小麦制粉系统面粉谷蛋白溶涨指数研究  

Study on Swelling Index of Glutenin (SIG) in Flour from Wheat Milling System

作　　者：郑建梅[1] 欧阳韶晖[1] 张国权[1] 胡新中[1] 郭波莉[1] 俎社荣 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]许昌湖雪面粉有限公司,河南许昌461102

出　　处：《粮食与饲料工业》2005年第5期10-11,共2页Cereal & Feed Industry

基　　金：农业结构调整重大技术研究专项(2002-02-1A)

摘　　要：测定了小麦制粉过程不同粉路系统中面粉的谷蛋白溶涨指数(SIG)。结果表明,同一系统内不同面粉间SIG值的变异幅度较大,重筛系统和皮磨系统样品的SIG值变异较大,心磨系统和渣磨系统样品的SIG值变异程度最小;上交面粉SIG值普遍高于下交面粉;随粉路的延长,后路皮磨、渣磨系统的SIG值逐渐增大。The swelling index of glutenin (SIG) in flour from different mill flow systems during wheat flour milling was detected. The results showed that the swelling index of glutenin between different kinds of flour in the same system was relatively different. The coefficient variation of the swelling index of glutenin in samples from the resieve system and break system was higher, and that from the middling system and sediment system was the lowest. In addition, the swelling index of glutenin in samples from above sifted flour was higher than that from down sifted flour. With prolonging of the flour line, the swelling index of glutenin made by break system and sediment system was increased gradually.

关 键 词：小麦制粉系统 上交面粉 下交面粉 谷蛋白溶涨指数 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]