白糯小麦粉与糯米粉物化特性的比较

Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour

本试验研究了白糯小麦粉与普通小麦粉、糯米粉物化性质的差异,测定了白糯小麦粉、普通小麦粉和糯米粉的膨胀性、黏度特性、持水能力、糊透明度、冻融稳定性、消化性和糊化回生特性。结果表明,随温度的升高,白糯小麦粉、普通小麦粉和糯米粉的膨胀度随温度的升高呈递增趋势,但在较高温度下,白糯小麦粉的膨胀度高于糯米粉;与普通小麦粉比,白糯小麦粉有较高的峰值黏度、崩解值和较低的谷黏度、终黏度、回生值,糊化时间短,糊化温度低,不易消化;与糯米粉相比,白糯小麦粉的水合能力低,糊透明度差,峰值黏度、谷黏度、崩解值、终黏度和回生值低,糊化时间短,糊化温度高,易消化。白糯小麦粉的冻融稳定性好、抗回生能力强。

The swelling power, viscosity, water- retaining capacity, paste transparency, freezing and thawing stability, digestibility and paste retrogradation characteristics of whi/te waxy wheat flour, common wheat flour and glutinous rice flour have been measured. The results showed that in line with temperature increasing, the swelling power of white waxy wheat flour, common wheat flour and glutinous rice flour was increased, and the swelling power of white waxy wheat flour was higher than those of common wheat flour and glutinous rice flour at high temperature. Compared with common wheat flour, white waxy wheat flour had higher peak viscosity and breakdown as well as lower trough viscosity, final viscosity, setback and pasting temperature, shorter peak time and lower digestibility. White waxy wheat flour had lower water - retaining capacity, transparency, peak viscosity, trough viscosity, breakdown, final viscosity and setback, higher pasting temperature, shorter peak time and better digestibility than glutinous rice flour. White waxy wheat flour had good freezing and thawing stability and anti -retrogradation ability.