小麦种类及加工方式对全麦粉粉体特性的影响  

Effect of Wheat Cultivars and Processing Methods on Powder Properties of Whole Wheat Flour

作　　者：郝春明[1] 郑学玲[1] 刘翀[1] 李利民[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《中国粉体技术》2013年第2期11-15,23,共6页China Powder Science and Technology

基　　金：河南省农业科技成果转化计划项目;编号:200132;河南省小麦产业技术体系建设专项资金资助项目;编号:S2010-01-G06

摘　　要：为了研究全麦粉粉体特性,以卡尔指数原理为理论基础,使用粉体综合特性测试仪,对红麦、白麦、加麦3种不同种类的小麦面粉及不同加工方式下全麦粉粉体的特性,包括Carr流动性综合指数Fw和喷流性综合指数Fd,及其单项检测项目等进行逐一对比分析。结果表明,不同种类小麦的面粉及全麦粉的流动性呈显著性差异,面粉与全麦粉流动性呈极显著的差异性(p<0.01),但不同加工方式的全麦粉流动性没有显著性差异;面粉及全麦粉的流动性状均表现不太好,面粉有相当强的喷流性,但全麦粉仅表现出有倾向的喷流性状。Based on mechanism of Carr index and using powder property testing instrument,the flowability and floodability comprehensive index of the powder properties affected by wheat cultivars and processing methods were analysed comparatively.The results show that the flowabilityof different types of wheat flour and whole wheat flour have a significant difference.There is highly significant difference between wheat flour flowability and whole wheat flour flowability(p<0.01).But the flowability of whole wheat flour processed in different ways has no significant difference.The wheat flour and whole wheat flour flowability are not very good.The wheat flour shows very strong floodability,but the whole wheat flour only shows a tendency of floodability.

关 键 词：粉体特性 Carr指数 流动性 喷流性 全麦粉 

分 类 号：TS201.2[轻工技术与工程—食品科学]