糯小麦粉添加比例对其理化性质的影响

Waxy Wheat Flour Blending vs Flour Characteristics

研究了糯小麦粉添加比例对混合粉理化性质(如Zeleny沉淀值、蛋白质含量、面筋含量、直链淀粉含量、总淀粉含量、稳定时间等)的影响。糯小麦粉以0、10%、20%、30%、40%、50%、60%、70%、80%、90%和100%的比例添加到扬麦17(1)粉中,并且以0、20%、40%、60%和80%的比例添加到扬麦158(1)、扬麦158(2)和扬麦17(2)中。结果表明2种小麦粉混配后降低了损伤淀粉含量,其中在糯小麦粉比例为80%时出现最小值;吸水率随糯小麦粉比例的增加不断升高,而形成时间、稳定时间、公差指数、粉质质量指数等都不呈现规律性变化;混合小麦粉的糊化过程呈现典型的"双峰"曲线,表明2种小麦粉混配后在糊化时仍是独立进行的,并未随着均匀的混配过程而完全融为一体,即使将混合小麦粉放置6个月后进行再次测定,其糊化性质与仅放置2周的测定结果没有显著变化,表明糯小麦的这种糊化特性的原因可能是2种小麦粉的淀粉本身存在一定的结构差异所致。

To further find out the flour characteristics of waxy wheat,the flour indexes,such as zeleny sedimentation,protein content,gluten content,amylose content,starch content and dough stability time of flour samples blended with different rate of waxy wheat flour were determined in present study.Waxy flour was blended with Yangmai 17（1） separately at rate of 0,10,20,30,40,50,60,70,80,90,and 100%,and blended separately with Yangmai 158（1）,Yangmai 158（2）, and Yangmai 17（2） at 0,20,40,60,and 80%.Results show that damaged starch contents decreases in every blended flour,and the lowest value appears in the flour blended with 80% waxy flour.Dough water absorption increases with increasing waxy flour proportion,but dough development time,stability time,tolerance index,and quality number show no evident trend.The waxy wheat blended flour samples exhibit obvious ＂two-peak＂ curve in amylograph test.It is indicated that the two kinds of flour are gelatinized independently after blending,and the phenomena does not alter six months later.It is indicated that there is structure difference between waxy and non-waxy wheat starches.