氯化钠溶液的温度对小麦湿面筋含量和面筋吸水量的影响  

Effects of Temperature of Sodium Chloride Solution on Wet Gluten Content and Water Absorption of Wheat Gluten

作　　者：黄彬彬 HUANG Binbin(Quanzhou Grain and Oil Quality Monitoring Station,Quanzhou 362000,China)

机构地区：[1]泉州市粮油质量监测站,福建泉州362000

出　　处：《食品安全导刊》2022年第6期37-41,共5页China Food Safety Magazine

摘　　要：本文通过调节小麦面筋洗涤中氯化钠溶液的温度,对不同的小麦磨粉后用仪器法进行湿面筋含量和面筋吸水量的测定,且研究氯化钠溶液的温度对小麦湿面筋含量和面筋吸水量的影响,并对结果进行分析。In this paper,by adjusting the temperature of sodium chloride solution in wheat gluten washing,the content of wet gluten and the amount of water absorption of gluten were measured by means of instrument after milling different wheat,and the influence of temperature of sodium chloride solution on the content of wet gluten and the amount of water absorption of gluten was studied.

关 键 词：小麦 面筋含量 面筋吸水量 氯化钠溶液温度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]