Studies On Starch-pasting Properties And Their Related Factors In Wheat

Fifty two wheat cultivars were used for investigating the difference of pasting characteristics of wholemeal by Rapid Visco Analyser, wholemeal swelling power, flour swelling power, stirring number and amylose contents. With added 0.5mMAgNO3, we found the changed of pasting characteristics of wholemeal and the relationship among the starch pasting characteristics with added 0.5mMAgNO3. The result shown: 1 Because quality-noodle wheat had higher peak viscosity, lower amylose content, higher swelling power. Aizao781(huoqiu), Neixiang188, 97001-52, Ning0076, Yang00-139, Yumai18, Ning9952 and 5390 may be have good noodle quality potential. 2 It was found peak viscosity of wholemeal had high correlation with hold strength, breakdown, final viscosity, setback, peak time and pasting temperature. Hold strength had high correlation with peak viscosity, final viscosity, setback, peak time, pasting temperature, wholemeal swelling power and flour swelling power. Final viscosity had high correlation with peak viscosity, hold strength, setback, peak time,pasting temperture. It was found that peak viscosity, hold strength, breakdown, final viscosity and setback with added 0.5mMAgNO3 had increased. The peak time and pasting temperature decreased. Peak viscosity, breakdown, final viscosity, setback, peak time and pasting temperature had high correlation with peak viscosity, breakdown, final viscosity, setback, peak time and pasting temperature that it was added 0.5mMAgNO3. Hold strength had no correlation with hold strength added 0.5mMAgNO3. 3 Amylose content was significantly and negatively correlated with peak viscosity, breakdown, wholemeal swelling power, flour swelling power. For the wholemeal swelling power and peak viscosity, the correlation was not as high as for flour swelling power. When it was added 0.5mMAgNO3, peak viscosity, hold strength, and final viscosity had higher correlated with amylose content than not added 0.5mMAgNO3. 4. Stirring number had high correlated with peak viscosity, hold strength, breakdown, final viscosity, peak time and pasting temperature. Stirring number had no correlated with flour swelling power and whole swelling power. Stirring number had no correlated with peak viscosity, hold strength, breakdown with added 0.5mMAgNO3.