不同布勒实验磨对小麦品质测定结果的影响

为给小麦品质评价中实验室制粉环节的规范化提供参考依据,选用不同实验室的5台布勒实验磨,比较了不同实验磨对小麦品质测定结果的影响。结果表明,不同实验磨对3种不同类型(强筋、中筋和弱筋)小麦的出粉率、面粉灰分、蛋白质、破损淀粉含量、吸水率、拉伸面积、延伸性和最大抗延阻力的测定结果影响显著(P<0.05),对弱筋小麦(郑麦004)湿面筋含量和稳定时间的测定结果影响不显著。本研究结果说明,定期校准布勒实验磨对实验室之间小麦品质测定结果的相互引用具有重要意义。

Effect of Different Buhler Mills on Flour Quality Testing Results of 3 Different Types of Wheat

To study the influence of Buhler mills on testing results of wheat flour quality and to provide information for calibration of wheat milling procedure.,3 different types of wheat were milled with 5 Buhler experimental mills selected from 5 different laboratories.The results indicated that different mills influenced significantly the testing results of flour yield,ash content,crude protein content,damaged starch content,water absorption,energy of area, and maximum resistance and extensibility regardless of wheat types(p<0.05),but did not influence the results of wet gluten content and dough stability for weak gluten wheat(Zhengmai 004).The results suggested that adjusting experimental mills regularly was important for obtaining comparable wheat quality testing results among laboratories.