Table 1.
The parameters of rheological parameters of wheat flour
| Item | Indicator | Bainong-207 | Kaimai-18 | Zhongyu-10 | Zhoumai-32 |
|---|---|---|---|---|---|
| Physical and chemical index | Protein/% | 14.07 ± 0.06c | 13.57 ± 0.06d | 14.43 ± 0.06b | 14.80 ± 0.10a |
| Wet gluten/% | 22.27 ± 0.55d | 31.70 ± 0.70a | 29.67 ± 0.06b | 27.43 ± 0.35c | |
| Starch/% | 74.50 ± 0.25c | 75.08 ± 0.00b | 74.44 ± 0.25c | 76.03 ± 0.26a | |
| Amylose/% | 19.25 ± 0.10a | 18.47 ± 0.00c | 17.58 ± 0.04d | 18.97 ± 0.06b | |
| RVA parameter | FV/cP | 2590 | 2691 | 2294 | 3007 |
| Trough 1/cP | 2004 | 2025 | 1521 | 2395 | |
| Breakdown value/cP | 586 | 666 | 773 | 612 | |
| Final Visc/cP | 3206 | 3171 | 2653 | 3590 | |
| Setback value/cP | 1202 | 1146 | 1132 | 1195 | |
| Peak Time/min | 6.47 | 6.4 | 6.2 | 6.67 | |
| Pasting Temp/°C | 86.35 | 87.95 | 86.45 | 86.60 | |
| Farino graph parameters | Water absorption/% | 64.2 | 59.2 | 62.2 | 60 |
| Stability time/min | 1.6 | 5.7 | 3.5 | 10.3 | |
| Development time/min | 2.4 | 4 | 2.7 | 5 | |
| Degree of softening/FU | 137 | 74 | 94 | 59 | |
| Farinograph quality number | 32 | 71 | 48 | 108 | |
| Extenco graph parameters | Energy/cm2 | 22 | 106 | 79 | 113 |
| R5min/BU | 106 | 354 | 300 | 358 | |
| Extensibility/mm | 132 | 155 | 145 | 157 | |
| Rmax/BU | 112 | 537 | 218 | 572 | |
| Draw ratio | 0.8 | 2.3 | 1.1 | 2.3 | |
| Maximum draw ratio | 0.9 | 2.5 | 1.3 | 3.7 |
The data in table are for M ± SD. The superscripts of lowercase English letters in the same line are different means there is a significant difference in means (P < 0.05)