Analysis on characteristics of wheat flour and dough rheology for jiuqu production

doi:10.14088/j.cnki.issn0439-8114.2024.10.025

Abstract

Abstract: In order to further screen and cultivate excellent varieties and germplasm of special wheat for jiuqu production, six varieties of special wheat for jiuqu production, such as Quanmai 725, Wankenmai 9, Yannong 999, Longke 1109, Huacheng 1688 and Fanmai 5, which were widely used in liquor enterprises, and four non-jiuqu wheat varieties, such as Gushen 19, Vormai 19, Vormai 303 and Wanshu 21, were selected to determine the physicochemical properties of protein and starch, gluten properties and flour parameters, and analyze the common characteristics of flour and rheological properties of dough. The results showed that the total starch content of jiuqu-making wheat was more than 59%, the content of amylopectin was more than 65% and the content of amylose was less than 30%. In the starch gelatinization characteristics, the peak viscosity of jiuqu-making wheat was greater than 2 500 mPa·s, the trough viscosity was greater than 2 000 mPa·s, the breakdown value was greater than 400 mPa·s, the final viscosity was greater than 1 600 mPa·s, and the rebound value was greater than 1 300 mPa·s; the gluten content of jiuqu-making wheat was less than 4.00%, the wet gluten content was less than 30%, the gluten index was less than 80%, and the water absorption was less than 65%.

Key words: jiuqu-making wheat, flour quality, rheological property

CLC Number:

TS211.2

HE Cai-xia, WANG Yun, LI Si-fang, CUI Wen-li, WANG Yong-jiu, ZHENG Wen-yin. Analysis on characteristics of wheat flour and dough rheology for jiuqu production[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(10): 136-141.

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