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《Grain Distribution Technology》 2012-01
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The Relationship Between The Content Of Arabinoxylan In Wheat Flour And Whweat

Gao Yang,Zheng Xueling,Liu Qiang,Zhanghui,Zhao Yajuan(Hehan University of Technology,Zhengzhou 450052,China)  
The relationship between the the content of arabinoxylan and the characteristics of wheats grain was studied in this article,the results showed that there was a weak positive correlation between AX content and hardness(r=0.049),moisture(r=0.048);and there was respectively the negative relation between AX content and bulk density(r=0.215),because AX mainly existed between the gluten and starch,when the AX content between them increased,the amount of gluten and starch would reduce,so the bulk density would reduce;the AX in the flour with imperfect grain(r=0.146)and flour extraction(r=0.155)were positively correlated,because when the imperfect grain increased,the content of stars in the bran of the flour would be relatively increased,the content of AX in the bran accounted for about 30% of the wheat grain,when the imperfect grain increased,the AX in the bran would come into the flour,which made the amount of AX in the flour increased.
【Fund】: 河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)
【CateGory Index】: TS211
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