不同筋性面粉配比粉质曲线描述与比较分析  

Different Gluten Flour Ratio of Silty Curve Description and Comparative Analysis

作　　者：张雷[1] 马田田[2] 陈孟棋 朱昆[2] 夏晓林[2] 陈玉凤[1] 

机构地区：[1]沈阳师范大学实验教学中心,沈阳110034 [2]沈阳师范大学粮食学院,沈阳110034

出　　处：《粮食加工》2015年第3期13-16,共4页Grain Processing

摘　　要：描述与比较了两种不同筋度、不同品牌的面粉,在不同配比下的粉质特征,主要包括面团的吸水率、稳定时间、形成时间、软化度、稠度、粉质指数等。结果显示,两种面粉在不同配比条件下形成的新面粉的粉质指数符合国家标准。统计分析,P=0.05,两种面粉在不同配比下形成的面团的吸水率、稳定时间、形成时间、软化度、稠度、粉质指数、校正加水均存在显著差异,但含水率差异并不显著。To describe characteristics in different time, degree of softening, and compare two different gluten degree, different brands of flour, flour quality proportions, mainly including the dough water absorption rate, forming time, stable consistency, silty index. The results showed, silty index new flour two flour formed under different ratios of accord with national standard. Statistical analysis, P=0.05, absorbing two flour dough formed under different ratio of rate, stable time, development time, degree of softening, consistency, silty index, correcting water were significantly different, but there is no significant difference in moisture content.

关 键 词：面粉品质 粉质曲线 不同配比 面团 粉质参数 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]