中文摘要：

对糯质小麦淀粉的各种理化性质进行研究，比较其与普通小麦淀粉、其他糯质谷物淀粉以及玉米淀粉等常用工业淀粉之间的异同．结果表明：在物理特性上，糯质小麦淀粉具有低的糊化起始温度、大的糊化区间和低的糊化吸热焓变；糊化过程中具有高的峰值黏度，适中的低谷黏度和冷胶黏度，较大的黏度崩解值和高的抗老化（凝沉）特性；其形成的凝胶表面脆，易破裂，内部硬度不大，黏着性小，弹性很好，在受到外力作用后，容易恢复原有形状；其淀粉糊化后抗冻融稳定性极佳．总体上讲，糯质小麦淀粉的各种物理特性与马铃薯淀粉接近．

英文摘要：

The study provides a theoretical foundation for waxy wheat starch applications in industry comparing the similarities and differences with common wheat starch, waxy corn starch other commonly used industrial starch. The results show that： in the physical properties, the waxy wheat starch has low gelatinization onset temperature, the large gelatinization range and low gelatinization endothermie enthalpy change; there are a high peak viscosity, a moderate low viscosity and cold plastic viscosity, the larger collapse of the value and high viscosity of the anti-aging properties in gelatinization processing ; the gel surface formatted is brittle, easi- ly broken, the smaller internal hardness, the smaller adhesion and good flexibility. If it is played by external force, the easier restore to the original shape. After the gelatinization of its starch, anti-freeze-thaw stability is very best. In general, a variety of physical and chemical characteristics of the waxy wheat starch are similar to that of potato starch.