RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

作     者：FU Lei TIAN Ji-chun SUN Cai-ling LI Chun 

作者机构：State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding Shandong Agricultural University Tai＇an 271018 P.R. China College of Chemistry and Material Science Shandong Agricultural University Tai＇an 2 71018 P.R. China 

出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)

年 卷 期：2008年第7卷第7期

页      面：812-822页

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 09[农学] 0901[农学-作物学] 083202[工学-粮食、油脂及植物蛋白工程] 0902[农学-园艺学] 

基　　金：the National Natural Science Foundation of China (30671270) the National High Technology R & D Program of China (2006AA100101) 

主　　题：resistant starch wheat flour pasting properties rapid viscosity analysis dough stability farinograph quality number 

摘      要：Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products