专用面粉的几种主要成分分析

Analysis of Some Quality Compositions of Tailored Flour

以馒头粉、面条粉、面包粉为材料,研究了其淀粉、直链淀粉、戊聚糖及粗脂肪含量。结果表明:馒头粉的淀粉、直链淀粉、戊聚糖的平均含量分别为75.08%、24.23%、3.67%,不同馒头粉之间无显著性差异,粗脂肪的平均含量为1.74%,不同馒头粉之间存在显著差异;面条粉的淀粉、直链淀粉、戊聚糖及粗脂肪的平均含量分别为75.19%、22.73%、3.79%、1.59%,不同产地面条粉之间均存在显著差异;面包粉的淀粉、粗脂肪平均含量分别为74.27%、1.59%,不同面包粉之间存在显著差异,直链淀粉、戊聚糖的平均含量分别为22.44%、3.46%,不同面包粉之间无显著差异。馒头粉、面条粉、面包粉之间淀粉、戊聚糖、粗脂肪含量均无明显差异,直链淀粉含量存在极显著性差异。

Steamed bun flour, noodle flour and bread flour were used as materials for investigating their contents of starch, amylose, pentosan and lipids. As a result, the average contents of starch, amylose and pentosan in steamed bun flour were found to be 75.08%, 24.23% and 3.67% respectively, and there was no notable diversity between different steamed bun flours, while the average content of lipids was (1.74%) with notable diversity between different steamed bun flours. The average contents of starch, amylose, pentosan and lipids in noodle flour were 75.19%, 22.73%, 3.79% and 1.59% respectively with notable diversity between different noodle flours. The average contents of starch and lipids in bread flour were 74.27% and 1.59% respectively, and there was a notable diversity between different bread flours; the average contents of amylose and pentosan in bread flour were 22.44% and 3.46% respectively with no notable diversity between different bread flours. The average contents of starch, pentosan and lipids were not notably diversified between different tailored flours, but notably diversified for amylose content.