润麦水分对中筋小麦品质特性的影响  

INFLUENCE OF TEMPERING MOISTURE CONTENT ON QUALITY CHARACTERISTICS OF MIDDLE GLUTEN WHEAT

作　　者：王晓曦[1] 王绍文[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第1期11-16,共6页Journal of Henan University of Technology：Natural Science Edition

摘　　要：选择5种中筋小麦,固定润麦时间与温度,改变润麦加水量,探讨不同润麦水分对小麦粉品质特性的影响.结果表明:随着润麦水分的增加,出粉率、灰分、蛋白质呈下降趋势;损伤淀粉变化并无规律性,但总体呈下降趋势;润麦水分与面筋指数、面筋持水率、形成时间、稳定时间正相关,与面筋含量、吸水率、延伸度负相关;除延伸度外,其余拉伸指标均与润麦水分显著或极显著正相关.In this paper, we selected five kinds of medium-gluten wheat to study the influences of tempering moisture content on the quality characteristics of the wheat flour by fixing the tempering time and temperature and changing the tempering moisture content. The results showed that the flour yield, the ash content, and the protein content were decreased with the increase of the tempering moisture content; the damage starch content had irregular change but was in the downward trend generally; the tempering moisture content was in positive correlation to the gluten index, the moisture holding capacity of gluten, the formation time, and the stability time, and was in negative correlation to the gluten content, the moisture absorption rate and the extensibility; except for the extensibility, the other tensile indexes were in significant or extremely significant positive correlation to the tempering moisture content.

关 键 词：中筋小麦 润麦水分 品质特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]