Effect of Gluten on Pasting Properties of Wheat Starch

Starch and gluten are the major components of wheat flour,and both have correlation with the usage and application of flour.In the present study,3 kinds of wheat starch such as two common wheat and one waxy wheat were used as experimental materials to add 3 kinds of gluten(strong,middle and weak) at 5 addition amounts(8%,10%,12%,14% and 16%) for analyzing the species of starch gluten as well as the effect of cross-interaction among these factors on pasting properties.Results indicated that the cross-interaction between starch and gluten content revealed a significant impact on peak viscosity,viscosity area,breakdown value and pasting time;similarly,the cross-interaction between starch and protein content in gluten exhibited an extremely significant impact on pasting temperature and pasting time.The order for affecting breakdown value by gluten protein was weak gluten,middle gluten and high gluten.In addition,the addition amount of gluten protein also revealed obvious effect on breakdown value and elasticity.All of these investigations will provide good theoretical reference for the cross-interaction between gluten protein and starch during processing as well as the quality improvement of wheat breeding.