系统粉粉色、麸星含量与面片色泽之间的关系  

RELATIONSHIP BETWEEN FLOUR COLOR,BRAN SPECK CONTENT OF SYSTEM FLOUR AND DOUGH SHEET COLOR

作　　者：郑坤 孙宇[2] 郑学玲[2] 张杰[2] 尚加英[2] 

机构地区：[1]郑州粮油食品工程建筑设计院,河南郑州450052 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2011年第1期43-47,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以小麦加工不同系统的20个粉样为原料,研究了系统粉粉色、麸星含量与面片色泽之间的关系.结果表明:麸星含量主要影响面粉的白度,对面片的色泽影响很小,面粉的白度与面片的色泽关系显著.面粉的色泽与面片色泽之间呈显著正相关,尤其是面粉的红度、黄度对面片的色泽影响极大.The paper studied the relationship between the color, the bran speck content of 20 flour samples from different systems and the dough sheet color. The results showed that the bran speck content had much influence on the flour whiteness but less on the dough sheet color. The flour whiteness had a significant relationship with the dough sheet color. The flour color had significant relationship with the dough sheet color, particularly the red degree and the yellow degree.

关 键 词：灰分 白度 粉色 麸星 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]