中文摘要：

采用分离重组的方法,主要研究了小麦A、B型淀粉比例不同时,总淀粉的膨胀势与面粉糊化特性的相关性。结果表明：总淀粉中B型淀粉的含量与面粉糊化时的峰值黏度、低谷黏度和最终黏度均呈极显著的负相关（P〈0.01）,与糊化温度和淀粉的膨胀势呈极显著正相关（P〈0.01）,其中B型淀粉的含量与膨胀势的相关系数为0.855,与其他糊化值的相关系数均在0.9以上;小麦A、B型淀粉的膨胀势与面粉的峰值黏度、低谷黏度和最终黏度均呈极显著负相关（P〈0.01）,与糊化温度呈极显著正相关,相关系数均在0.75左右。

英文摘要：

The aim of this research was to explore the relationship between the swelling power of type-A starch and type-B starch extracted from commercial wheat flour and the gelatinization characteristics of wheat flour using the method of separation and recombination. The results showed that the content of type-B starch had a significant negative correlation with the peak viscosity,trough viscosity and final viscosity of wheat flour when pasted（P0.01） and also had a significant positive correlation with starch pasting temperatures and the swelling power（P0.01）. The correlation coefficient between type-B starch content and swelling potential was 0.855. The correlation coefficient between type-B starch content and pasting values was above 0.9. The swelling power of type-A starch and type-B starch had a significant negative correlation with the peak viscosity,trough viscosity and final viscosity of wheat flour when pasted（P0.01）. And it also had a significant positive correlation with starch pasting temperature. The correlation coefficient between the swelling power of type-A starch and type-B starch and the pasting values of wheat flour was about 0.75.