制粉系统中各粉样损伤淀粉含量和糊化特性的研究

通过制粉在线各系统取制粉样,这些粉样近似地代表小麦胚乳结构中不同部位的组成和性质,研究各粉样的损伤淀粉含量和糊化特性。研究结果表明:从1皮到4皮,1心到8心,随着研磨道数的增加,损伤淀粉含量呈线性增加趋势,线性相关系数R2分别为0.9373和0.7495;小麦胚乳结构中越接近皮层的部位糊化时的峰值黏度越低。另外,在皮磨系统和心磨系统中,损伤淀粉含量和峰值黏度都呈极显著的负相关,相关系数R2分别为0.916和0.729。

Study on the Content of Damaged Starch and Pasting Property from Different Milling Systems

Flour samples taken from the different systems of the production lines approximately represent different parts of the wheat endosperm. The content of damaged starch and pasting property of different samples were determined. The results showed that the damaged starch content increased linearly from I B to IV B （R^2= 0.9373 ）,IM to 8M（R^2=0.7495 ）; the more approach the bark of wheat endosperm , the lower the peak viscosity of starch. The content of damaged starch was significantly negatively correlated with peak viscosity （R^2=0.9160 and 0.7290） of the break system and middling system respectively.