糯质麦粉理化加工特性及配粉研究

糯小麦是一种新型小麦,含支链淀粉(含量≥99%),其理化特性不同于普通小麦,因此在食品和非食品工业中有着巨大的应用价值。自20世纪90年代以来,糯小麦研究已成为国际上研究的热点,近年来也得到我国育种家的重视,且已有少数糯小麦品种问世。针对冬性糯质小麦新品系(临糯7385)及普通冬小麦新品种,通过物理、化学测定的方法,测定其麦粉的黏弹性物理参数、谷蛋白、淀粉含量及确切组分;按不同比例配方,配制适合不同加工用途的配粉,研究适合不同加工用途的配粉物理指标;最终形成专用粉配粉配方技术。

Study on the Processing Characteristics of Physical and Chemical and Blending Flour in Waxy Wheat

Glutinous wheat is a kind of new wheat. It contains less than 1% amylose and it is different from the common wheat. It has great potentiality in both food and non-food industries. The research on glutinous wheat has become the hotpot in the world since the early 1990s. It has been begun in China in recently years. Now, there appear some glutinous wheat lines. Our study is adopting the method of physical and chemical, with the flour of glutinous wheat line, glutinous wheat 7385, and common winter wheat variety, physical parameter for viscoelasticity, glutenin, starch content, and other compositions have been determined in the present research. In addition, blending flours for different purpose have been carried out in different proportion, physical indicators of blending flour have been investigated and the formula blending flour technical developed.