面粉特性与冷冻水饺品质相关性的研究  

Wheat Flour Property and the Quality of Frozen Dumplings

作　　者：娄爱华[1] 杨泌泉[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《冷饮与速冻食品工业》2004年第2期1-4,共4页Beverage & Fast Frozen Food Industry

摘　　要：对目前市场上具有代表性的9个面粉品种的理化特性和冷冻性能进行了测试,得出最适合于加工成冷冻水饺的面粉品种,并总结出加工成优质冷冻水饺的面粉的特性指标为:湿面筋质量分数29%～31%,淀粉质量分数70%～71%,灰分低于0.45%,水分低于14.5%。The physical-chemical properties and the freezing characteristics of nine varieties of wheat flour from the Hunan market were examined, and appropriate flour varieties for making frozen dumplings were obtained. The best flour to make frozen dumpling contains 29%～31% gluten,70%～71% starch, and the ash content and moisture content should be less than 0.45% and 14.5% respectively.

关 键 词：面粉特性 冷冻水饺 品质 相关性 湿面筋质量分数 淀粉质量分数 灰分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]