灰分含量对小麦粉等级及品质的影响  

THE INFLUENCE OF ASH CONTENT ON THE DEGREE AND QUALITY OF WHEAT FLOUR

作　　者：李庆龙[1] 柯惠玲[1] 胡秋林[1] 

机构地区：[1]武汉粮食工业学院粮食工程系

出　　处：《武汉工业学院学报》1989年第1期1-14,共14页Journal of Wuhan Polytechnic University

摘　　要：对15个省(市)67份小麦粉试样的分析结果表明:灰分含量多数低于国标的要求,平均含量特一粉比国标低0.04%,特二份低0.06%,标准粉低0.16%;加工精度特一粉和特二粉与国标基本相符或接近,标准粉则多数优于国标的要求;除特一粉、特二粉的灰分含量与粗蛋白无明显相关性外,各等面粉的灰分含量与粗蛋白、粗脂肪和粗纤维含量均呈显著或高度相关性,随着加工精度的提高,灰分含量与三大成分的相关性下降;粉质特性和拉伸特性的总趋势是特一粉优于特二粉,特二粉优于标准粉,进口小麦优于国产小麦.文中对改善粉色,提高灰分含量及进行搭配制粉等提出了若干建议.This research analyses the influence of ash content on the degree and quality of wheat flour with 67 different degrees of flour samples from 15 provinces (cities). The conclusion is that most ash content of the samples which have been analysed are below the State standard.On average,ash content of fancy patent flour is 0.04% lower than the State standard,fancy clear flour is 0.06% lower and biao-flour is 0.16% lower.In the processing precision, fancy patent is basically equal or close to the State standard,but the tendency is bad,fancy clear flour is also basically equal or close to the State standard, while most of biao-flour is higher than the State standard except that the crude protein contents of fancy patent and fancy clear flour have no clear interrelation with ash content, the protein, fat and fibre contents of the flour of all grades appear to have a marked or high interrelation with ash content. With the increase of processing precision, the interrelation of ash content with the three major compositions falls,the tendency of farinagraph and extensingraph charteristics is that fancy patent is better than fancy clear flour, fancy clear flour is better than biao-flour and imported wheat is better than domestic one.This paper also presents some suggestions for improving the flour colour, increasing the ash content and mixing different wheat in the manufacture, etc.

关 键 词：灰分 加工精度 面团特性 

分 类 号：T-55[一般工业技术]