小麦粉中的淀粉对其糊化特性的影响

Effect of starch in wheat flour on its gelatinization characteristics

从小麦粉中提取淀粉、直链和支链淀粉,再将其按不同的梯度添加到原小麦粉中去,用RVA来测定其粉糊化特性,以此来研究同源小麦淀粉、直链和支链淀粉对其糊化特性的影响规律。随着淀粉或支链淀粉添加量的增加,小麦粉糊化时的峰值黏度、低谷黏度、崩解值、最终黏度、衰减值和峰值时间都出现了上升的趋势,而糊化温度则表现为降低趋势。随着直链淀粉添加量的增加,小麦粉糊化时的峰值黏度、低谷黏度、崩解值、最终黏度、衰减值、峰值时间和糊化温度都出现了下降的趋势。

Starch, amylose and amylopectin extracted from wheat flour were added into the original flour in dif- ferent gradients, the gelatinization characteristics of which were measured through RVA to study the effects of con- genetic wheat starch, amylose and amylopectin on its gelatinization characteristics. With an increase of additive a- mount of starch or amylopectin, the peak viscosity, valley viscosity, breakdown value, final viscosity, pad value and peak-value time all presented an upward trend, however, the gelatinization temperature presented a downward trend. With an increase of additive amount of amylose, the peak viscosity, valley viscosity, breakdown value, final viscosity, pad value, peak-value time and gelatinization temperature all presented a downward trend.