小麦制粉过程中的吸风粉淀粉与小麦粉淀粉的理化性质对比研究
소맥제분과정중적흡풍분정분여소맥분정분적이화성질대비연구
Comparison Study of Physicochemical Properties Between Starch Made from Filter Flour and Wheat Flour During Wheat Milling
  • 万方数据
    中国粮油学报 중국량유학보
    JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION
    2015年 5期 1-5,18 ,共6页

    田建珍%沈莎莎%李佳佳%郑学玲%刘翀

    전건진%침사사%리가가%정학령%류충

    吸风粉%小麦粉%淀粉%理化特性 吸風粉%小麥粉%澱粉%理化特性
    흡풍분%소맥분%정분%이화특성
    filter flour%wheat flour%starch%physicochemical properties
    通过3条小麦制粉生产线6组淀粉样品的对比分析,探讨了吸风粉淀粉与相应小麦粉淀粉的颗粒特性及糊化特性.结果表明:吸风粉淀粉与小麦粉淀粉的颗粒特性差异较大,吸风粉中小颗粒淀粉居多,大颗粒淀粉较少,损伤淀粉含量较高.吸风粉淀粉的糊化峰值黏度、低谷黏度、最终黏度及衰减值较低;吸风粉淀粉的沉降体积较高,溶解度稍低,凝沉性与冻融稳定性稍差.
    통과3조소맥제분생산선6조정분양품적대비분석,탐토료흡풍분정분여상응소맥분정분적과립특성급호화특성.결과표명:흡풍분정분여소맥분정분적과립특성차이교대,흡풍분중소과립정분거다,대과립정분교소,손상정분함량교고.흡풍분정분적호화봉치점도、저곡점도、최종점도급쇠감치교저;흡풍분정분적침강체적교고,용해도초저,응침성여동융은정성초차.
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