我国主要糯小麦品种（系）的糊化与膨胀特性分析

In order to systematically evaluate the pasting and swelling properties of different waxy wheat varieties, 63 waxy wheat were collected for this study. The peak viscosity, final viscosity, trough viscosity, breakdown value and other pasting indexes of waxy wheat were determined by a rapid viscosity analyzer. Meanwhile, the swelling power was determined, and correlation analysis was performed on each index. The data showed that the peak viscosity, final viscosity, trough viscosity, setback and breakdown of the pasting indexes of waxy wheat largely changed, while the peak time and pasting temperature did not vary significantly. In addition, the swelling power of different varieties varied greatly with a range of 2.23 to 22.03, which could be categorized into low swelling power (2.23~5.87) and high swelling power (14.60~20.03). Peak viscosity, trough viscosity, final viscosity and setback were significantly lower in low swelling power waxy wheat, while breakdown, pasting temperature and peak time were not significantly different from high swelling power waxy wheat. Moreover, the swelling power was highly significant and positively correlated with trough viscosity, final viscosity and setback value. This study contributes to a comprehensive understanding of the pasting properties and swelling power characteristics on waxy wheat, providing theoretical guidance for waxy wheat breeding and its application in food processing.