Abstract
To investigate the quality characteristics of different size of flour particle in Qinghai-Tibet Plateau, coarse flours from twelve spring wheat varieties were sifted with sieves of 150, 75 and 44 mu m. Four subfractions and the coarse flour were evaluated for protein content, ash content, protein components, and rheological properties. Mean weight percentages of >150, 75-150, 44 to 75 and 150 mu m had the highest glutenin content, its SDS sedimentation value was the lowest, and its rheological properties were worse than the coarse flour and 75 to 150 mu m. This indicated that big particles were not conducive to formation of nice dough.
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