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作者	单位
李晓丽，张洋，姜兰芳，郝建宇，王敏，马小飞，张定一，姬虎太	（山西农业大学小麦研究所，山西临汾 041000）

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中文摘要:

为探究面筋聚集仪测试（GPT）在快速预测小麦加工品质方面的可行性，以150份小麦品种（系）面粉样品为材料，对面筋聚集指标、沉降值、面筋含量、面团流变学指标等主要面粉质量参数进行检测，并分析面筋聚集指标与其他被测指标的相关性。结果表明，供试小麦粉被测指标中，吸水率的变异系数最小(4.69%)，面团形成时间的变异系数最大(82.08%)，峰值时间（PMT）、启动能量（A1）、稳定能量（A2）的变异系数均大于40%。PMT、峰值扭矩（BEM）、峰前值（AM）、峰后值（PM）、A1、A2和聚集能量（A3）共7个GPT指标与其他被测指标存在不同程度的相关性，其中PMT与沉降值呈极显著正相关（P<0.01），与湿面筋含量呈极显著负相关；BEM、AM、PM、A3与沉降值和湿面筋含量均呈极显著正相关；AM、PM和A3与吸水率、形成时间等粉质仪指标均呈极显著正相关；PMT与吸水率呈极显著负相关，与形成时间和稳定时间呈极显著正相关；PMT、AM和PM与拉伸面积、最大拉伸阻力呈极显著正相关。利用GPT特性建立与其他被测品质指标的逐步线性回归方程，决定系数均达到0.01显著水平，其中拉伸面积、最大拉伸阻力、面筋指数、稳定时间等指标的决定系数较高（R²>0.6)。A3可以预测沉降值、湿面筋含量等指标，PMT、AM、PM可以预测稳定时间、拉伸面积、面筋指数等面团指标。

英文摘要:

In order to explore the feasibility of using GlutoPeak test(GPT) for rapid evaluation of wheat quality, flour samples of 150 wheat varieties（lines） were tested for the main quality indicators, including GPT indicators, sedimentation, gluten content, and dough rheological properties. The correlations between GPT indicators and other parameters were evaluated. The results showed that among the tested indicators of the wheat flour samples, water absorption had the smallest coefficient of variation(4.69%), while dough development time had the largest coefficient of variation(82.08%). The coefficients of variation for peak maximum time, startup energy, and plateau energy were all above 40%. Correlation analysis showed that there were significant correlations between the GPT indicators and dough rheological properties. The seven GPT indicators included peak maximum time(PMT), brabender units at the maximum(BEM), ante maximum(AM), post maximum(PM), startup energy(A1), plateau energy(A2) and aggregation energy(A3). The PMT showed a highly significant positive correlation with sedimentation and a highly significant negative correlation with wet gluten content, while the BEM, AM, PM and A3 exhibited a highly significant positive correlation with both sedimentation and wet gluten content. The AM, PM and A3 showed a highly significant positive correlation with water absorption and development time. The PMT had a highly significant negative correlation with water absorption, while it showed highly significant positive correlations with development time and stability time. The PMT, AM and PM were significantly positively correlated with stretch area and max resistance. Then, stepwise linear regression models were developed using the GPT indices to predict other parameters. The coefficients of determination were all significant at the 0.01 level, and the GPT indicators had high coefficients of determination(R²>0.6) for other parameters, such as stretch area, max resistance, gluten index, and stability time. A3 can predict sedimentation and wet gluten content, while PMT, AM and PM can predict stability time, stretch area, and gluten index among dough indicators.

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