摘要
分别从2条小麦制粉生产线的重力分级去石机进出口在线取得小麦样品进行实验制粉。结果表明:分级后重质小麦中饱满籽粒含量增多,小麦粉的加工精度提高,品质特性得到改善,麦谷蛋白与醇溶蛋白含量虽稍有下降,但面筋指数提高,面团的形成时间及稳定时间延长,降落数值以及峰值黏度、最低黏度和最终黏度等指标均有不同程度的提高。轻质小麦的出粉率及小麦粉加工精度均降低,品质特性变差,轻质小麦中不饱满籽粒含量越多,差异越显著。
：Wheat samples were obtained online at the import and export of gravity grading stoner from two wheat flour production lines and were milled into wheat flour by experimental grinder. The results showed that ： after gravity classification the content of full grain in the group of heavy wheat increased, the flour processing accuracy was enhanced, the quality characteristics was improved; although there was a slight decline in the content of glutenin and gliadin, the gluten index increased, the formation time and stability time of the dough extended, falling number and peak viscosity, low viscosity and final viscosity all had different degrees of increase. The flour yield and flour processing precision of light wheat were reduced and quality characteristics degenerated; the more the light wheat contained the grain that was not full, the more significant the difference.
出处
《粮油食品科技》
2015年第1期8-12,共5页
Science and Technology of Cereals,Oils and Foods
基金
公益性行业(农业)科研专项经费资助(201303070)
河南省小麦产业技术体系建设专项资金资助项目(S-2010-01-G06)
关键词
重质小麦
轻质小麦
未分级小麦
理化特性
heavy wheat
hght wheat
unclassified wheat
physicochemical properties
