粮油食品科技Issue(1)：1-5,5.
加水量对小麦调质过程水分状态变化的影响
Effects of water addition on the change of moisture state in tempering process
摘要
Abstract
Low field nuclear magnetic resonance(NMR)technology was used to resrarch water relaxation characteristic under different water content gradient in tempering process,the high quality wheat zhengmai 366 as raw material in this paper.The results show that:T21 ,A21 was positively correlation with water con-tent gradient and showed a trend of rising in tempering process;T22 ,T23 ,A22 and A23 are present a trend of first raising and faling after,varity parameters change have a positive correlation with moisture gradient, while T23 ,A23 have no significant correlation between moisture gradient.Water addition amounts had a sig-nificant effect on the state of water activity and content in wheat tempering process.Moreover,compared with the infiuence of water addition amounts to each component water total content,the infiuence of water addition amounts to each state moisture degree of freedom was greater.关键词
小麦调质/水分状态/弛豫特性/加水量/组分变化Key words
wheat tempering/moisture state/relaxation behavior/water addition/component change分类
轻工纺织引用本文复制引用
陈成,王晓曦,马森,王瑞,范玲..加水量对小麦调质过程水分状态变化的影响[J].粮油食品科技,2016,(1):1-5,5.基金项目
国家自然科学基金项目（31271815，31301594）；现代农业产业技术体系建设专项（CARS －14）；“十二五”国家科技支撑计划课题 （）
