盐水润麦对小麦制粉特性及微生物的影响  

EFFECTS OF SALT WATER TEMPERING ON MILLING PROPERTIES AND MICROORGANISMS OF WHEAT

作　　者：王大一[1] 温纪平[1] 郭林桦[1] 蔡易辉 王华东[1] 胡玉华[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）》2014年第6期9-14,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：十二五国家科技支撑计划项目(2012BAD34B01);国家现代农业产业技术体系(CARS-03-09A)

摘　　要：主要研究了盐水浓度和盐水润麦时间对小麦制粉特性和微生物的影响.结果表明:随着盐水浓度的增加,微生物的数量逐渐减少;随着盐水润麦时间的增加,微生物的数量呈上升趋势;随着盐水浓度的增加,小麦粉的水分含量下降,灰分含量、湿面筋含量和面筋指数都有不同程度的上升,峰值黏度有下降趋势;随着盐水润麦时间的延长,小麦粉的水分含量、灰分含量、粗蛋白含量、湿面筋含量和面筋指数都有一定程度的上升,白度下降,糊化的衰减值先减小后增加.This study focused on the effects of salt water concentration and tempering time on milling properties and microorganisms of wheat. The results showed that the increase of the salt water concentration had following effects on the wheat flour： gradual decrease of the number of microorganisms, decrease of moisture content, increase of ash content, wet gluten content and gluten index, decrease of peak viscosity;and the increase of the tempering time had following effects on the wheat flour：increase of the number of microorganisms, increase of moisture content, ash content, crude protein, wet gluten content and gluten index, decrease of whiteness, and first decrease and then increase of pasting attenuation value.

关 键 词：盐水润麦 品质特性 微生物 小麦 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]