小麦粉的吹泡仪指标与北方馒头品质关系研究  

The studies on the relationship between alveograph characteristics and Northern steamed bread making quality of flours

作　　者：王晓阳[1,2] 鲍庆丹[1] 王凤成[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]淮滨县金豫南面粉有限公司,河南信阳464400

出　　处：《粮食与饲料工业》2010年第10期18-20,共3页Cereal & Feed Industry

摘　　要：选用来自全国广泛区域的31种代表性商用小麦粉,进行了吹泡仪指标测试及北方馒头制作实验和质量评价。研究探讨了小麦粉的吹泡仪指标与北方馒头制作品质之间的关系,结果表明,当小麦粉的吹泡指标P值处于72～110、L值55～70、W值140～210范围时,北方馒头的制作品质表现优良,证明吹泡仪是估测和控制北方馒头专用粉品质的有用工具。Studies were carried out to assess the relationship between alveograph characteristics and northern steamed bread making quality of wheat flours. Thirty-one commercial flour samples were analyzed for their alveo- graph and steamed bread making characteristics. The results indicated that the desirable alveograph values of flours for good northern steamed bread should be P = 72-110, L = 55-70, and W = 140-210. The alveograph proves to be a more useful tool in predicting the quality of wheat fours for making northern steamed bread.

关 键 词：小麦粉 吹泡指标 馒头 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]