Physicochemical Properties And Product Development Of White Waxy Wheat

Waxy wheat was a new wheat variety of artificial breeding, almost does not contain amylase. Study confirmed that waxy wheat was suitable to make refrigerated and frozen food for its high nutritional value and viscosity, slow retogradation rates and strong anti-ageing capacity. It was significant to study the physicochemical properties and application in frozen food of waxy wheat for making full use of waxy wheat flour and broadening the material of viscous foods. In this paper, white waxy wheat self-cultivated by Shandong Agricultural University was used to study its physicochemical properties and production process of waxy wheat sweet dumplings.The main results were as follows:(1) White waxy wheat flour had higher content of fat, protein, ash, globulin, gliadin, glutenin and lower content of starch and albumin compared with glutinous rice flour. The swelling power of white waxy wheat flour and glutinous rice flour were increased with temperature increasing, while the swelling power of white waxy wheat flour was higher than that of glutinous rice flour. White waxy wheat flour obtained lower water-retaining capacity, transparency, peak viscosity, trough viscosity, breakdown, final viscosity and setback, higher pasting temperature, shorter peak time, better digestibility, freezing and thawing stability and anti-ageing capacity in comparison with glutinous rice flour.(2) Sweet dumplings made with white waxy wheat showed low water loss rate and cooking loss, good digestibility, chewiness and cohesiveness, but the cracking rate, hardness, elastic and taste were poor, respectively.(3) Single factor and orthogonal experiment showed that moisture, monoglyceride, xanthan and guar gum and CMC had a great influence on cracking rate, taste and hardness of white waxy wheat sweet dumplings, water was the main factor, monoglyceride was the second and then was xanthan, guar gum and CMC. The optimal process conditions was that moisture content was 0.52%, mixing time was 5 min, monoglyceride content was 0.55%, xanthan and guar gum content was 0.5% and CMC content was 0.25%.(4) Cracking rates of white waxy wheat sweet dumplings and sweet dumplings from market were less than 10% and sensory score were more than 80 score. The hardness, water loss rate, cooking loss, elastic, chewiness and cohesiveness of white waxy wheat sweet dumplings were better than that of sweet dumplings from market.