薏米粉与小麦粉原料特性分析  

Analysis on Raw Material Characteristics of Coix Seed Flour and Wheat Flour

作　　者：王成丽 吴映梅 WANG Chengli;WU Yingmei(School of Public Health,Guizhou Medical University,Guiyang 550025,China)

机构地区：[1]贵州医科大学公共卫生与健康学院,贵州贵阳550025

出　　处：《食品安全导刊》2022年第27期103-106,共4页China Food Safety Magazine

基　　金：贵州省大学生创新创业训练计划项目(23110020283)。

摘　　要：为了对比薏米粉与小麦粉原料的特性差异,将薏米粉碎后过60目、100目、150目筛得到4种粒径的薏米粉,通过对小麦粉和4种粒径薏米粉的水分含量、蛋白质含量、淀粉含量、灰分、湿面筋含量及微观结构进行测定,对比分析薏米粉和小麦粉的原料差异。结果表明,薏米粉的粒径较大时(≥60目时),水分含量高于小麦粉;小麦粉中的蛋白质含量低于薏米粉,但淀粉含量高于薏米粉;薏米粉中不含面筋蛋白;小麦粉淀粉颗粒多为扁球形和球形,薏米淀粉颗粒呈球形,表面有凹陷。该研究可为薏米粉作为主食产品的开发奠定基础。In order to compare the characteristics of coix seed flour and wheat flour raw materials,coix seed flour were crushed and sieved through 60 mesh,100 mesh and 150 mesh to obtain four kinds of grain size coix seed flour.Through the determination of water content,protein content,starch content,ash content,wet gluten content and micro structure of wheat flour and four kinds of grain size coix seed flour,the raw materials of coix seed flour and wheat flour were compared and analyzed.The results showed that when the grain size of coix seed flour was larger(≥60 meshes),the moisture content was higher than that of wheat flour.The protein content of wheat flour was lower than that of coix seed flour,but the starch content was higher than that of coix seed flour.Coix seed flour contains no gluten protein.Wheat flour starch granules are mostly oblate and spherical,while coix seed flour starch granules are spherical with concave surface.This study can lay a foundation for the development of coix seed flour as a staple food.

关 键 词：薏米粉 小麦粉 原料 特性分析 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]