小麦面粉配粉对面团强度的影响  

Effect of Wheat Flour Blending on Dough Strength

作　　者：杨学举[1] 陈笑娟[1] 张彩英[1] 张树华[1] 

机构地区：[1]河北农业大学生命科学学院,保定071001

出　　处：《中国粮油学报》2008年第3期34-37,共4页Journal of the Chinese Cereals and Oils Association

基　　金：河北省自然科学基金资助(302334)

摘　　要：选用9个在基因型和面筋强度上有明显差异的小麦品种,进行两两配粉试验,共形成36种配粉组合,每种组合的两种面粉按照9种比例配成9种混合面粉,测定每种混合面粉的Zeleny沉淀值,根据实测值和理论值统计中值改进率,分析配粉的品质效应。结果表明,不同小麦面粉配粉后,Zeleny沉淀值不是两种面粉的简单相加,而是提高或降低面团强度(中值改进率为正值或负值);在每个配粉组合中,不同比例混合面粉的Zeleny沉淀值随着某一面粉比例的不断提高,中值改进率变化呈现出一定的规律性;在不同面粉配粉时,0.3:0.7,0.4:0.6,0.5:0.5三种比例面粉的面团强度变化幅度较大,即配粉的品质效应较大;强筋面粉与强筋面粉配粉,Zeleny沉淀值变化不大。中筋面粉与中筋面粉配粉,面筋强度倾向于降低。弱筋面粉与弱筋面粉配粉,面筋强度倾向于提高;强筋面粉与中筋面粉配粉,面筋强度倾向于降低;强筋面粉与弱筋面粉配粉,面筋强度倾向于降低;中筋面粉与弱筋面粉配粉,面筋强度有较大幅度的提高。9 wheat varieties evidently different each other in genotypes and gluten strength were used for flour blending in pairs and 36 flour combinations were formed. 9 blended flours different in proportion （0.1 ： 0.9 - 0.9 ： 0.1 ） were prepared for each combination. The Zeleny sedimentation values of each blended flours were measured, and the improvement rate of blending was calculated and analyzed. Results： The Zeleny sedimentation value of the blended flour is always higher or lower than the theoretical mean value, and the change exhibits certain regularity. The flour blending effect is more evident for blending proportion of 0.3 ： 0.7,0.4 ： 0.6, and 0.5 ： 0.5. For the blended flour from two strong gluten Varieties, the Zeleny sedimentation value changes little; for the blended flour from two medium gluten varieties, the gluten strength tends to be reduced; for the blended flour from two weak gluten varieties, the gluten strength tends to be enhanced. Flour blending between a strong gluten variety and a medium or weak gluten variety tends to reduce the gluten strength of the blended flour. Flour blending between a medium gluten variety and a weak gluten variety improves the gluten strength of the blended flour obviously.

关 键 词：小麦 面团强度 配粉 品质效应 中值改进率 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.21[轻工技术与工程—食品科学与工程]