粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
11期
8-11
,共4页
面粉熟化%乳酸保持力%吸水率%粗蛋白%面团特性
麵粉熟化%乳痠保持力%吸水率%粗蛋白%麵糰特性
면분숙화%유산보지력%흡수솔%조단백%면단특성
flour maturing%lactic acid solvent retention capacity%water absorption%crude protein%dough properties
以小麦加工过程中产生的前、中、后路粉为原料，研究了在面粉熟化过程中这三种粉的粉质指标、损伤淀粉含量、降落数值、粗蛋白、谷蛋白溶胀指数及乳酸保持力的变化规律及其相关性。结果显示：吸水率、损伤淀粉含量、降落数值及乳酸保持力先增加后下降，质量指数、形成时间和稳定时间随熟化时间的延长而增大，粗蛋白含量降低。
以小麥加工過程中產生的前、中、後路粉為原料，研究瞭在麵粉熟化過程中這三種粉的粉質指標、損傷澱粉含量、降落數值、粗蛋白、穀蛋白溶脹指數及乳痠保持力的變化規律及其相關性。結果顯示：吸水率、損傷澱粉含量、降落數值及乳痠保持力先增加後下降，質量指數、形成時間和穩定時間隨熟化時間的延長而增大，粗蛋白含量降低。
이소맥가공과정중산생적전、중、후로분위원료，연구료재면분숙화과정중저삼충분적분질지표、손상정분함량、강락수치、조단백、곡단백용창지수급유산보지력적변화규률급기상관성。결과현시：흡수솔、손상정분함량、강락수치급유산보지력선증가후하강，질량지수、형성시간화은정시간수숙화시간적연장이증대，조단백함량강저。
Using ahead,middle and rear road flour from wheat processing as raw material to study on the change rules and correlation of these three flour’s farinograph index,the content of damaged starch and crude protein,falling number,swelling index of glutenin,and lactic acid solvent retention capacity. The results showed that:water absorption,damaged starch,falling number and lactic acid solvent retention capacity were increased and then declined,farinograph quality number,development and stability time were increased with the extension of maturing time,crude protein showed declining trend.
