Study On Physical And Chmical Properties Of Waxy Wheat And Crisp Strip Quality Parameters

Waxy wheat is a kind of new wheat germplasm resources created artificially,with very low amylose content.Many scholars have shown that waxy wheat has special physical and chemical characteristics compared with common wheat,slow retrogradation speed,and can extend the shelf life of food.However,there are few studies on the physical and chemical characteristics of waxy wheat,and waxy wheat and wheat with different gluten strength.This study is based on 10 waxy wheat varieties(lines)With strong gluten wheat Shiluan 02-1,medium gluten wheat Yangmai 158 and weak gluten wheat Yangmai13 as control,the starch properties,pasting properties,thermal properties and dough rheological properties of tested wheat varieties(lines)were studied,and crisp strips were made to study the texture parameters of Waxy Wheat Baking food,determine the main factors affecting the quality difference of crisp strips,and screen waxy wheat with different gluten strength,so as to provide reference for the quality improvement of waxy wheat.1 Grain status and protein-related properties:The hardness of waxy wheat was significantly lower than that of strong gluten wheat Shiluan 02-1 and higher than that of weak gluten wheat Yangmai 13.The hardness,protein content,wet gluten content,gluten index and SDS sedimentation value of strong gluten wheat Shiluan 02-1 > medium gluten wheat Yangmai 158 > weak gluten wheat Yangmai 13.Yang14-282 and yang17g76 were significantly higher in grain hardness,protein content and SDS sedimentation value than other tested wheat.2 Starch properties,pasting characteristics and additive analysis: the amylose content and falling number of waxy wheat were significantly lower than those of common wheat,and the trough viscosity,final viscosity,setback and peak time of waxy wheat were significantly lower than the common wheat,correlation analysis showed that amylose content was significantly correlated with gelatinization characteristics.Although the falling number of waxy wheat was low,the pasting characteristics of waxy wheat increased significantly with the addition of silver nitrate solution,which indicated that waxy wheat had good pasting properties It has high α-amylase activity.The results showed that the activity of α-amylase,the content of protein and fat,and the addition of sucrose and sodium chloride during food processing all affected the pasting characteristics of flour.3 Thermal characteristics,particle size distribution of starch and amylopectin chain length distribution analysis: the surface area ratio,volume ratio and number ratio of Btype granules of waxy wheat were significantly lower than those of common wheat.There were significant differences among waxy wheat varieties(lines).The peak temperature and completion temperature of waxy wheat gel were significantly higher than those of common wheat.The short chain proportion,medium chain proportion,long chain proportion and super long chain proportion of waxy wheat tested were significantly higher than those of common wheat tested.The difference between short chain proportion and medium chain proportion of waxy wheat tested was significant.There was no significant correlation between chain length distribution and grain distribution in waxy wheat,but there was significant correlation between chain length distribution and thermal characteristics,grain distribution and crystallinity in waxy wheat.4 Analysis of dough rheological properties: the water absorption of waxy wheat was significantly higher than that of common wheat,the softing of dough was relatively higher,the dough development time and dough stability time were significantly different among the tested varieties(lines),the P value of waxy wheat was larger,the L value was relatively lower,the G value was relatively lower,and the P / L value was significantly higher than that of common wheat,indicating that waxy wheat had good elasticity and poor ductility.Among waxy wheat varieties(lines),the dough development time,dough stability time,flour quality parameters,P value,L value and W value of Yang 14-282 and Yang 17g76 were significantly higher than those of other waxy wheat varieties(lines),showing stronger dough resistance,elasticity and stronger gluten.5 Analysis of crisp strip quality parameters: In the three-point bending test,the hardness of waxy wheat was significantly lower than that of common wheat,and the fracturability was significantly higher than that of common wheat;In the puncture test,the hardness and brittleness of waxy wheat were significantly lower than those of common wheat,and the crispy of waxy wheat was significantly higher than that of common wheat;The volume and cross-sectional area of waxy wheat were significantly higher than that of common wheat,and the stomata of waxy wheat were large and uniform.Correlation analysis showed that the main reason for the difference of crisp quality parameters between waxy wheat and common wheat was starch physical and chemical properties,and the main reason for the difference of crisp quality between waxy wheat and common wheat was protein properties.6 Cluster analysis on starch characteristics,texture characteristics and volume of crispy strips showed that the first group was waxy wheat,and the second group was common wheat;hierarchical cluster analysis was conducted on all varieties(lines)with significant differences in gluten strength of different quality types as cluster analysis variables,which could be divided into three groups.The first group included strong gluten wheat Shiluan 02-1,Yang17G76 and Yang14-282,the second category included weak gluten wheat Yangmai 13 and Dianmai 2,the third category included medium gluten wheat Yangmai 158,and other waxy wheat tested,which indicated that most waxy wheat tested had medium and weak gluten,Yang17G76 and Yang14-282 had strong gluten.