Effect of wheat flour quality traits on staling dynamics parameters of Chinese Man-tou
In order to research the staling dynamics of Chinese Man-tou,the rheological and viscosity properties of 8 kinds of wheat flour were measured and the hardness of Man-tou during storage period was also measured.Avrami equation and correlation analysis were used to analyze the influence of wheat flour quality traits on the staling dynamics of Chinese Man-tou.The result showed that the amylase content and amylopectin content and AM/AP are the most important factors to affect staling dynamics of Chinese Man-tou;staling of Man-tou will be fastened if amylase content increases and amylopectin content decreases.The effect of peak viscosity and breakdown on staling dynamics of Man-tou is also significant.The protein content,the ratio of water absorption and the stability time have important effect on the staling of Man-tou,the staling of Man-tou will be fastened if these three parameters increased.The wheat varieties which have medium content protein is fit to produce Chinese Man-tou.
国家科技期刊平台
NSTL
万方数据
维普
