The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau

NWIPB OpenIR

	The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau
	Liu, Baolong ; Li, Hongqin ; Zhang, Bo ; Zhang, Huaigang
	2011-03-18
发表期刊	AFRICAN JOURNAL OF AGRICULTURAL RESEARCH ; Liu, BL; Li, HQ; Zhang, B; Zhang, HG.The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau,AFRICAN JOURNAL OF AGRICULTURAL RESEARCH,2011,6(6):1607-1610
摘要	To investigate the quality characteristics of different size of flour particle in Qinghai-Tibet Plateau, coarse flours from twelve spring wheat varieties were sifted with sieves of 150, 75 and 44 mu m. Four subfractions and the coarse flour were evaluated for protein content, ash content, protein components, and rheological properties. Mean weight percentages of >150, 75-150, 44 to 75 and <44 mu m subfractions were 43.8, 37.4, 14.4 and 4.5%, respectively. The different size of flour particle had different quality characteristics. Subfraction <44 mu m had the lowest protein content. 44 to 75 mu m had the highest protein content, gliadin content and globulin content. It also had relatively high glutenin content. Therefore, it had the biggest SDS sedimentation value. Although subfraction >150 mu m had the highest glutenin content, its SDS sedimentation value was the lowest, and its rheological properties were worse than the coarse flour and 75 to 150 mu m. This indicated that big particles were not conducive to formation of nice dough.; To investigate the quality characteristics of different size of flour particle in Qinghai-Tibet Plateau, coarse flours from twelve spring wheat varieties were sifted with sieves of 150, 75 and 44 mu m. Four subfractions and the coarse flour were evaluated for protein content, ash content, protein components, and rheological properties. Mean weight percentages of >150, 75-150, 44 to 75 and <44 mu m subfractions were 43.8, 37.4, 14.4 and 4.5%, respectively. The different size of flour particle had different quality characteristics. Subfraction <44 mu m had the lowest protein content. 44 to 75 mu m had the highest protein content, gliadin content and globulin content. It also had relatively high glutenin content. Therefore, it had the biggest SDS sedimentation value. Although subfraction >150 mu m had the highest glutenin content, its SDS sedimentation value was the lowest, and its rheological properties were worse than the coarse flour and 75 to 150 mu m. This indicated that big particles were not conducive to formation of nice dough.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/45926
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Liu, Baolong,Li, Hongqin,Zhang, Bo,et al. The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau[J]. AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, Liu, BL; Li, HQ; Zhang, B; Zhang, HG.The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau,AFRICAN JOURNAL OF AGRICULTURAL RESEARCH,2011,6(6):1607-1610,2011.
APA	Liu, Baolong,Li, Hongqin,Zhang, Bo,&Zhang, Huaigang.(2011).The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau.AFRICAN JOURNAL OF AGRICULTURAL RESEARCH.
MLA	Liu, Baolong,et al."The quality characteristics of four subfractions of wheat flour in Qinghai-Tibet Plateau".AFRICAN JOURNAL OF AGRICULTURAL RESEARCH (2011).