Effects of Grain Quality and Starch Components on Flour Paste Properties

doi:10.7668/hbnxb.2016.S1.053

Abstract

Abstract: For the purpose of analyzing the correlations between flour paste properties and grain quality and starch components,70 wheat landraces and some highlines were tested for grain quality,such as grain protein content,kernel hardness,thousand-kernel-weight and unit weight,and starch components content and pasting properties,and their correlations were analyzed. The results indicated that pasting parameters showed significant correlations with different traits of indexes of grain quality and starch components content,despite of no significant correlations to grain protein content and amylopectin content. Amylose content showed mediate correlations to breakdown and setback(r=-0.48 and 0.45,respectively),and lower to peak viscosity and final viscosity(r=-0.48 and 0.45,respectively). Kernel hardness was significantly correlated to pasting temperature with a high correlation coefficient, r=-0.84,and to peak viscosity,setback and pasting time with low correlation coefficients(r=-0.28,0.33 and 0.36,respectively). Thousand-kernel-weight was significantly related to breakdown and pasting temperature with low correlation coefficients, r=-0.27 and -0.26,respectively,but unit weight showed higher correlations to trough and final viscosity(r=0.43 and 0.40,respectively). In all,breakdown and setback were mainly associated with amylose content,and high breakdown and low setback indicated low amylose content to some extent. Meanwhile,high peak viscosity and low final viscosity also means low amylose content to a certain degree. Higher unit weight often indicated trough and final viscosity were also high. High kernel hardness foreboded low pasting temperature to a great extent.

Key words: Wheat, Grain quality, Starch components, Paste properties

CLC Number:

S512.03

ZHANG Yelun, MENG Yaning, LI Xingpu, LAN Suque. Effects of Grain Quality and Starch Components on Flour Paste Properties[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 317-322. doi: 10.7668/hbnxb.2016.S1.053.

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