制粉过程中各系统面粉流变学特性的研究  

Study on the rheological properties of wheat flour from different systems in milling process

作　　者：齐兵建[1] 冯新胜 

机构地区：[1]郑州工程学院,河南郑州450052 [2]商丘市福迪食品添加剂有限公司,河南商丘476000

出　　处：《粮油食品科技》2004年第3期18-21,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：在生产面包及饼干专用粉的制粉过程中,粉路各系统不同出粉部位面粉的流变学特性呈现出明显的差异,这为粉流选择性混配提供了条件,使粉路在线配粉成为可能。研究表明,面包专用粉宜选择皮磨、渣磨、中路心磨及一部分前路心磨的面粉,饼干专用粉选择前路皮磨、前路渣磨及一部分心磨的面粉进行混配,由此能够配制出质量稳定的优质专用粉。The research in this paper indicated that in milling process for bread and biscuit flour,the rheological properties of flour from different systems have great differences and changing regularities,which supplies the theoretical basis for selecting blending flours and makes it possible to blend flour on line.It showed that special flour for bread can be made by the blending flour from break system,scratch system,mid-stage reduction system and some from front-stage reduction system.Special flour for biscuit can be made by blending flour from front-stage break system,front-stage scratch system and some from reduction system.

关 键 词：面包专用粉 饼干专用粉 制粉过程 面粉 流变学特性 在线配粉 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]