A Study on the Storage Quality of High Gluten Wheat
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Abstract:
In this experiment, viability of high-gluten wheat was adjusted to 0%, 40% and 90% by microwave and was stored in the environment at 35 ℃. This paper discussed the discipline of wheat deterioration and wet gluten content through exploring the changes of germination rate, conductivity, catalase activity, wet gluten content and pasting properties. The results showed that, during storage, higher viability resulted in large decrease in germination rate, wet gluten content and catalase activity. But the conductivity was opposite. The wheat with 40% viability showed the largest changes in the peak viscosity, setback and final viscosity of Chestnut starch decreased, while little change in breakdown was found.
