School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
Int J Biol Macromol. 2014 Mar;64:123-9. doi: 10.1016/j.ijbiomac.2013.12.004. Epub 2013 Dec 8.
The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics (water-holding capacity, dough development time, extensibility, swelling power and setback) than normal wheat flour. It also exhibited some defects in rheological characteristics, including a higher degree of softening, a lower Farinograph quality number and smaller resistance to extensibility ratio. Differential scanning calorimetry results showed that waxy wheat flour gelatinized at higher onset (To=60.9 °C), peak (Tp=64.9 °C), conclusion (Tc=73.6 °C) temperatures and required more energy (ΔH=7.6J/g) to melt gelatinized starch gels. The results of this investigation indicated that blending waxy wheat flour with normal flour is a promising way to improve product quality in baked foods and to prolong the shelf-life of these products.
研究了糯小麦粉的化学成分、流变学和糊化特性。与小麦粉相比，糯小麦粉的蛋白质（9.52%）、淀粉酶（1.02%）含量较低，粗淀粉（73.19%）含量较高。由于其化学成分不同，糯小麦粉表现出一些较好的加工特性（持水力、面团形成时间、延展性、膨胀力和回弹力），优于普通小麦粉。它在流变特性方面也存在一些缺陷，包括软化程度较高、粉质质量数较低、延展性比阻力较小。差示扫描量热法结果表明，糯小麦粉的起始（To=60.9°C）、峰值（Tp=64.9°C）和结束（Tc=73.6°C）温度较高，融化糊化淀粉凝胶需要更多的能量（ΔH=7.6J/g）。本研究结果表明，将糯小麦粉与普通面粉混合是改善烘焙食品产品质量和延长这些产品保质期的一种有前途的方法。
