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小麦低温制粉系统各粉路小麦粉品质特性差异性研究

常柳 孙辉 段晓亮 洪宇 吴海彬 周桂英

粮油食品科技2024,Vol.32Issue(4):145-151,7.
粮油食品科技2024,Vol.32Issue(4):145-151,7.DOI:10.16210/j.cnki.1007-7561.2024.04.018

小麦低温制粉系统各粉路小麦粉品质特性差异性研究

Study on the Difference of Quality Characteristics of Different Flour Flow of Wheat Low-temperature Milling System

常柳 1孙辉 1段晓亮 1洪宇 1吴海彬 1周桂英1

作者信息

  • 1. 国家粮食和物资储备局科学研究院 粮食品质营养研究所,北京 100037
  • 折叠

摘要

Abstract

The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system,which could provide reference and basis for the production of different special wheat flour.In this study,12 flour flows samples and channel flour(the market product of this batch)in the low-temperature milling system were taken as the research object,their quality characteristics and dough rheological properties were measured to compare and analyze the quality differences between different flour flows.12 flour flows include 4 break flour flow,6 reduction flour flows,1 slag-grinding flour flow and 1 tail-grinding flour flow.The results showed that the brightness of 1M、2M、3M of reduction flour flows and slag-grinding flour flow were brighter than those of other flour flows;the protein content,wet gluten content and gluten index of reduction flour flow were generally lower than those of break flour flow;the ash and damaged starch of head flour flow in the reduction and break system were lower than those of final flour flow,and the peak viscosity was higher than that of final flour flow.The water absorption of 500 FU of final flour flow in the reduction and break system were higher than those of head flour flow;the P value,W value,L value,G value,energy and maximum resistance of break flour flows were generally higher than those of the reduction flour flows,but the extensibility of wheat flour was generally lower than those of the reduction flour flows.

关键词

低温制粉/粉路/品质特性/面团流变学特性/差异性

Key words

low-temperature milling/different flour flow/quality characteristics/dough rheological properties/differences

分类

轻工纺织

引用本文复制引用

常柳,孙辉,段晓亮,洪宇,吴海彬,周桂英..小麦低温制粉系统各粉路小麦粉品质特性差异性研究[J].粮油食品科技,2024,32(4):145-151,7.

基金项目

中央级公益性科研院所基本科研业务费专项(ZX2242) Fundamental Research Funds of non-profit Central Institutes(No.ZX2242) (ZX2242)

粮油食品科技

OA北大核心CSTPCD

1007-7561

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