Comparative Studies on Main Starch Traits in Waxy and Some Common Wheat Varieties
Two waxy wheat lines and some common wheat varieties were selected as materials to study the starch traits of the whole mill including total starch content, amylose content,gelatinization temperature, peak viscosity,valley viscosity,breakdown, final viscosity,set back and peak time. The result showed that , compared with the common wheat, the total starch content of waxy wheat had no significant difference, the amylose actual content and relative content of them were very low, and so did the gelatinization temperature, peak viscosity and other viscosity parameters, respectively. Utilization of waxy wheat to improvement of wheat starch quality and its food quality were discussed.