剥皮对小麦面粉理化特性影响  

Effect of debranning on physical and chemical properties of wheat flour

作　　者：邹恩坤 Zou Enkun(Wuxi COFCO Engineering&Technology Co.,Ltd.,Wuxi 214035)

机构地区：[1]无锡中粮工程科技有限公司,无锡214035

出　　处：《粮食与食品工业》2022年第6期10-14,19,共6页Cereal & Food Industry

摘　　要：剥皮率是剥皮制粉的一项重要指标,不同的剥皮率下,小麦粉的理化特性都会受到一定的影响。本试验以剥皮率为研究点,高、中、低筋三种小麦原料,探讨不同剥皮率下小麦粉理化特性的变化及差异。结果表明:不同剥皮率对小麦粉的蛋白特性、淀粉特性影响显著,不同剥皮率对不同小麦类型的影响有明显差异。The degree of wheat is a very important index for debranning milling.The effects of the different debranning degree of wheat on physical and chemical properties of wheat flour.Grains of three wheat varieties were debranning by a rice polisher,protein properties and Starch properties admeasured,that is examined the effect of wheat debranning protein properties and starch properties of wheat flour.Results showed that debranning had a significant effect on protein properties and starch properties of wheat flour.The debranning had a significant effect on the different grains of wheat varieties.

关 键 词：小麦剥皮 剥皮率 小麦粉 理化性质 

分 类 号：TS201[轻工技术与工程—食品科学]