粮油食品科技2024，Vol.32Issue(2)：100-105,6.DOI:10.16210/j.cnki.1007-7561.2024.02.012
糯小麦"山农糯麦1号"籽粒及淀粉品质分析
Quality Characteristics of Garin and Starch of Waxy Wheat"Shannong nuomai 1"
摘要
Abstract
Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People's Republic of China in 2017.In order to better understand the characteristics of waxy wheat,we have studied the grain and starch characteristics of Shannong nuomai 1,which was the first high-yield waxy wheat approved by Shandong Province.The results showed this variety hardly contained any amylose(only 0.158%),but had the high protein content(16.4%)and flour whiteness(81.2%).There were uneven starch particle size distribution with more A-type starch particles using scanning electron microscopy.In terms of pasting properties,a lower gelatinization temperature,shorter gelatinization time,lower peak viscosity,final viscosity when comparing with those of common wheat.The water absorption rate of dough was obviously higher than that of common wheat,and the formation time was longer than stability time.These studies could provide reference and theoretical basis for power blending and processed products with Shannong nuomai1.关键词
糯性小麦/籽粒/淀粉/糊化特性/粉质特性Key words
waxy wheat/grain/starch/gelatinization characteristics/farinose quality分类
轻工纺织引用本文复制引用
于海霞,彭莉,孙明涛,杨明,邓志英,田纪春..糯小麦"山农糯麦1号"籽粒及淀粉品质分析[J].粮油食品科技,2024,32(2):100-105,6.基金项目
山东省自然科学基金面上项目(ZR2020MC093) （ZR2020MC093）
泰安市农业良种工程(2022NYLZ06) （2022NYLZ06）
山东省农业良种工程(2022LZGCQY002) Natural Science Foundation of General Project of Shandong Province(No.ZR2020MC093) （2022LZGCQY002）
the Agricultural Improved Variety Project of Tai'an City(No.2022NYLZ06) （No.2022NYLZ06）
the Agricultural Improved Variety Project of Shandong Province(No.2022LZGCQY002) （No.2022LZGCQY002）
