调质处理对国产小麦制粉特性影响的研究(一)  

Effects of Moistening and Tempering on Milling Characteristics of domestic Wheat(Ⅰ)

作　　者：于磊[1] 王晓曦[2] 

机构地区：[1]国贸工程设计院,北京100037 [2]河南工业大学,河南郑州450052

出　　处：《粮食与饲料工业》2009年第6期6-8,共3页Cereal & Feed Industry

摘　　要：在全国范围内有代表性地选择高、中、低筋5种小麦,通过单因素试验考察加水量、润麦温度、润麦时间对小麦硬度、小麦粉水分、小麦粉灰分、小麦粉白度、前路出粉率、总出粉率、麸皮出率、制粉总评分等制粉特性的影响。研究表明:小麦单颗粒硬度、小麦粉灰分、前路出粉率、总出粉率、细麸出率、总麸出率、弱筋小麦的制粉综合评分等均与入磨水分负相关;小麦粉白度、粗麸出率、中强筋小麦的制粉综合评分与入磨水分均呈现显著的正相关;润麦时间对小麦单颗粒硬度、前路出粉率、总出粉率、麸皮出率、小麦粉白度没有影响,润麦时间对小麦粉灰分、制粉综合评分有一定的影响,但不具规律性。Five kinds of representative wheat with high,medium and low gluten were selected in the whole country to investigate the effects of three factors such as water addition,tempering temperature and tempering time on wheat hardness,wheat flour moisture,ash content in wheat flour,whiteness of wheat flour,flour yield of front mill flow,total flour yield,rate of wheat bran and the total score of wheat flour by single factor test.The study showed that the hardness of single grain of wheat,the ash content in wheat flour,the flour yield of front mill flow,the total flour yield,the rate of fine bran,the total rate of bran,and the integrated score of low gluten wheat flour milling etc.were all negatively correlated to the moisture before milling;the whiteness of white wheat,the rate of coarse bran and the integrated score of high and medium gluten wheat flour milling were positively correlated to the moisture before milling significantly;the tempering time had no effect on the hardness of single grain of wheat,the flour yield of front mill flow,the total flour yield,the rate of wheat bran and the whiteness of wheat,yet it had a certain effect on the ash content in wheat flour and integrated score of milling,but without any regularity.

关 键 词：国产小麦 调质处理 制粉特性 

分 类 号：TS211.41[轻工技术与工程—粮食、油脂及植物蛋白工程]