Comparative study on evaluation methods for quality characteristics of northern style chinese steamed bread | 北方馒头品质评价方法的比较

chinois. 【目的】馒头品质是中国小麦改良的重要目标,准确性高、重复性好的评价方法是有效进行遗传改良的前提和基础。本文目的为研究实验室北方馒头品质评价方法。【方法】25个不同筋力小麦品种分别种植于黑龙江、宁夏、新疆和甘肃,采用机制方法加工北方馒头,用国标GB/T17320-1998和澳大利亚面包研究所（BRI）馒头品质评价方法进行品质评分,以比较2种馒头品质评价方法的异同。【结果】BRI评价方法中的压缩张弛性（SR）与国标馒头评分中体积、比容、弹性及总评分呈正相关（r=0.60―0.72）,可作为馒头品质评价的有效指标。BRI总评分与国标总评分均呈显著正相关（r=0.66,P＜0.01）,但其总评分值相对较低。【结论】BRI馒头品质评价方法能更好区别不同筋力馒头品质间的差异,且较为客观、易操作,可以用来有效评价中国北方馒头。质构仪压缩张弛性可以较好地反映馒头的适口性,能对馒头品质进行客观量化评价。基于国标和BRI方法,研究提出了新的馒头品质评价标准。

anglais. 【Objective】 Improvement of northern style Chinese steamed bread (CSB) quality is an important breeding objective in China, and a repeatable and accuracy evaluation procedure is crucial for breeding program. Two scoring systems including the national standard method GB/T17320-1998 and the Bread Research Institute of Australia Limited (BRI) method were used to compare the northern style CSB quality. 【Method】 Twenty-five wheat genotypes were grown at four locations in 2002 season in spring-sowing wheat zones. With water addition determined by gluten strength and grain hardness, these genotypes were examined for their suitability of steamed bread evaluated by BRI method. The texture of northern style CSB was also evaluated by a Texture Analyzer TA-XT2i and by trained panelists using the national standard method GB/T17320-1998. The color was measured by a Minolta CR-310 colormeter.【Result】 Stress relaxation (SR) in BRI scoring system had a significant and positive correlation with volume, specific volume, springiness, and total score of northern style CSB from the national standard method (r=0.60-0.72). SR is recommended as a major parameter in evaluating steamed bread quality. With a relatively lower score, the BRI total score was significantly and positively correlated with total score from the national standard method (r=0.66). 【Conclusion】 The BRI method can distinguish the small difference among steamed bread quality made from flours with different gluten strengths. It is more objective and convenient, so it can be used to evaluate the steamed bread quality. Stress relaxation from the texture analyzer can be used to evaluate northern style steamed bread quality, since it is closely associated with CSB springness. An improved method was proposed for the evaluation of northern style CSB quality of common wheat cultivar, based on methodologies used in the BRI quality scoring system and Chinese national standard for northern style CSB.