润麦条件对黑小麦新春36号磨粉品质特性影响

目的]在室温下探讨不同润麦水分和润麦时间对黑小麦新春36号磨粉品质特性的影响.方法]采用一次润麦,对不同润麦水分（13％～16％）、不同润麦时间（16 ～ 40 h）下黑小麦新春36号的磨粉品质进行了研究.结果]试验表明,黑小麦新春36号蛋白质含量高达16.4％,具有开发面包专用粉和面条专用粉的潜质,采用Brabender磨粉,润麦水分14％,润麦时间32h,此时,出粉率为56.5％,灰分为0.515％,损伤淀粉含量为16.7 UCD,降落数值为551 s,湿面筋含量31.86％,干面筋含量11.05％,面筋指数89.5,面筋持水率189.1％.结论]研究可为黑小麦新春36号品种的面粉工业化生产提供借鉴和参考.

Influence of Tempering Condition on Milling Quality Properties of Black Wheat Xinchun 36

Objective ] To discuss effects of different tempering water content and time on properties of black wheat Xinchun 36. Method] The influence of different tempering water content（ 13% - 16% ） and different tempering time（ 16 -40 h） on milling quality properties of black wheat Xinchun 36 were studied by once tempering. Result ] The results indicated that black wheat Xinchun 36 containing protein 16.4% have the development potential of bread flour and noodles flour. The tempering condition is the tempering water content 14% and the tempering time 32 h by Brabender. The milling quality properties are the flour yield 56.5%, the ash content 0. 515%, the damage starch con- tent 16.7 UCD, the falling number 551 s, the wet gluten content 31.86%, the dry gluten content 11.05%, the gluten index 89.5 and the gluten water holdup 189.1%. Conclusion ] The study will provide a reference for flour industrialization production of black wheat Xinchun 36.