面团状态对小麦淀粉与谷朊粉分离效果的影响  

Influence of dough state on the separation effect of wheat starch and gluten flour

作　　者：李明菲[1] 郑学玲[1] 卞科[1] 刘翀[1] 洪静[1] 李卫兵[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：《粮食与油脂》2015年第10期21-24,共4页Cereals & Oils

基　　金：国家和河南省小麦产业技术体系建设专项资金((CARS–03;S2010–01–G06);教育部新世纪优秀人才项目(NCET–11–0940);河南省高校科技创新团队(13IRTSTHN008)

摘　　要：该文以市售金苑特一粉为原料,探索面团状态对小麦淀粉和谷朊粉分离效果的影响。分别控制加水量和醒面时间,分离、提取A–淀粉和谷朊粉,测定其得率与纯度及水溶物含量,分析得出最佳的加水量和醒面时间。Used the first unique wheat flourof Jinyuan as rawmaterial,this subject explored the influencesof dough stateon the separation effectsof wheat starch and gluten flour. In this experiment, there were two singlecontrolling variables,which included different amountsof water and different ferment time.ThenA–starch and gluten were separated and extracted.The yield and purityofA–starch and gluten, and the flour water–soluble substances weremeasured.Theoptimal amountof adding water and waking time wereconcluded.

关 键 词：面团状态 谷朊粉 A-淀粉 分离 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]