Quality Characteristics of Garin and Starch of Waxy Wheat “Shannong nuomai 1”

Abstract

Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People’s Republic of China in 2017. In order to better understand the characteristics of waxy wheat, we have studied the grain and starch characteristics of Shannong nuomai 1, which was the first high-yield waxy wheat approved by Shandong Province. The results showed this variety hardly contained any amylose (only 0.158%), but had the high protein content (16.4%) and flour whiteness (81.2%). There were uneven starch particle size distribution with more A-type starch particles using scanning electron microscopy. In terms of pasting properties, a lower gelatinization temperature, shorter gelatinization time, lower peak viscosity, final viscosity when comparing with those of common wheat. The water absorption rate of dough was obviously higher than that of common wheat, and the formation time was longer than stability time. These studies could provide reference and theoretical basis for power blending and processed products with Shannong nuomai1.

Keywords

• waxy wheat
• grain
• starch
• gelatinization characteristics
• farinose quality