影响发芽小麦粉粘度值的因素及改善效果的研究

文章阐述了影响发芽小麦Ｂｒａｂｅｎｄｅｒ最高粘度值的因素及改善芽麦份品质的方法，并通过中心组合设计，采用响 应面分析法，得到了最高粘度值与发芽时间和芽麦率之间的无雹二次回归方程又通过多种因素的正交试验自理发芽小麦，由直观分析得到面份中添加抑制剂是影响最高粘度值的主要因素，是改善品质的最有效途径，并同时获得多因素的最佳工艺条件。最后采用添加抑制剂的方法处理发芽小麦面粉，通过多项式回归最高粘度值与抑制

STUDY ON THE FACTORS INFLUENCING VISCOSITY OF THE GERMINATED WHEAT FLOUR AND EFFECT IMPROVING QUALITY

The factors influencing Brabender maximum viscosity of germinated wheat flour and the methods improving quality of germinated wheat flour were studied. The quadratic regression equation between maximum viscosity and germination time and percentage of germinated wheat was obtained by using Response Surface Analysis method. The orthogonal experiment showed that the inhibitor added to the flour was an important factor influencing maximum viscosity and the most effective method improving quality. At the same time, the optimum technological condition in the factors was obtained. The regression equation between the maximum viscosity and adding quantity of inhibitor was obtained by adding the inhibitor to the germinated wheat flour.