Study On Processing Quality Characteristics Of Black Kernel Wheat

To understand and handle the processing quality of black kernel wheat , it is the basis for quality breeding and further processing.Analysis on starch qualities, protein qualities, food qualities, polyphenol oxidase activities and development and utilization of bran of 10 black kernel wheat varieties. Explanation the relationship between quality characters and food qualities. It's useful to quality breeding,generalization and further processing of black kernel wheat.The results as followings:1. Black kernel wheat starch particle size was larger,particle shape were spheroidal,total starch content was 67.42%～70.32%,Amylose content was 25.1%～26.92%,damaged starch content was 21.21%.Beginning gelatinization temperature of black kernel wheat starch was equivalent to XiaoYan 6,peak viscosity,breakdown and expansibility were higher than XiaoYan 6.However,setback,α-Amylase activity and paste properties of starch were low. Beginning gelatinization temperature increased with the increase of salt and sugar concentration, the beginning gelatinization temperature increased with pH value decreased. Peak viscosity increased with salt and sugar concentration decreased,they increased with the increase of salt concentration and pH value. Breakdown and setback increased with salt and sugar concentration decreased,they increased with the increase of s pH value.2. Protein content,glutenin macropolymer (GMP),swelling index of glutenin(SIG)and gliadin content,glutelin content in black kernel wheat varieties were less than check XiaoYan 6.The wet gluten content,gluten index,sedimentation volume and farinogram of black kernel wheat varieties were larger than that of XiaoYan 6. Sedimentation volume and SIG were significantly and negatively correlated with dry matter loss of noodle. GMP and valorimeter value were negatively correlated with dry matter loss of noodle.In addition,SIG and GMP were more useful to estimate noodle quality.Heixiaomai 76,Heibaoshi,Heixiaomai,ZL97(6)and Zhenxuan 1 were more suitable to make noodles.3.Black kernel wheat flour whiteness were low,more green and yellow,L*value,a* value and b* value were less than that of XiaoYan 6,but polyphenol oxidase activities were higher. L*value of finished products and semi-finished products were significantly lower,a* value and b* value were significantly higher,polyphenol oxidase activities of fresh dough sheets were over twice that of flour. Polyphenol oxidase activities of flour were significantly and negatively correlated with L*value of flour and product,a significant positive correlation was found between L*value of flour and product,a* value of flour unrelated to product color ,b* value of flour was significant positive correlation with a* value and b* value of products.4.Black kernel wheat flour with addition of superfine powder have the stability of hot paste,the speed of ratrogradation was slow,water absorption,development time,soften degree were higher,stability and valorimeter value increased with superfine Powder content decreased,swelling power also decreased. Cookie Brittleness of superfine powder in whole proportion wheatmeal were better than that of superfine powder in twenty percent wheatmeal,the former have higher hardness but a weaker toughness.A significant positive correlation was found between beginning gelatinization temperature and cookie brittleness,hardness and toughness,cookie brittleness was significant positive correlation with softenning degree,cookie brittleness were significantly and negatively correlated with toughness. Cookie hardness were negatively correlated with brittleness,cookie hardness was significant positive correlation with toughness.5. The most effective in the extraction processes of black kernel wheat pigment :Extraction solvent was 1% hydrochloric acid-methanol solution,ratio of material to liquid was 1:25,extraction time was 90 min,temperature was 40℃. Black kernel wheat pigment belongs to anthocyanin,have better antioxidant ability,light and pH value had relatively large effect on black kernel wheat pigment,heat stabilization was nice,stable for oxidizer and reducer,Cu2+ ,Mg2+,Zn2+,Ca2+,Mn2+ and Fe3+ have more influence on stability of black kernel wheat pigment,Fe3+has the most significant influence.