小麦粉加工精度结果判定的探讨  

Discussion on the determination of processing precision of wheat flour

作　　者：王江蓉 周京 沈娜 黄卫 

机构地区：[1]湖南省粮油产品质量监测中心,湖南长沙410201

出　　处：《粮油食品科技》2017年第3期57-60,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：以库存检查收集到的小麦制成的小麦粉为研究对象,统计分析小麦粉粉色、麸星对照实物标准样品的分等情况,进一步研究小麦粉等级判别、加工精度同粉色、出粉率的关系。结果表明:241份小麦的平均出粉率61.4%,最大值68.9%,最小值50.1%;平均白度值为76.9。出粉率与白度值不完全呈负相关关系,说明粉色与小麦品种有较大关系。Taking wheat flour as the object, the relationship between grade identification of wheat flour, processing precision and wheat flour color, flour yield was researched by statistical analysis of the classifi-cation of wheat flour, bran speck, compared with wheat flour color control material standard sample. The results showed that the average flour yield of the 241 wheat samples was 61.4 % , with the maximum of 68. 9% ,and the minimum of 50. 1 % ; the average whiteness was 76. 9. There was an incompletely nega-tive correlation between flour yield and whiteness value, which indicated that wheat flour color had a great relationship with wheat variety.

关 键 词：小麦粉 加工精度 粉色 麸星 实物标准样品 

分 类 号：TS207.3[轻工技术与工程—食品科学]