小麦剥皮制粉及其对面粉品质的影响  

Wheat Peeling Milling and Effect of It on Flour Quality

作　　者：邹恩坤[1] 王晓曦[1] 丁艳芳[1] 徐瑞[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2012年第2期8-11,共4页Grain Processing

摘　　要：剥皮制粉工艺与传统制粉工艺相比具有许多特点,传统的小麦制粉采用分层剥刮的辊式研磨制粉法;剥皮制粉则采用碾削去部分小麦皮层再进行研磨制粉的方法。综述了小麦剥皮制粉工艺的发展史,剥皮制粉工艺的原理和特点,以及剥皮制粉工艺对小麦粉品质的影响和发展前景。Wheat peeling milling have many characteristics compare with traditional milling.Traditional milling is scraping endosperm from bran step by step using grinding roller.Peeling is a milling method that wheat was milled after debranning the part of bran layers from wheat.This report summarize history of peeling milling development,the principle and characteristic of peeling milling,effect of peeling milling on wheat flour quality,and the future development of peeling milling.

关 键 词：小麦 剥皮制粉 面粉品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]