Food and Fermentation Industries >

2025 , Vol. 51 >Issue 14: 150 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040921

Effect of carbohydrate changes on flour powder and pasting properties during after-ripening of freshly-harvested wheat

  • ZHANG Yurong ,
  • MEI Xueli ,
  • ZHANG Hongyi ,
  • WU Qiong ,
  • SONG Tao ,
  • ZHANG Dongdong ,
  • WU Xiaoyin ,
  • WAN Shijie
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  • 1(Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China)
    2(Shaoling Branch of Sinograin Luohe Depot Co.Ltd., Luohe 462000, China)

Received date: 2024-09-01

  Revised date: 2024-11-06

  Online published: 2025-08-01

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Abstract

The processing and utilisation of freshly-harvested wheat are limited due to the presence of after-ripening period.The medium-gluten wheat Huachangmai 26 (HCM26) and Zhoumai 36 (ZM36), which were widely cultivated in Henan Province, were stored at 25 ℃ until the completion of after-ripening, and the changes in the carbohydrate content, the powder properties, and pasting properties were measured and analyzed.Results showed that both HCM26 and ZM36 completed physiological after-ripening after 30 days, after which they entered the process after-ripening stage.During the after-ripening period, both wheats showed small changes in total starch content.Reducing sugar, soluble sugar content, and α-amylase activity decreased sharply in the first period and reached a steady level after 70-90 days.Amylopectin content and β-amylase activity fluctuated and changed with an overall decreasing trend.Amylose, dry and wet gluten content and gluten index increased.Dough stabilisation time, flour quality index, peak viscosity, and decay values showed an increasing trend for both wheats.It was shown that the flour powder and pasting properties of the two wheat types were improved after-ripening.Further correlation analysis showed that strong correlations between carbohydrate content and powder and pasting properties during the after-ripening period.In summary, changes in carbohydrates during wheat after-ripening resulted in enhanced starch-gluten protein interactions, improved dough elasticity, toughness and stability, exhibited higher viscosity and more stable pasting behaviour, and contributed to improved wheat processing quality.

Key words： freshly-harvested wheat; after-ripening; carbohydrate; powder properties; pasting properties

Cite this article

ZHANG Yurong , MEI Xueli , ZHANG Hongyi , WU Qiong , SONG Tao , ZHANG Dongdong , WU Xiaoyin , WAN Shijie . Effect of carbohydrate changes on flour powder and pasting properties during after-ripening of freshly-harvested wheat[J]. Food and Fermentation Industries, 2025 , 51(14) : 150 -158 . DOI: 10.13995/j.cnki.11-1802/ts.040921

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