包装与食品机械2017，Vol.35Issue(2)：16-21,6.DOI:10.3969/j.issn.1005-1295.2017.02.004
不同粉路小麦面粉理化性质与流变学特性分析
Analysis of Different System Wheat Flour Physical and Chemical Properties and Rheological Properties
摘要
Abstract
In fifteen different powder outlets for wheat flour samples,using macro physical and chemical characterization and micro microscopy techniques of combining the method for determining its properties.The results showed that foregoing M flour was easier gelatinization,while its peak viscosity,through viscosity,final viscosity,breakdown,and setback increased.The second was foregoing B flour.However,M and B flour posterior,XF and T of pasting index was relatively low and got worse quality.High gluten content of wheat flour water absorption,formation time,stability time,and FQN was relatively high,gluten protein content had a great influence on dough stability time,but the same gluten contents of different flour road change in different wheat flour powder.To provide theoretical support for quality analysis and control of wheat flour.关键词
系统面粉/品质特性/淀粉/面筋蛋白Key words
system of flour/quality characteristics/starch/gluten分类
轻工纺织引用本文复制引用
陈雪,张剑,陈团伟,赖秀琳..不同粉路小麦面粉理化性质与流变学特性分析[J].包装与食品机械,2017,35(2):16-21,6.基金项目
福建省高水平建设项目(612014042) （612014042）
