The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

Agricultural Sciences in China Pub Date : 2011-11-01 DOI:10.1016/S1671-2927(11)60179-X

Yan ZHANG , Yi-li YE , Jian-jun LIU , Yong-gui XIAO , Qi-xin SUN , Zhong-hu HE

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引用次数: 12

Abstract

Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008–2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L^* value of raw dumpling sheets. L^* value at 0 and 2 h after sheeting were significantly influenced by protein content (r=−0.46 and −0.52, P<0.01) and total starch content (r=0.55 and 0.57, P<0.01), respectively. Flour yellow pigment was significantly corrected with a^* (r=−0.67 and −0.62, P<0.01) and b^* (r=0.87 and 0.84, P<0.01) value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index (MTI, r=−0.55, P<0.01) were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=−0.54 and 0.47 (P<0.01). The positive relationships between peak viscosity (r=0.51, P<0.01), breakdown (r=0.54, P<0.01), and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement.

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山东冬小麦品种生饺品质与面粉特性的关系

摘要饺子是中国最重要的传统小麦制品之一。饺子的品质是由面粉和馅料的特性共同决定的，因此面粉品质的提高对饺子品质的提高起着重要的作用。利用2008-2009种植季在山东省济南市播种的39个山东冬小麦品种和先进品系，研究了中国生饺子品质的遗传变异及其与面粉特性的关系。与淀粉性质相比，蛋白质质量参数变化很大。不同小麦品种生饺子皮的颜色差异大于水煮饺子感官评价参数的差异，说明馅料对饺子皮颜色的影响较大。经鉴定，即麦20号和即麦12号两个品种品质优良，21个品种和先进品系品质优良。蛋白质和总淀粉含量影响生饺子皮的L*值。蛋白含量(r= - 0.46和- 0.52,p < 0.01)和总淀粉含量(r=0.55和0.57,p < 0.01)对覆膜后0和2 h的L*值有极显著影响。生饺子皮的面粉黄色色素在成膜后0和2 h分别以a* (r= - 0.67和- 0.62,P<0.01)和b* (r=0.87和0.84,P<0.01)值进行显著校正。面筋强度参数如面粉谱混合耐受指数(MTI, r= - 0.55, P<0.01)与外观呈正相关。MTI和能量与生饺弹性也呈极显著正相关，r= - 0.54和0.47 (P<0.01)。峰黏度(r=0.51, P<0.01)、击穿度(r=0.54, P<0.01)与生饺光滑度呈正相关。因此，在生料饺子的育种中应重视面筋强度和淀粉糊化参数的研究，以提高生料饺子的品质。

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Agricultural Sciences in China AGRICULTURE, MULTIDISCIPLINARY-

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3.2 months