摘要
以陕优225为原料,以国产4皮3芯中型加工设备进行强筋小麦制粉工艺研究,同时进行以陕优225小麦为原料的配麦实验。结果表明:面粉蛋白质品质,即蛋白质含量、湿面筋含量均以皮磨高于芯磨,皮磨由1B到4B逐渐升高,芯磨则由1M到3M逐渐降低;面团流变学品质除吸水率外,形成时间、稳定时间、拉伸面积均与蛋白质品质规律基本一致,所不同的是面团流变学品质以3B为最高;方便面品质及其总评分的规律性与面团流变学品质相一致,皮磨以3B最好、以1B最差,芯磨以1M最好、3M最差。配麦实验结果显示,以陕优225与其他强筋小麦以45:55配麦,取2B、3B、4B、1M、2M、3M前路粉,依次配置筛目目数为100、120、130、100、120目和130目,面粉品质明显改善,方便面评分提高5.0～6.1分。
Wheat cultivar Shanyou 225 and its blend with Xiaoyan No. 6 （45：55, m/m） were milled using a home-made 4-skin, 3-wick medium-sized flour miller and 7 mill fractions （1B to 4 B and 1M to 3M） were obtained respectively. The 7 mill fractions of wheat cultivar Shanyou 225 and their blend as well as the blend of the 7 mill fractions of wheat cultivar Shanyou 225 blended with Xiaoyan No. 6 were compared for the differences in flour properties and dough rheological properties. Results showed that both protein and wet gluten contents in skin mill fractions were higher than those in wick mill fractions. Skin mill fractions from 1B to 4B exhibited a gradual increase in both indexes; however wick mill fractions from 1M to 3M exhibited an opposite trend. A basically identical trend was observed in dough forming time and stabilizing time and tensile area rather than water absorption rate. 3B mill fraction exhibited the best dough rheological properties. The changes in instant noodle quality and overall score displayed an identical regularity to dough rheological properties. The best and the worst instant noodle quality and overall score were observed in 3B and 1B fractions obtained from skin milling and 1M and 3M fractions obtained from wick milling, respectively. Compared with the blend of 7 mill fractions of single wheat cultivar Shanyou 225, the blend of 7 mill fractions of wheat cultivar Shanyou 225 blended with Xiaoyan No. 6 exhibited an obvious improvement in flour quality and an increase of 5.0 to 6.1 in overall score of instant noodles. The main flour parameters of the blend of 6 of 7 mill fractions of wheat cultivar Shanyou 225 blended with Xiaoyan No. 6 at a blend ratio of 2B/3B/4B/1M/2M/3M of 10.5：8.5：6.5：37.0：23.0：11.0 met or even exceeded the requirements of the relevant national standards.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第10期12-15,共4页
Food Science
基金
国家丰收计划项目(96-15)
国家"863"计划重大专项(2001AA241041
2002AA207004)
关键词
强筋小麦
方便面粉
工艺
配麦
strong-gluten wheat
instant noodle flour
formulation
wheat blending
