摘要
小麦粉粒度是衡量小麦粉质量的一个重要指标,在线粒度检测对指导小麦粉生产有重要意义。该文综述实验室常用的小麦粉粒度检测方法,小麦粉粒度的影响因素以及两种粒度分级方法带来的小麦粉品质变化。重点阐述粒度变化造成小麦粉中淀粉、蛋白质组分差异,以及粒度对小麦粉白度、降落数值、糊化温度等基本指标带来影响,面制品品质产生的变化。
The grain size of wheat flour is an important index to measure the quality of wheat flour.The on-line particle size detection is of great significance to guide wheat flour production.Commonly used methods for testing wheat flour particle size in laboratories,factors affecting the grain size of wheat flour and changes in wheat flour quality caused by two particle size classification methods were summarized in this paper.Differences in starch and protein components in wheat flour caused by changes in particle size was emphasized.The basic indexes such as whiteness,falling number and gelatinization temperature was changed with particle size.The changes in the quality of pasta products was also highlighted.
作者
周文卓
温纪平
ZHOU Wen-zhuo;WEN Ji-ping(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第22期183-187,共5页
Food Research and Development
基金
国家重点研发计划项目(2018YFD0401001)。
关键词
小麦粉粒度
粒度分布
面制品
小麦粉品质
粒度检测
particle size of flour
distribution of particle size
flour products
flour quality
particle size measurement
