Study On Effect And Mechanism Of Carbohydrate Changes On Wheat Quality Of Wheat Of During After-ripening

Three kinds of newly harvested wheat of different gluten content were used to analyze changes in grain characteristics,processing characteristics,quality of wheat flour,content and structure of the key sugar components during after-ripening.And using of correlation analysis to study effect of storage time on grain and wheat flour quality change of wheat,and the correlation between changes of sugar content and structure with storage time of wheat.The results of the study were as follows:After the three kinds of wheat after ripening,the characteristics of grain bulk density,hardness,water content and grain average particle size changed significantly,and the bulk density showed a downward trend in general.The variation trend of grain average weight and grain diameter of different wheat varieties was basically the same;the variation of crude protein content of wheat grain was not significant(P>0.05).The characteristics and wheat flour quality were optimized,which all showed that the flour yield increased,the activity of alpha amylase decreased,the sedimentation value increased,and the gluten index increased.In the ripening process,ZM366 and YM15 of the horny rate,powder endosperm proportion increases,ZM27 did not change significantly.During the ripening of wheat,the wheat flour of the water absorption,stability of stirring and the quality were improved.The analytical test results shown that there was a downtrend of peak viscosity,setback viscosity,pasting temperature of the three kinds of wheat,but an increase in the peak time.In fact,a varity of wheat is fasinating in the peak viscosity.The trough viscosity of ZM366 and ZM27 decreased,however,the final viscosity of them from increment to reduction.In this study,there was no effect on the YM15 of the pasting property.the total of T0,Tp,Tc of ZM366 and ZM27 wheat flour changed little,but the T0 of YM15 wheat flourT0,Tp,Tc showed a downward trend.We used the haake rhelogical and extensograph test system,in which three kinds of wheat are increased on the elasticity,toughness and anti-deformation ability.This work shown that there was a remarktable rising on the maximum tensile resistance,the stretching ratio and the maximum stretching ratio,while the elongation decresed.The starch content of three kinds of wheat increased in 30 days and 90 days,but the overall trend of starch decreased slightly.The change trend of the amylose content of the three kinds of wheat was the same,the amylose content increased from 15 d to 90 d,the amylose content tended to be stable after 120 d and the trend of amylopectin is fluctuating,and the content of damaged starch showed a downward trend and reached stable after 90 d.The content of total soluble sugar,sucrose,lactose,glucose and xylan in three kinds of wheat showed a declining trend during after-ripening.The reducing sugar content decreased rapidly and tended to be stable after 90 d of there kinds of wheat during after-ripening,and the content of damaged starch also decreased.The relative crystallinity of ZM366 starch decreased and was stability in 90 d,the relative crystallinity of ZM27 and YM15 changed little.The chemical structure of starch did not change during after-ripening,the molecular skeleton of starch did not produce new functional groups.The T0 value of ZM366 and ZM27 starch changed little,and the T0 value of YM15 starch decreased significantly,and reached a stable 90 days.G' of three kinds of wheat starch increased,Crystallinity of ZM366 A-starch increased,120 d reached the maximum,ZM27 15-60 d increased,tends to be stable after 90 d.There was no significant change in the crystallinity of YM15 A starch;there was no obvious change in the shape and position of the peaks of A starch and B starch in the determination of the molecular structure of A and B starch.The correlation analysis showed that the storage time of wheat was related to the grain characteristics,enzyme activity,gelatinization,powder properties,key sugar content and starch properties of wheat.After finishing the after-ripening,the wheat flour yield reached 71%,the falling number of the strong gluten wheat flour reached 490,the water absorption reached 62%,the damaged starch content reached 24%,the falling number of the weak and middle gluten wheat reached 420,the water absorption rate reached 52-54%,and the damaged starch content reached 16.5-18.4%.