小麦制粉系统中各粉路小麦粉加工品质的分析与评价  

Analysis and evaluation of the processing quality of wheat flour in various flour routes in wheat flour making system

作　　者：张珺 唐永 王立荣 ZHANG Jun;TANG Yong;WANG Li-rong(Jinjian Cereal Industry Co.,Ltd.,Changde 415001,Hunan,China;Jinjian Flour Products Co.,Ltd.,Changde 415200,Hunan,China)

机构地区：[1]金健米业股份有限公司,湖南常德415001 [2]金健面制品有限公司,湖南常德415200

出　　处：《粮食与油脂》2024年第1期34-38,共5页Cereals & Oils

基　　金：国家重点研发计划项目(2019YFC1605306-05);放心粮油溯源控制体系应用示范项目。

摘　　要：收集49根全粉路粉管样品,分析其理化指标;通过主成分分析和相关性分析研究小麦粉粉质对其加工的挂面烹调品质的影响。结果表明:皮磨前路(1B~2B)具有低的破损淀粉率,为4.92%~5.90%,心磨前路1M~2M具有高的峰值黏度,均大于60;挂面烹调损失率与小麦淀粉糊化时的峰值黏度呈显著负相关,与破损淀粉率呈极显著正相关。The physical and chemical indexes of 49 flour routes samples were analyzed.The effect of wheat flour quality on the cooking quality of processed dried noodles was studied through principal com-ponent analysis and correlation analysis.The results showed that the breaking rollers front road(1B-2B)had a low damaged starch rate,ranging from 4.92%to 5.90%,while the milling rollers front road(1M-2M)had a high peak viscosity,all of which were greater than 60.The cooking loss rate of dried noodles was significantly negatively correlated with the peak viscosity of wheat starch during gelatiniza-tion,and highly significantly positively correlated with the damaged starch rate.

关 键 词：小麦粉 破损淀粉率 主成分分析 烹调损失率 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]