糯小麦实验制粉及其在面条中的应用研究  

Studies on experimental milling of waxy wheat and application of waxy wheat flour in noodles

作　　者：李丽[1] 李庆龙[2] 李秋枫[3] 王一帆 王涛[2] 董小山[2] 

机构地区：[1]武汉工业学院工商学院,湖北武汉430065 [2]武汉工业学院,湖北武汉430023 [3]深圳出入境检验检疫局动植物及产品检验检疫中心,广东深圳518045 [4]克明面业股份有限公司,湖南益阳413200

出　　处：《粮食与饲料工业》2010年第12期10-12,共3页Cereal & Feed Industry

摘　　要：报告了糯小麦的实验制粉,测定了糯小麦粉的理化特性,并对糯小麦粉在面条中的应用进行了研究,结果表明:与普通小麦相比,糯小麦的体积质量大;与普通小麦粉相比,糯小麦粉湿面筋含量高但面筋指数低,吸水率较高,延展性较差,降落数值极低;糯小麦粉能显著增强面条的适口性、光滑性和粘性,其最佳添加比例在30%左右。The experimental milling of waxy wheat was reported and the physical-chemical characteristics of waxy wheat flour were determined,and the application of waxy wheat flour in making noodles was studied.The results showed that compared to common wheat,the volume mass of waxy wheat was bigger;compared to common wheat flour,the content of wet gluten was higher,but the index of the gluten was lower,the water absorption was higher,the malleability was weaker and the falling number was much lower.The waxy wheat flour could significantly improve the palatability,smoothness and viscosity of noodles,the optimum addition should be about 30%.

关 键 词：糯小麦 普通小麦 制粉 面条 

分 类 号：S512.1[农业科学—作物学]