摘要
为探究小麦粉吸水率与其组成和制粉研磨强度的关系,研究了小麦粉的总淀粉含量、蛋白质含量、湿面筋含量等主要化学组成及强中弱3种制粉研磨强度对其粉质吸水率的影响。研究表明:小麦粉的吸水率与其破损淀粉含量、蛋白质含量、湿面筋含量之间呈现显著的正相关关系;制粉研磨强度越强,小麦粉的吸水率越高,且随着小麦粉颗粒粒度的减小,3种研磨强度下小麦粉的吸水率均呈现逐渐升高的趋势,为小麦加工工艺的调整和改进及小麦加工过程中不同粒度小麦粉的组合搭配和研磨条件的选择提供了一定的参考。
To explore the relationship of wheat flour water absorption with the composition and milling grinding strength, the effect of the flour major chemical composition,including the total starch content, protein content,wet gluten content and three kinds milling grinding intensity on the silty water absorption rate were studied. The results showed that the relationship of the wheat flour water absorption with the damaged starch content, protein content and wet gluten content showed significant positive correlation. The stronger powder grinding was, the higher water absorption was. With the decrease of wheat flour particle size, wheat flour water absorption under three grinding strength showed a rising trend, the references for adjustment and improvement of wheat processing technology and the combination collocation of different particle size wheat flour and the choice of grinding conditions in the manufacturing process were provided.
作者
林江涛
谷玉娟
杨珂静
董鹤帅
LIN Jiang-tao;GU Yu-juan;YANG Ke-jing;DONG He-shuai(Henan University of Technology, Zhengzhou 450001, Henan, China)
出处
《粮食与油脂》
北大核心
2017年第11期69-71,共3页
Cereals & Oils
基金
粮食公益性行业科研专项(20153003)
河南省重大科技专项(141100110900)
关键词
小麦粉
吸水率
组成
研磨强度
wheat flour
water absorption
composition
milling grinding strength
