影响降落数值测定的几个因素及其在粮油检验中的应用  

Some Factors Effecting the Determination of the Falling Number and the Applications of the Falling Number in the Detection of Cereals and Oils

作　　者：李振华 王瑞杰 赵莹 孙雪原 潘海涛 

机构地区：[1]山东省粮油检测中心,济南250101

出　　处：《粮食加工》2015年第2期76-78,共3页Grain Processing

摘　　要：降落数值是反映面粉中α-淀粉酶活性的重要指标,在测定降落数值的具体操作过程中有许多因素都会影响测定结果,如:样品的制备、试验用水、加热池、样品与水的混合过程、黏度管和搅拌器、冷却水流速等。在生产实践中,正确运用降落数值来评定小麦发芽损伤程度、搭配小麦开发专用粉、预测小麦陈化程度、分类储存小麦及按质定价收购小麦。Falling number is an important index of α-amylase activity in the flour, in determining the specific operation in the process of falling number there are many factors will influence the determination results, such as：the preparation of sample, test water is mixed with water, heated pool, sample process, viscosity tube and mixer,cooling water flow rate, etc. In production practice, the right to use falling number to assess wheat germination damage degree, wheat collocation development special flour, predict wheat retrogradation degree, classification,storage of wheat and wheat quality pricing acquisitions.

关 键 词：面粉 降落数值 影响因素 粮油检验 Α-淀粉酶活性 小麦搭配 

分 类 号：TS207.3[轻工技术与工程—食品科学]