不同粉路小麦面粉理化性质与流变学特性分析  

Analysis of Different System Wheat Flour Physical and Chemical Properties and Rheological Properties

作　　者：陈雪[1] 张剑[2] 陈团伟[1] 赖秀琳 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]河南农业大学食品科学技术学院,郑州450002

出　　处：《包装与食品机械》2017年第2期16-21,共6页Packaging and Food Machinery

基　　金：福建省高水平建设项目(612014042)

摘　　要：以15个不同出粉口小麦粉为样品,采用宏观理化表征与微观显微技术相结合的方法测定其特性。结果表明:M粉的前中路易糊化,其峰值黏度、低谷黏度、最终黏度、稀懈值、回生值比较高,其次是B粉的前路,而M粉的后路、B粉的后路、XF粉与T粉糊化指标相对较低,品质较差。面筋蛋白含量高的小麦面粉的吸水率、形成时间、稳定时间和粉质质量指数也相对较高,面筋蛋白含量对面团稳定时间影响很大,但相同筋力不同粉路的小麦面粉变化幅度不同。旨在为提高面粉品质分析与控制提供理论依据。In fifteen different powder outlets for wheat flour samples, using macro physical and chemical characterization and micro microscopy techniques of combining the method for determining its properties. The results showed that foregoing M flour was easier gelatinization, while its peak viscosity, through viscosity, final viscosity ,breakdown,and setback increased. The second was foregoing B flour. However, M and B flour posteri-or, XF and T of pasting index was relatively low and got worse quality. High gluten content of wheat flour water absorption formation time, stability time, and FQN was relatively high, gluten protein content had a great influ-ence on dough stability time, but the same gluten contents of different flour road change in different wheat flour powder. To provide theoretical support for quality analysis and control of wheat flour .

关 键 词：系统面粉 品质特性 淀粉 面筋蛋白 

分 类 号：TS201.2[轻工技术与工程—食品科学]