不同出粉率小麦粉的品质特性及营养组分研究  

Study on Wheatmeal Quality Characteristic and Nutritive Composition of Different Flour Yield

作　　者：王晓曦[1] 贾爱霞[1] 于中利 

机构地区：[1]河南工业大学,郑州450052 [2]中粮面业漯河有限公司,漯河462000

出　　处：《中国粮油学报》2012年第1期6-9,19,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：小麦制粉过程不同出粉率的小麦粉粉质特性、营养组分含量都有明显差异。根据在线生产的各系统粉管的出粉率和流量比,按流量比例取不同粉管的小麦粉配成出粉率分别为35%,40%,50%,60%,70%,80%,90%、97%的小麦粉。对不同出粉率的小麦粉进行粉质特性和营养组分测定,研究出粉率对小麦粉品质和营养组分含量的影响,以期为生产中生产出加工品质、食用品质、营养品质均佳的小麦粉提出理论上的参考。试验结果表明微量营养素和粉质特性在出粉率80%左右达到最佳状态,但是灰分含量偏高。If the flour yield is different, the wheatmeal traits and nutrition composition content are different. In this paper, systematic powder was selected to make out the flour yield of 35% , 40% , 50% , 60% , 70% , 80% , 90% and 97% according to the flour yield of wheat flour streams and flow ratio. Then, the wheat flour traits and nutrient composition were determnined for wheat flour with different yields to research the effect of flour yield on wheatmeal quality. The purpose was to provide theoretical reference for production of the best products. The experimental result indicated that the wheat flour traits and nutrient composition reached the best conditions in the flour of the 80% flour yield, but the ash content was high slightly.

关 键 词：不同出粉率小麦粉 粉质特性 营养组分 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]