燕麦粉对面粉品质的影响研究

Effect of the oat flour on the quality of the wheat flour

为了揭示燕麦粉对面粉品质的影响,就燕麦粉的添加量和颗粒度对面粉粉质、拉伸、白度、湿面筋含量、降落数值的影响进行了实验。实验结果表明,燕麦粉对面粉粉质和面团拉伸品质具有恶化作用,添加量越多,恶化作用越大,当颗粒度减小时,恶化作用减小。面粉白度随燕麦粉添加量的增加而略有下降,燕麦粉粒度对白度影响不大。面粉湿面筋含量随燕麦粉添加量的增加和粒度的下降而略有下降。面粉降落数值随燕麦粉添加量的增加和粒度的下降而增加。在面粉中少量添加颗粒度小的燕麦粉,对面粉品质影响较小。

In order to find out the effect of the oat flour on the quality of the wheat flour,the rheology,farinograph,whiteness,wet gluten and falling number of the wheat flour were researched systematically from the addition amount and graininess of the oat flour. The results showed that the oat flour could worsen the rheology and farinograph quality of the wheat flour,which was worsened more seriously when the percent of the oat flour was higher,and this negative effect would become smaller when the graininess of the oat flour became smaller. The whiteness of the wheat flour was fallen when the percent of the oat flour increased,and the effect of the graininess of the oat flour on the whiteness of the wheat flour was also slight. The content of the wet gluten was fallen slightly when the percent of the oat flour increased and the graininess of the oat flour decreased. The falling number of the wheat flour increased when the percent of the oat flour increased and the graininess of the oat flour decreased. A little amount of the oat flour with small graininess affected the quality of the wheat flour slightly.