糯小麦粉与普通小麦粉配粉糊化特性的研究

Studies on Gelatinization Characteristics of Blended Glutinous and Common Wheat Flour

选用糯小麦品种中糯一号与普通小麦(非全糯小麦)品种豫麦47、温6和澳大利亚优质面条小麦品种Gamenya,进行籽粒蛋白质含量、淀粉含量及直链淀粉含量的测定。并将中糯一号面粉分别与豫麦47、温6面粉配粉,进行了RVA试验(快速粘度分析),研究了三种单一品种面粉及其配粉的糊化特性。结果表明:中糯一号籽粒蛋白质含量、淀粉含量与供试普通小麦品种相近。但其直链淀粉含量很低,仅为1. 45%,远低于供试普通小麦品种。在RVA试验中,中糯一号面粉糊化快,峰值时间比普通小麦缩短了一半,其粘度下降到低谷后,粘度曲线变化平缓,回冷值很小,明显与供试普通小麦不同。糯小麦与普通小麦配粉的粘度曲线呈双峰状,其粘度参数因糯、普小麦配粉比例不同而不同。总之,在普通小麦粉中加入糯小麦粉后,面粉直链淀粉含量和糊化特性发生了变化,对面制食品品质将产生一定的影响。

The RVA experiment (rapid viscosity analysis) was carried out for detecting the protein, starch and amylose contents in grain samples of glutinous wheat Zhongnuo 1 as well as common wheat Yumai 47 (non-completely glutinous wheat), Wen 6 and Australian high quality wheat Gamenya for making noodle. The flour Zhongnuo 1 was blended with the flour Yumai 47 and Wen 6, also the RVA experiment was carried out, and the gelatinization characteristics of three single varieties of flour and their blended flour were studied. The results indicated that the protein and starch contents in grain samples of glutinous wheat Zhongnuo 1 were near to those of common wheat. But its amylose contents were relatively low and only 1.45%, far lower than those of common wheat varieties. During experiment, Zhongnuo 1 flour was quickly gelatinized; the peak time was as a halt short as that of common wheat; the viscosity curve changed smoothly and the recooling value was very low, obviously different from common wheat. The viscosity curve for the blended flour of glutinous wheat and common wheat presented double peaks and its viscosity parameters were different along with blending proportion of glutinous wheat and common wheat. In short, after the common wheat flour was added into the glutinous wheat flour, the amylose contents in flour and gelatinization characteristics were changed, which would bring a certain influence on quality of foods made from the flour.