The Quality Characteristics And The Influence Of The Flour Products Of New Harvest Wheat In Different Storage Period

In order to study the influence of storage time on three wheat types and wheatflour,zhengmai366(strong gluten), aikang58(middle gluten) and zhengmai004(wheak gluten)were used as experimental materials, determinated the change rule of wheat processingproperty and Gluten quality, Falling number value, Fatty acid value, Protein content,Reducing sugar, Amylose, Damaged starch, SDS of sedimentationvalue, Flour gelatinisationproperty，rheological properties and the dough in different storage at room temperature, andanalysed the relationship between the indexes, the results indicate:（Ⅰ）The quality changes of wheat as follows: Flourextraction were increased, Whitedegree, Ash, Gluten index, Fatty acid value, Amylose, Peak viscosity, Final viscosity all havecertain degree of increase, and Rheological properties of dough, Structure characteristics andsensory evaluation were improved. While Damaged starch, SDS of sedimentation value wasdecreased with extending storage time. Protein content were unchanged, Reducing sugar wereIncreased first and lower. The difference between of System powders were notable, while Thegreatest impact of storage time on biochemical indexes occured during60d～90d.Experiments in most indicators showed high gluten wheat and weak gluten wheat existedsignificant differences.（Ⅱ）The change rule were basic consistent between the quality of wheat flour andwheat in different storage time but to white degree of wheat flour increased. while Thegreatest impact of storage time on biochemical indexes occured during42d～56d. Proteincontent and wet gluten content (r=0.769) and SDS of sedimentation value (r=0.907) have asignificantly positive related.While there were a significant negative correlation betweenDamaged starch content and had significant negative correlation with Falling number value (r=0.591), and had significant negative correlation with Peak viscosity and Final viscosity, therelevant coefficients were r=-0.719and r=-0.71. There were positive significant betweenGluten index and Forming time, Stability of time, Stretching area and Maximum tensileresistance, while had a significantly negative correlation between Extend degree (r=-0.527).Total protein content and rheological properties of each index were all no significantcorrelation.（Ⅲ）The effect on wheat flour products during storage: Three kinds of wheat made of steamed bread and noodle texture had significant improvements, its significant performancedin60-90d and90-120d two stage. Noodle water absorption and cooking loss rate had declined.Steamed bread and noodle sensory score had increased. Wheat flour during storage wasopposite the influence on wheat flour products: in the storage process, noodles and steamedbread texture properties and sensory evaluation of basic and characteristic changes of wheathad same changes, its significant changes basically performanced in the54-68d period of time.For different wheat varieties, strong gluten wheat Zhengmai366noodle quality wassignificantly higher than the other two species of wheat, and the steamed bread quality ofdwarf resistant58was significantly higher than the other two species of wheat. The correlationbetween Steamed bread and each target was smaller than noodles.