CAJ | 학술논문

该文以市售金苑特一粉为原料，探索面团状态对小麦淀粉和谷朊粉分离效果的影响。分别控制加水量和醒面时间，分离、提取A–淀粉和谷朊粉，测定其得率与纯度及水溶物含量，分析得出最佳的加水量和醒面时间。
해문이시수금원특일분위원료，탐색면단상태대소맥정분화곡원분분리효과적영향。분별공제가수량화성면시간，분리、제취A–정분화곡원분，측정기득솔여순도급수용물함량，분석득출최가적가수량화성면시간。
Used the first unique wheat flourof Jinyuan as rawmaterial,this subject explored the influencesof dough stateon the separation effectsof wheat starch and gluten flour. In this experiment, there were two singlecontrolling variables,which included different amountsof water and different ferment time.ThenA–starch and gluten were separated and extracted.The yield and purityofA–starch and gluten, and the flour water–soluble substances weremeasured.Theoptimal amountof adding water and waking time wereconcluded.