小麦比容对面粉性质及加工性能的影响  

Influence of Wheat Bulk Specific Volume on Flour Characteristics and Processing Functionality

作　　者：张艳 王伟 王海荣 潘凤丽 ZHANG Yan;WANG Wei;WANG Hairong;PAN Fengli(Henan Quality Inspection Center of China Grain Reserves Group Co.,Ltd.(Sinograin),Zhengzhou 450000,China)

机构地区：[1]中储粮河南质检中心有限公司,河南郑州450000

出　　处：《食品安全导刊》2025年第8期56-58,共3页China Food Safety Magazine

摘　　要：通过测定不同品种小麦的比容值,分析其与面粉蛋白质含量、面团流变特性及最终制品品质的关系。实验选取5个不同品种小麦样品,采用标准容重器法测定比容,运用凯氏定氮法测定蛋白质含量,采用面团分析仪测定面团流变特性。结果表明,小麦比容与蛋白质含量呈显著正相关(r=0.892,P<0.01),与面团稳定时间也具有显著相关性。比容大的小麦制成的面粉具有更好的加工性能,其面团具有较强的延展性和韧性,最终产品的气孔均匀度、组织评分较高。研究结果为小麦品质评价和面粉生产过程品质控制提供了理论依据。This study investigates the relationship between wheat bulk specific volume and flour protein content,dough rheological properties,and final product quality through measurements of different wheat varieties.Five wheat varieties were selected for the experiment.Standard volumetric weight apparatus was used to determine bulk specific volume,Kjeldahl method was employed to measure protein content,and dough analyzer was used to assess dough rheological properties.The results showed that wheat bulk specific volume was significantly positively correlated with protein content(r=0.892,P<0.01)and had significant correlations with dough stability time.Wheat with higher bulk specific volume produced flour with better processing properties,resulting in dough with stronger extensibility and tenacity,and the uniformity of pores and tissue score of the product are relatively high.The findings provide theoretical basis for wheat quality evaluation and flour production quality control.

关 键 词：小麦比容 面粉品质 蛋白质含量 面团流变特性 加工性能 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]