Quality of Japanese Wheat Grains : III. Relationship of flour and starch qualities to cultivar, producing prefecture, and grade

Japanese Journal of Crop Science

Harue TAIRA¹  Masayoshi SAITO¹  Hiromi TANAKA¹ 

关键词: Amylose;    アミロース含量;    Cultivar (Domestic wheat);    国産小麦;    Domestic wheat;    小麦デンプン;    Grade (Domestic wheat);    小麦品種;    Producing prefecture;    生産地;    Wheat starch;    等級;   

DOI  :  10.1626/jcs.58.24

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

In order to study the relationship of flour and starch qualities to cultivar, producing prefecture, and grade, 46 domestic wheat samples of 17 cultivars and 8 imported wheat samples were tested. Domestic wheat, as compared with imported wheat, had special characters in the medium protein content of flour, and high amylose content of defatted starch. As for the qualities of domestic wheat, the geratinization values of starch and its defatted starch showed low GT (geratinization temperature) and MVT (maximum viscosity temperature), and high MV (maximum viscosity) and BD (break down). Chihokukomugi (cultivar of Hokkaido area) was low in protein and amylose contents and high in the ratio of large granule size of starch among cultivars, and was similar to those qualities of ASW (Australian standard white), which is suitable for Japanese noodle (Udon) making. The grains showed heavy kernel weight and high amylose content in the eastern prefectures. The low grade wheat had light kernel weight, high protein content, and high ratio of large size of starch. The relationship between the values of tested items was further studied. From the results, it is presumed that medium protein content, low amylose content, high ratio of large size of starch, and suitable gelatinization of the starch were important characters in rendering domestic wheat suitable for making Japanese noodles.

【 授权许可】

Unknown