关键词: 黑粒小麦, 全麦粉, 理化特性, 流变学特性

Abstract: Black wheat is rich in proteins, minerals, vitamin B and antioxidant activity. It has attracted more and more attention due to its special nutritional values in recent years. In this paper, the 1000-grain weight and milling of Hashi black wheat were analyzed. The physiochemical indexes, gluten content, gluten properties, rheological characteristics of whole wheat flour prepared from Hashi black wheat were studied. The results showed the 1000-grain weight was 30.11 g and the yield of flour was 75%. The contents of protein and dry and wet gluten was 18.56%, 28.79% and 64.55%, respectively, all of which were much higher than those of ordinary wheat flour. However, general gluten elasticity was observed. The dough water absorption rate, formation time, stability time, softening degree and silty value were 67.6%, 3.0 min, 2.1 min, 119 FU and 40, respectively. Moreover, the rheological characteristics of whole-wheat flour were weaker than those of ordinary wheat flour. Based on comprehensive judgment, Hashi,, black wheat was suitable for producing noodles. This investigation will provide a theoretical basis for the development and exploitation of black wheat in food processing.

Key words: black wheat, whole wheat flour, physio-chemical property, rheological characteristics