摘要
以高筋小麦粉为研究对象,通过模拟在不同温度(15、25、35℃)、不同储藏方式(充N2、脱氧剂脱氧、真空、对照)下储藏高筋小麦粉,研究了储藏期间高筋小麦粉脂肪酸值、降落数值、湿面筋、面筋指数的变化规律。结果表明:高筋小麦粉的脂肪酸值、降落数值、湿面筋以及面筋指数都能较好地反映出高筋小麦粉储藏品质的变化。总体变化趋势表现为:随着储藏时间的延长,脂肪酸值和降落数值升高,湿面筋含量和面筋指数下降。在储藏期间温度的变化是最主要的影响因素,低温有延缓品质劣变的优点;其次为储藏方式,但相互之间差别不明显;同时发现气调储藏在高温环境中效果较好,所以高筋小麦粉应尽量保存在低温气调储藏条件下。
The variation of fatty acid value, falling number, wet gluten, gluten index of high-gluten wheat flour was investigated by simulation storage experiments,in which wheat flour was stored at different temperature （15 ℃ , 25 ℃ , 35 ℃ ） and different storage conditions （filling nitrogen,deoxidization, vacuum, controlled treatment）. The results showed that wheat flour＇s fatty acid value,falling number, wet gluten and gluten index can well reflect the change of the storage quality of wheat flour. The tendency of all the changes showed that with time past, fatty acid valde and falling number increased, gluten index and content of wet gluten decreased. Temperature change during storage period is the most important influencing factor, low temperature delays the quality deteriora：ion. Secondly is the storage methods, but there is no obvious difference between them. Controlled atmosphere storage could well maintain storage quality of wheat flour under the high temperature condition, so wheat flour should be kept at low temperature or controlled atmosphere storage conditions.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第4期15-18,22,共5页
Cereal & Feed Industry
关键词
高筋小麦粉
储藏时间
储藏温度
储藏方式
储藏品质变化
high gluten wheat flour
storage time
storage temperature
storage method
change of storage quality
