Study On Storage Stability Of Different Physilogical Activity Of Wheat

Medium-gluten wheat and high gluten wheat were studied in this experiment, weexplored the aflfuence of different physiological activity to wheat storage stability byadjusting the proportion of different physiological activity of wheat and testing the changes ofquality indicators of wheat(stored for10month) of different varieties and inactivatedprocessing conditions(high temperature, microwave).We systematically analyzed the physicaland chemical characteristics, nutritional quality, eating quality and other indicators, andamylase activity, gluten content, viscosity variation of the analog stored wheat, according tothe discussion to the relevant factors by regression processing and analysis of variance, theresults show that:With the extension of storage time, the germination rate, catalase activity, wet glutencontent and gluten water retention rate of the gluten wheat and high gluten wheat in differentphysiological activity and different the inactivated processing showed a decreasing trend. Theregression analysis draw: the physiological activity and storage time had a signiifcantinfluence to the germination rate, catalase activity, conductivity, wet gluten content and glutenwater rate of the two varieties of wheat. The inactivation treatment had a signiifcant inlfuenceto the gluten wheat hydrogen peroxideenzyme activity, wet gluten, gluten water rates and landvalues; the wheat varieties only had a signiifcant inlfuence to the catalase activity ofmedium-gluten wheat and wheat falling number of the two varieties of the wheat. Wheatmoisture content and dry gluten content did not change signiifcantly in the10months duringstorage, and they did not change signiifcantly with storage time, or the method ofphysiological activity and inactivation. Different physiological activity did not effectobviously to the anti-erosion of the maize weevil.The falling number, peak viscosity, ifnal viscosity, attenuation value and regenerativevalue of the two wheat increases gradually with the prolongation of the storage time, analysisby regression analysis and variance showed: storage time, inactivation, physical activity, andwheat varietiesare had signiifcant influence on land valuee; wheat a-amylase activitydecreased gradually with the extension of storage time, which made the falling numberincreased. The falling number of the medium-gluten wheat and high gluten wheat were inpositive correlation with the storage time, and were negatively correlated with the physiological activity. During storage, the peak viscosity of wheat, attenuation valuee, finalviscosity, retrogradation value rising.Wheat with40%physiological activity by microwaveinactivated was most obvious change; Wheat processed by high temperature inactivationchanged greater than the same physiological activity wheat processed by microwave.During the storage, sensory evaluation indicators score of the bread baked ofmedium-gluten wheat and high gluten decreased gradually, the bread hematocrit, surface colorand elasticity had decreased significantly, and smell, taste and viscosity, toughness did notchanged largely in the first five months, and it decreased in some degree in the last fivemonths. The score of medium-gluten wheat with the physiological activity of0%becamedown to60points in the fifth months. Bread hardness increases gradually with the increase ofstorage time, elasticity, cohesiveness and resilience decreased with increasing temperature.Microwave inactivation treatment and the high temperature the inactivation treatmentdestroyed the internal microstructure of the wheat in some degree. Comparison showed, thestarch granules of gluten wheat processed by high temperature separated seriously duringstorage, the starch granules of high-gluten wheat processed by microwave separated moreseriously during storage.