糯小麦的开发和应用研究进展

旨在总结糯小麦的应用现状，分析制约糯小麦推广应用的关键问题，为糯小麦规模化推广应用提供参考。在糯小麦理化特性方面，重点简述糯小麦的淀粉构成及糊化特性；在糯小麦应用方面，主要对其在食品加工及其他工业生产领域的应用研究进行概述。其中，在食品改良方面，添加少量糯小麦可提升食品的口感和货架期，尤其在冷冻食品中具有独特优势；在酒精工业中，添加糯小麦可明显提升酒精转化率和白酒口感；此外，糯小麦可作为一种新材料，在新型食品开发、造纸、医药等众多工业生产领域有良好的应用潜力。糯小麦淀粉特性优异，在众多领域拥有广阔的应用前景，但目前有关糯小麦在食品加工中的应用价值研究尚未达成一致结果，且尚未见其大面积推广和成功用于商业应用的报道，这些均有待进一步研究。

Development and Application of Waxy Wheat

In order to provide some references for the extensive promotion and application of waxy wheat in production, we summarized the application status of waxy wheat and analyzed the key problems in promotion.In terms of the physicochemical properties of waxy wheat, we emphatically describe the starch composition and gelatinization properties; in the application of waxy wheat, food processing and other industrial production are detailed outlined in this review.In terms of food improvement, a low content of waxy wheat can be added to enhance the taste and extend the shelf life, especially in frozen food.In the alcohol industry, the addition of waxy wheat has a vast improvement on the conversion rate of alcohol and the taste of liquor.In addition, as a new material, waxy wheat has good application potential in the development of novel food, papermaking, and medicine, etc.Waxy wheat has a unique starch quality and broad application prospects in many fields, but the research findings of its value in food processing are inconsistent and the widespread promotion and successful commercial application of it have not been reported, so that the further researches are needed.