食品工业科技2012，Vol.33Issue(11)：130-133,4.
脱皮及超微粉碎对紫麦全麦粉加工品质的影响
Effect of debranning and ultra-fine grinding process on the qualities of whole wheat flour from purple wheat
摘要
Abstract
The effects of debranning of 0,4% ,8% on physico-chemical properties,rheological properties, pasting properties and cookie qualities of whole wheat flour from purple wheat were evaluated. The effect of ultra-fine grinding on these properties was also studied. The results indicated that debranning lowered the protein,ash and wet gluten content,but increased the gluten index. Debranning had positive effects on rheological, pasting properties and the textual quality of purple wheat cookies. With regard to grinding process, the protein and ash content of purple wheat were not significantly reduced in the ultra-fine grinding process. However,the whole wheat flour of kernel or bran ultra-fine grinding showed the higher wet gluten content, gluten index,rheological parameters,paste viscosities,textual values of cookie when comparing to those of hammer milling samples关键词
脱皮/超微粉碎/紫色小麦/全麦粉/加工品质Key words
debranning/ultra-fine grinding/purple wheat whole meal flour processing quality分类
轻工纺织引用本文复制引用
罗斐斐,侯汉学,董海洲,石琴琴,张锦丽..脱皮及超微粉碎对紫麦全麦粉加工品质的影响[J].食品工业科技,2012,33(11):130-133,4.基金项目
山东省科技发展计划项目 （）
泰安市科技发展计划项目 （）
泰安市大学生科技创新行动项目 （）
