摘要
对国内典型中长粉路小麦制粉系统进行抽样,分析了各粉路系统面粉样品的部分理化性质和冻融稳定性。结果认为：冻融稳定性较好的面粉集中于前路心磨系统,皮磨、渣磨、尾磨面粉和吸风粉、打麸粉的冻融稳定性较差。找出了冻融稳定性较好的11个特定取粉点,可作为生产速冻食品专用粉的基础原料,总取粉率占出粉率25%~30%,并具有蛋白质和湿面筋含量适中,灰分较低,白度好,a＊值偏绿且绝对值较高的品质特点。
This study makes a sampling from Chinese typical medium-long millstreams wheat flour milling sys-tems,analyzes the flour samples’ mainly physical and chemical characteries and freezing-thaw stability.The re-sults show,flour from former middling milling system have better freezing-thaw stability than break,sidiment,tailmill and other such as debran flour or ash flour.Find out 11 samples from middling and resieve system,those flour could be basic material of quick-frozen food special flour,the extracton about 25%~30% of total flour yield.Suggest flour that have better freezing-thaw stability may have those quality characteries： midium protein and wet glutin content,lower ash content,better L＊ value,and a＊ value inclind to green toned and larger absolute value than common flour.
出处
《粮食加工》
2010年第5期24-28,共5页
Grain Processing
基金
陕西省科技计划(2009K02-05)资助
关键词
小麦制粉
粉路
冻融稳定性
wheat flour milling
millstream
freezing-thaw stability
