小麦加工调质方法的研究进展  

Progress in the wheat processing and tempering technology

作　　者：温纪平[1] 郭林桦 王华东[1] 王大一[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]郑州工业应用技术学院医学院,郑州451150

出　　处：《食品科技》2015年第2期208-211,共4页Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD34B01)

摘　　要：小麦的调质处理指的是通过物理以及化学方法改善小麦的加工品质和食用品质。通过加水润麦使小麦的水分重新分布,可以改善小麦的加工特性。调质能有效地改变小麦的物理、生化、制粉等工艺特性,使小麦处于适合的制粉状态,从而改善面粉的工艺特性和食用品质。影响小麦调质的因素主要有润麦加水量、调质时间和调质温度。The tempering on wheat processing is improved quality of wheat by physical and chemical methods. By adding water on wheat can improve the redistribution, and improve the processing properties. Tempering can improve the characteristics of physical, biochemical and milling process, can change the wheat is suitable for pulverizing state effectively, thereby improving the technological characteristic and edible quality of wheat flour. The factors affecting wheat tempering are mainly tempering time, moisture content and tempering temperature.

关 键 词：小麦 调质 品质 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]