不同筋力小麦品种的搅拌值及其它淀粉糊化特性指标_注(2)

面粉加工

54中国粮油学报

chem.,1999,76(3):328-334

2002年第3

期

的选择,因而是一种测定淀粉糊化特性的好方法。

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TheStirringNumberandOtherStarchPastingPropertiesamongWheatCultivarswithDifferentGluten

ShaoChunshui　TianJichun　ZhangYongxiang

(AgronomyDepartmentofShandongAgriculturalUniversity,Taian,Shandong)

Abstract　Fivewheatcultivarswithdifferentglutenwereusedforinvestigatingthedifferenceofstirringnumber(SN)andotherpastingpropertiesofstarchbyRapidViscoAnalyser(RVA).ItWasfoundthatthesecultivarshaddifferentSNandtheenzymeconsistencehadremarkableeffectonSN.TheSNwasnotcorrelatedwithwheatgluten,pastingtemperatureandpastingtime.However,itwassignificantlyandpositivelycorrelatedwiththepeakviscosity,troughviscosity,breakdown,setback,andfinalviscosity.Also,theregressiveequationsbetweeneachofthefiveparametersandSNwerecarriedout.

Keywords　wheat,stirringnumber,alpha-amylase,pastingproperties,starch,viscosity,RVA