期刊
JOURNAL OF CEREAL SCIENCE
卷 79, 期 -, 页码 362-369出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2017.07.017
关键词
Wheat; Pearling fraction; Bread; Biscuit
资金
- National Natural Science Foundation of China [31471445, 31401326, 31170475]
- National Natural Science Foundation [31325020]
- China Agriculture Research System [CARS-03]
- national key research and development program of China [2016YFD0300408]
- Jiangsu Collaborative Innovation Center for Modern Crop Production (JCIC-MCP)
- Collaborative Innovation Center of Gene Resources
- National Non-profit Program by Ministry of Agriculture [201403039]
To evaluate the spatial distribution of chemicals and their contribution to processing quality, wheat grains were layered into nine fractions from the surface to the center layer. The content of total starch, amylose and amylopectin gradually increased from the surface layer to inner layer, while albumin, globulin and total protein decreased in this direction. Contents of gliadin, glutenin, high molecular weight glutenin subuints (HMW-GS) and glutenin macropolymers (GMP) increased from the surface layer, and peaked at the second or the third pearling layer, and then decreased till the center layer. The mean particle diameter of starch granules increased gradually from the surface to inner except at P9. Bread baking performance was the best for flour at the mid layers, while was the worst for flour from the surface layer, especially in terms of taste and texture. Biscuit making performance was the best at the center layers, while poorest at the surface layer. (C) 2017 Published by Elsevier Ltd.
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