摘要
剥皮率是剥皮制粉的一项重要指标,不同的剥皮率下,小麦粉的理化特性都会受到一定的影响。本试验以剥皮率为研究点,高、中、低筋三种小麦原料,探讨不同剥皮率下小麦粉理化特性的变化及差异。结果表明:不同剥皮率对小麦粉的蛋白特性、淀粉特性影响显著,不同剥皮率对不同小麦类型的影响有明显差异。
The degree of wheat is a very important index for debranning milling.The effects of the different debranning degree of wheat on physical and chemical properties of wheat flour.Grains of three wheat varieties were debranning by a rice polisher,protein properties and Starch properties admeasured,that is examined the effect of wheat debranning protein properties and starch properties of wheat flour.Results showed that debranning had a significant effect on protein properties and starch properties of wheat flour.The debranning had a significant effect on the different grains of wheat varieties.
作者
邹恩坤
Zou Enkun(Wuxi COFCO Engineering&Technology Co.,Ltd.,Wuxi 214035)
出处
《粮食与食品工业》
2022年第6期10-14,19,共6页
Cereal & Food Industry
关键词
小麦剥皮
剥皮率
小麦粉
理化性质
debranning
debranning degree
wheat flour
physical and chemical properties
