真空润麦对小麦制粉特性的影响  

Influence of vacuum tempering on milling properties of wheat

作　　者：王华东[1] 温纪平[1] 王大一[1] 胡玉华[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2015年第1期178-182,共5页Food Science and Technology

基　　金：十二五国家科技支撑计划项目(2012BAD34B06)

摘　　要：对小麦加工过程中的真空润麦对小麦制粉特性的影响进行了研究。研究表明:真空润麦时间与面粉的降落数值呈一定的负相关性,影响程度随品种不同;随着润麦真空度的增加,粗蛋白含量增加,面筋含量也有一定较小程度的提高,小麦面粉的降落数值与真空度呈一定程度的正相关性。真空润麦与常规润麦相比,对小麦加工在制品的粒度分布影响差别不大。In this paper, the influence of vacuum tempering technology based on wheat milling process on the characteristics of wheat flour was studied. The results show that vacuum tempering time and falling number have a negative correlation. The impact is different among varieties. With the degree of vacuum increasing, the crude protein and gluten content are improved. The falling number and the degree of vacuum are to a certain extent correlation. Compared with conventional tempering, the wheat flour＇s distribution of particle size is not very different.

关 键 词：真空润麦时间 真空度 制粉特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]