小麦加工工艺对面粉色泽的影响  

The impact of wheat processing techniques on flour color

作　　者：陆勤丰[1] 曾益坤[1] 

机构地区：[1]湖州职业技术学院,浙江湖州313000

出　　处：《粮油食品科技》2008年第3期2-5,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：综述了影响面粉色泽的主要因素,根据面粉新标准《小麦粉》(GB1355—2005)禁用增白剂的规定,从小麦加工工艺的角度提出了合理完善的清理、着水润麦、制粉工艺设置及主要设备的科学操作等改善面粉色泽的可行方法,为面粉加工企业满足市场和消费者对面粉及其制品色泽品质的需求,提供了技术依据。The paper summarizes the main factors that impact on the flour color. According to the state new standards on wheat flour （GB1355-2005）, whitening agent is forbidden. The paper puts forward feasible methods to improve flour color from wheat processing techniques, which include optimum cleaning, dampening and tempering, milling process and operation scientifically on the main equipment. These methods provide technical basis for the flour processing enterprises to meet the needs of market and consumers on flour and its color quality.

关 键 词：小麦加工工艺 面粉色泽 设备操作 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]