吸风粉理化特性研究  

RESEARCH ON PHYSICOCHEMICAL PROPERTY OF FILTER FLOUR

作　　者：王金水[1] 谢安国[2] 郭蕊[2] 闫李慧[2] 罗莉[2] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]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3期15-19,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：对10家面粉厂的面粉和吸风粉样品进行基本成分含量、面筋特性、粉色等方面的对比分析,结果表明:吸风粉虽灰分含量较高但白度并没有明显降低;水分和淀粉含量较低;蛋白含量高是吸风粉的最突出特点,最高可达到面粉的2倍.不同粉路的吸风粉特性存在巨大差异,皮磨吸风粉成分最接近面粉,心磨系统的吸风粉蛋白含量显著提高,渣磨系统吸风粉则蛋白、灰分、脂肪含量都很高.This work investigated the basic content, gluten characteristic and color of filter flour and flour from ten different flour mills. The results showed that： the whiteness of filter flour did not decrease significantly although the filter flour had higher ash content; and the filter flour had low moisture and starch content, and high protein content, which was twice that of the flour. The filter flour samples from different milling roads had great difference; the component of filter flour from break system was the most similar to wheat flour; the protein content of filter flour from reduction system was improved significantly; and the filter flour of scratch system had high content of protein, ash and fat.

关 键 词：吸风粉 面粉 理化特性 相关分析 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]