生产中配麦(配粉)技术的研究状况  

Research status of the technology of wheat(flour)blending)in production

作　　者：贾祥祥 李秀玲[2] 王圣宝 曹阳 周玲 田红玉 

机构地区：[1]中粮(新乡)小麦有限公司,河南新乡453000 [2]河南科技学院小麦育种中心,河南新乡453000

出　　处：《粮食与饲料工业》2016年第6期9-11,16,共4页Cereal & Feed Industry

摘　　要：我国生产的小麦因品种、产地、收购方式、仓储形式以及加工设备等不同,导致小麦品质和小麦粉质量差异较大,很难单单靠传统制粉方法生产专用粉,因而配麦和配粉技术便应运而生。配麦(配粉)是小麦制粉生产中的一个重要环节,与生产的稳定、加工成本的高低、产品的质量、产品质量的稳定性以及经济效益的好坏等密切相关。从配麦(配粉)的概念、分类及方法等几个方面阐述了其在实际生产中应用的意义,并从提升小麦使用价值,增大企业盈利空间等方面对未来的发展进行了展望。Because of the different variety,origin,acquisition,storage and processing equipment,wheat production in China,the quality of wheat and wheat flour had great difference.It is difficult to rely solely on the traditional preparation methods of special flour production,thus the wheat and flour blending technology emerges as the times requires.Wheat（flour）blending is an important part in production of wheat flour,which is closely related to the stability of production,processing cost,quality and stable quality of products,and economic benefits,etc.The concept of wheat（flour）blending,classification and methods were reviewed.The significance of application in actual production was expounded,and the future development was looked forward.

关 键 词：小麦 制粉 配麦 配粉 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]