The differences of various waxy wheat lines flour quality | 不同品系糯小麦粉品质特性的差异
2009
Qin Peng, Yunnan Agricultural University, Kunming(China), College of Agronomy and Biotechnology | Wu Ronglin, Yunnan Agricultural University, Kunming(China), College of Agronomy and Biotechnology | Ma Chuanxi, Yunnan Agricultural University, Kunming(China), College of Agronomy and Biotechnology
Chino. 对26个糯小麦品系、8个非糯小麦品种和4个部分糯小麦品种的理化性质研究结果表明：糯小麦粉的降落值为64～77s，远低于非糯小麦和部分糯小麦，各品系间差异较小；而吸水力较部分糯小麦和非糯小麦强，最高达73．5％，并具有较高的公差指数、较低的粉质质量指数、较短的形成时间和稳定时间，因此流变学特性较弱；总淀粉含量与非糯小麦及部分糯小麦没有显著差异，表明糯质突变没有影响到籽粒中总淀粉含量；糯小麦的糊化温度和峰值温度分别介于60．7～63．6℃和67．3～72．6℃之间，都低于部分糯小麦和非糯小麦；还具有高崩解值、低峰值黏度和回生值。此外，糯小麦粉的降落值与α-淀粉酶活性不存在相关关系。[著者文摘]
Mostrar más [+] Menos [-]Inglés. Flour physicochemical characteristics of 26 waxy, 8 non-waxy and 4 partial-waxy wheat varieties （lines） were investigated in the present study. Though the values among waxy wheat lines were not wide, falling number of waxy wheat flour were dramatically lower than partial-waxy and non-waxy wheat with 64 - 77 s. The waxy wheat had higher water absorption （ the highest one was 73.5% ） , tolerance index, lower flour quality number, development time and stability time, therefore the rheology characteristic of waxy wheat was weak. The starch content hadn＇t the remarkable difference with the non-waxy and partial-waxy wheats, which indicated the mutation of the Wx genes had not affected starch biosynthesis. The pasting temperature （60. 7 - 63.6 ℃ ）, the peak temperature （67.3 - 72. 6 ℃ ） , peak viscosity and setback of waxy wheat were lower than the non-waxy and partial-waxy ones, while the breakdown were higher. Additionally, there was no significant relationship between those of falling numbers and α-amylase activity of waxy wheat.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences