国内外市场上全麦粉的品质分析研究  

Study on Quality of Whole Wheat Flour from Domestic and Overseas Market

作　　者：汪丽萍[1] 谭斌[1] 田晓红[1] 刘艳香[1] 刘明[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮食科技与经济》2012年第6期19-21,共3页Food Science And Technology And Economy

基　　金：中央级公益性科研院所基本科研业务费专项(2011ZX1104);农业科技成果转化资金项目(2010GB24490678);"十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：从国内外市场上收集了22个全麦粉产品,对其卫生指标和品质指标进行了分析研究。结果表明,所有全麦粉产品的卫生指标均达到了我国相关国家标准的要求;水分、降落数值、湿面筋含量、蛋白质、粗脂肪、脂肪酸值、烷基间苯二酚(ARs)、总膳食纤维和灰分9个品质指标测定结果显示:企业在制作全麦粉时,都偏向于选择高筋小麦。通过ARs、膳食纤维及灰分等指标数据与实验室研制的标准全麦粉对比,充分表明国内外全麦粉产品质量参差不齐,大部分产品仅添加了部分麸皮,不符合全谷物的定义[1]。烷基间苯二酚、总膳食纤维和灰分值是评价全麦粉品质的3个重要指标。The health and quality indexes of 22 whole wheat flour products from domestic and overseas market were analyzed.The result showed that,the health indexes of all whole wheat flour products were up to the national standard of China.The determination result of 9 quality indexes of moisture,landing index,wet gluten,crude protein,crude fat,fatty acid value,alkylresorcinol,total dietary fiber and ash indicated that,manufacturer preferred using high gluten wheat to make whole wheat flour.Compared with our standard whole wheat flour,results showed that the quality of these whole wheat flour products were variable,and in most products only part bran were added,which were not according with the definition of whole grain.ARs,total dietary fiber and ash were three important indexes to evaluate the quality of whole wheat flour.

关 键 词：全麦粉 卫生指标 品质指标 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]