct 1.
Relationships amongst solvent retention capacity (SRC) profiles and quality characteristics of triticale cultivars were investigated. Superior triticale grains resulted into flours with preferable quality attributes for baking bread. Standard and supplementary SRC-values exhibited significant correlation with grain, flour, and dough quality. Positive correlations among sucrose-SRC with ash, pentosan, and ferulic acid (FA) contents were significant. The standard SRC-profiles along with metabisulfite-SRC (MBS-SRC) and ethanol-SRC exhibited significant correlation with damaged starch (DS) content. The ethanol-SRC demonstrated strong correlations with water absorption capacity, FA, and Dmax-value alveolab parameter. Triticale flours containing a higher amount of anti-parallel β-sheets and tyrosine exhibited higher lactic acid-SRC (LA-SRC) and gluten-performance-index (GPI). Positive correlations between sodium dodecylsulphate-SRC (SDS-SRC) and anti-parallel β-sheets percentages were noticed. The LA-SRC, GPI, MBS-SRC, SDS-SRC, and SDS+MBS-SRC were positively correlated with SDS-sedimentation, gluten index and negatively to sulfhydryl-groups content. Triticales having higher LA-SRC and MBS-SRC resulted in dough with higher strength and tenacity.
研究了溶剂保持能力（SRC）谱与黑小麦品种品质特性之间的关系。优质黑小麦籽粒可制成烘焙面包品质较好的面粉。标准和补充 SRC 值与谷物、面粉和面团品质呈显著相关。蔗糖-SRC 与灰分、戊聚糖和阿魏酸（FA）含量之间呈显著正相关。标准 SRC 谱与亚硫酸盐-SRC（MBS-SRC）和乙醇-SRC 与破损淀粉（DS）含量呈显著相关。乙醇-SRC 与吸水率、FA 和 Dmax 值肺泡参数呈强相关性。含有较高量反平行β-折叠和酪氨酸的黑小麦粉具有较高的乳酸-SRC（LA-SRC）和谷朊粉性能指数（GPI）。SDS-SRC 与反平行β-折叠百分比之间存在正相关关系。LA-SRC、GPI、MBS-SRC、SDS-SRC 和 SDS+MBS-SRC 与 SDS 沉降值、面筋指数呈正相关，与巯基含量呈负相关。LA-SRC 和 MBS-SRC 较高的黑小麦品种可使面团具有更高的强度和韧性。
