摘要
采用布勒实验磨制粉,分别测定了强、中、弱筋3个小麦品种不同出粉点小麦粉的品质特性。结果表明,同一品种不同出粉点小麦粉的品质特性具有明显差异及变化规律,同一出粉点不同小麦品种的品质特性具有明显差异。在皮磨粉和心磨粉中,蛋白质含量、吸水率和PPO活性分别随出粉点后移而增大。三道心磨粉的小麦粉色泽a~＊值和b~＊值随出粉点后移均呈升高趋势;而小麦粉亮度L~＊值、面团稳定时间、直链淀粉含量、峰值黏度、稀懈值和反弹值随出粉点后移有下降趋势。
The flour properties of different milling streams from Buhler experimental mill of 3 wheat samples with different gluten strength were studied.Results：The flour properties of different milling streams differ significantly. Both in break mill system and reduction mill system,protein content,water absorption rate and PPO activity increase with the increase of milling stream number.In reduction mill system,the values of a ＊ and b ＊ increase with the increase of milling stream number,while the value of L ＊,stability time,amylose content,peak viscosity,break down viscosity and set back viscosity go oppositely.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第7期11-14,20,共5页
Journal of the Chinese Cereals and Oils Association
基金
河南省教育厅自然基金(2009B210012)
农作物生产技术研究与示范项目(2130103)
