糯小麦与非糯小麦面粉糊化特性的比较

Comparison of gelatinization properties of waxy wheat and common wheat

淀粉是小麦籽粒的重要组成部分,约占小麦粒重的70%～75%。淀粉糊化特性的不同是区分小麦类型、判断小麦淀粉品质特性的重要依据。实验以农大糯麦1号、糯227等5个糯麦品种及非糯小麦品种京411为材料,利用RVA测试其糊化特性,结果表明,糯麦与非糯小麦在峰值黏度、峰值时间、糊化温度等糊化特性参数上存在显著差异,而峰值黏度与小麦的糯性与否无关。

Starch is an important composition of wheat kernel,and its weight accounts for about 70~75% of grain weight.The quality of wheat starch can be judged by starch gelatinization properties.Five kinds of waxy wheat flour and the common wheat flour were tested for gelatinization property by RVA test.The result showed that significant differences were found among them including peak value of viscosity,time,and temperature.