| 小麦不同系统粉面粉品质比较研究 |
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| 引用本文： | 刘强,田建珍,高杨,李佳佳,张慧.小麦不同系统粉面粉品质比较研究[J].郑州牧业工程高等专科学校学报,2011,31(4):3-6. |
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| 作者姓名： | 刘强 田建珍 高杨 李佳佳 张慧 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 基金项目： | 河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06);河南省基础与前沿技术研究项目(项目编号:82300430020);河南工业大学研究生创新计划项目(10YJS010) |
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| 摘 要： | 小麦系统粉因为出粉部位不同导致不同系统粉的品质具有一定的差异。实验表明,系统粉总蛋白含量的变化为3B〉2B〉1B和3M〉1M〉2M;系统粉白度的变化为1M〉2M〉3M〉1B〉2B〉3B;系统粉降落数值的变化为3B〉1B〉2B〉1M〉2M〉3M;系统粉湿面筋含量的变化为3B〉2B〉3M〉1M〉2M〉1B;系统粉湿干面筋含量的变化为1M〉2M〉3M〉1B〉2B〉3B;系统粉面筋指数的变化1B〉2B〉3B〉1M〉2M〉3M。其中B磨粉的变化规律要好于M磨粉。
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| 关 键 词： | 系统粉 白度 降落数值 面筋指数 面筋含量 |
Study on the different system powder flour quality of wheat |
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| LIU Qiang,TIAN Jian-zhen,GAO Yang,LI Jia-jia,ZHANG Hui.Study on the different system powder flour quality of wheat[J].Journal of Zhengzhou College of Animal Husbandry Engineering,2011,31(4):3-6. |
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| Authors: | LIU Qiang TIAN Jian-zhen GAO Yang LI Jia-jia ZHANG Hui |
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| Institution: | (Food science and technology college,Henan university of technology,Zhengzhou Henan 450052,Chian) |
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| Abstract: | Wheat system flour has certain difference qualities for different parts.Through the experiment,it is known that the total protein change of the system flour is for 3B>2B>1B and 3M>1M>2M,the whiteness change of the system flour is for 1M>2M>3M>1B > 2B>3B,The falling numerical change is for 3B> 1B>2B>1M>2M>3M;Wet gluten content change is for 3B>2B>3M>1M>2M>1B;Dry wet gluten content change is for 1M>2M>3M>1B > 2B>3B,Gluten index change is 1B>2B>3B>1M>2M>3M.And the change rule of B flour is better than the M flour. |
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| Keywords: | system powder whiteness falling numerical gluten index gluten content |
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