摘要
本试验测定了同种小麦不同粉管搭配面粉的白度、粒度、蛋白含量、水分、溶解度不同的蛋白种类和比例,并与当地市场优质的对标品面粉进行对比。结果发现,同种小麦但取粉部位不同的小麦粉的蛋白比例存在差别,优质对标品面粉的蛋白在非还原条件下的F5亚基和样品面粉相比存在显著性差异。
This test measures the various indicators of flour with different flour tubes of the same kind of wheat,including flour whiteness,particle size,protein content,moisture,and solubility of different protein types and ratios,and compares the standard flour with excellent operation performance in the local market Comparing the results,it was found that the protein ratio of wheat flour of the same kind of wheat but different parts of the flour was different,and there was a significant difference between the F5 subunit of the protein of high-quality standard flour and the sample flour under nonreducing conditions.
作者
郭子璇
韩艳芳
李沿
任国宝
郇美丽
任晨刚
Guo Zixuan;Han Yanfang;Li Yan;Ren Guobao;Huan Meili;Ren Chengang(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing 102209,China;COFCO Lijin(Tianjin)Grain and Oil Co.,Ltd.,Tianjin 300122,China;COFCO Grains Holdings Limited Flour Management Division,Beijing 102209,China;Jiangsu Province Modern Grain Circulation and Safety Collaborative Innovation Center,Nanjing 210023,China)
出处
《现代食品》
2020年第16期147-150,共4页
Modern Food
基金
国家重点研发计划“全麦粉稳态化制备关键技术开发及产业化项目”(编号:2018YFD0401002)。
关键词
面粉
操作性
粉管
蛋白
Flour
Operability
Powder tubes
Protein
