Study On The Micro Solvent Retention Capacity And Its Appliance In Classinfying Wheat Varieties

On the base of analyzed the SRC value and the relationship between SRC value and protein quality, dough rheological properties, falling number, starch quality protein quality, dough rheological properties, falling number, starch quality of 14 strong gluten and common gluten wheat varieties, the optimum extracting conditions were investigated with different sample,centrifugal force,solvent volume,solvent temperature and solvent time,which influenced lactic SRC value; It studied the relationship between Micro-SRC value and protein quality, dough rheological properties, falling number, starch quality, and studied the relationship between SRC value and Micro-SRC value;It analyzed the different Micro-SRC value of 13 wheat varieties, which planted in different place(Shanxi Yangling, Shanxi Qishan, Henan Xinxiang)in the same year;It studied the threshold value of lactic Micro-SRC value which discriminate different gluten wheat, then verified.The results were shown as followings:1. SRC value was positively or significantly positively correlated with protein quality, dough rheological properties, falling number and starch quality.2. The optimum conditions were investigated :wheat powder 0.1g,centrifugal force1500×g, solvent volume 0.6mL, solvent time 15min,at room temperature.3. The correlation of micro- SRC value and SRC value were analyzed. The result shows that micro- SRC values were significantly positively related with the SRC value, except the sugar micro- SRC value. And Water micro-SRC value was positively related with the evaluating value, stabilization time and resistance. The lactic micro-SRC value was significantly positively or positively related with the developing time ,stabilization time, evaluating value, maximum resistency, energy of area, and was negative ly related with the softening, and was significantly positively or positively related with the protein quality. The NaHCO₃ micro-SRC value was positively related with the water absorption rate of flour, the was significantly positively related with the content of damage starch, and was positively related with the content of amylase, pasting time, and was negatively related...