糯小麦与普通小麦配粉粘度参数的比较研究

Comparison of Viscosity Parameters of Waxy Wheat Flour and Its Blending with Common Wheat Flour

研究了2个糯小麦和2个普通小麦品种面粉及其配粉的粘度参数变化．结果表明，糯麦粉与普通小麦粉粘度参数存在较大差异：面粉低谷粘度、最终粘度和反弹值均以普通小麦粉较大，差异达1％显著水平；峰值粘度以普通麦粉较大，但与糯麦1号差异未达显著水平；稀懈值则以糯麦粉较大，差异达1％显著水平．随着添加糯麦粉比例的增加，配粉处理的低谷粘度、最终粘度和反弹值呈显著下降趋势，峰值粘度表现为先降低而后升高，稀懈值则呈明显上升趋势，糊化温度升高但变幅较小．配粉糊化特性的变化趋势与添加的糯小麦品种类型关系密切，糯麦1号配粉与糯麦2号配粉的变化特征明显不同；以豫农949与糯麦1号配粉效果最优，有利于改善面奈品质，新麦18号与糯麦1号次之，糯麦粉添加比例以10％～20％为宜．

Viscosity parameters of flour from two waxy wheat cuhivars and two common wheat cuhivars and their blending were evaluated in this paper. The results indicated that great difference of viscosity parameters existed between waxy and common flour. Parameters such as final viscosity, hold-through and setback of common flour were significantly higher than that of waxy flour. Peak viscosity of common flour was also higher than that of waxy flour. However, breakdown of common flour was significantly lower than that of waxy flour. With the increase of added waxy flour proportion, final viscosity and hold-through and setback significantly decreased, while breakdown value enhanced markedly. Peak viscosity decreased at early stage but later improved with the increase of waxy flour proportion. The gelatinization temperature increased within a small range. The changing tendency of the gelatinization characteristics of the blended flour was closely related to the eultivar type of the added waxy wheat. The blended flour of waxy wheat No. 1 and that of No. 2 were obviously different in their changing characteristics. The results also showed that Yunong 949 blended with waxy wheat No. 1 had the best quality for noodle production, followed by Xinmai 18 with waxy wheat No. 1. The optimum proportion for added flour of waxy wheat No. 1 was 10% - 20%.