摘要
在小麦加工过程中,不同系统所制得的小麦粉品质差异较大。结果表明:1B与1S系统粉中水分含量均为14.5%。1M~5M系统粉中的蛋白质含量由10.5%上升至13.4%,而淀粉含量则由68.1%下降到62.9%。1B系统粉维生素含量最高,而5M系统粉矿物质含量最高。不同系统粉面条质构特性不同,且5M系统粉面条的蒸煮损失率最高。
In the process of wheat processing,the quality of wheat flour produced by different systems varies greatly.The results showed that water content in both 1B and 1S systems powder was 14.5%.From 1M to 5M,the protein content increased from 10.5%to 13.4%,while the starch content decreased from 68.1%to 62.9%.The vitamin content of 1B system powder was the highest,the mineral content of 5M system powder was the highest.The texture characteristics of flour noodles in different systems were different,and the cooking loss rate of flour noodles in 5M system was the highest.
作者
汪桢
马森
王晓曦
WANG Zhen;MA Sen;WANG Xiao-xi(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2021年第10期23-26,共4页
Cereals & Oils
基金
国家重点研发计划“现代食品加工及粮食收储运技术与装备”(2017YFD0400200)。
关键词
小麦加工过程
营养组分
面条品质
影响
wheat processing
nutritional component
noodle quality
influence
