糯小麦粉特性及其制品的品质研究.pdf

糯小麦粉和糯小麦淀粉的糊化温度都比普通小麦高；糯小麦淀粉的回生程度显 著小于对照样。 糯小麦粉、淀粉微观结构也是影响其糊化 Tp 值、热焓值△H 等参数的原因之一。 3、对糯小麦粉配粉后面团进行流变学测定。随着糯小麦粉添加比例的升高， 检测参数有下降趋势。添加量为 10%、20% 时，参数变化不显著，添加量增加 30% 时面团流变学参数下降显著。糯小麦粉制作的面团面筋结构比郑 9023 粉面 团密实，但其面筋网络形成较差。添加20% 的糯小麦粉，制得的面团具有最佳 面筋结构。 4 、研究了糯小麦粉在馒头、面条中应用的前景。制作馒头时添加 8%的糯 小麦粉可以得到口感和储藏性能俱佳的产品。糯小麦粉配粉可以提高面条品质， 提高面条的光滑性，同时对面条的韧性和粘性也有改善。在本研究中，向对照 样中添加 20%左右的糯小麦粉，达到最佳效果。电镜微观结构观察发现：随着 糯小麦粉添加比例的增加，面筋网络结构致密程度也有增加的趋势。 关键词：糯小麦粉，郑9023 粉，糯淀粉，郑 9023 淀粉，糊化，回生，蛋白组 分，流变学特性，馒头，面条 III ABSTRACT Wheat is the secondly widely grown in China among cereal crops, steam bread and noodles has been the main foods made from wheat in China and many other Asian countries. Waxy wheat is a new type of wheat having its special starch components. Few reports on waxy wheat flour used in East Food have been carried out in China. “The Study on Utilization of Waxy Wheat Resource ” was the topic of this paper. The abstract follows as: 1. The Physicochemical properties of waxy wheat were widely studied in this paper, with the comparison with zheng9023 wheat. The results showed that the content of protein was 13.2% 、wet gluten was 45.47% and viscosity value was 64 ×0.2/m ·pa ·s ,They were much higher than the common wheat. The falling value was much lower in contrast, it showed the enzyme activity of waxy wheat α -amylase was very high. The content of B-type wheat starch was 31.88% 、amylase was 4.10%, The average particle diameter of waxy wheat starch was 27.50um, Expansibility was 12.32 ,They were much higher than the accessorial samples. The content of A-type wheat starch was 68.12%, It was lower than the accessorial samples. Scanning electronic microscope of the two starch revealed the prese