关中小麦品种面粉流变学特性的改进研究

STUDY ON THE IMPROVEMENT OF THE WHEAT FLOUR IN THE RHEOLOGICAL PROPERTIES

以关中小麦品种小偃6号、小偃107、83(37)及品系79(1B)为材料,研究面团静置时间、面粉强化剂对面粉拉伸参数、粉质参数等流变特性的影响,结果表明:(1)当不同小麦品种或不同来源的面粉拉伸参数比较接近或难于区别时,测定拉伸参数时,面团静置时间应改为30、60和90min。(2)添加面粉强化剂Vc(抗坏血酸)的小麦品种拉伸阻力平均增加12%、26%和64%,拉伸长度平均降低5%、8%和13%。(3)抗坏血酸能够增加面团在揉合过程中的稳定性,降低软化度。再如增加一定量的食盐,对稳定性及软化度的改良效果则更为明显。

In this paper Several wheat cultivars Xiaoyan 6, Xiaoyan 107, 83 (37) and 79 (1B) in Guanzhong have been used as materials, and have heen studied the effects of the dough still time and the flour streugthening reagent on the rheological properties, Such as extensograms and farinograms, etc., the results shows that: (1) When tested extensograms, if the extensograms at comparatively near or difficult distinguish of different wheat cultivars or different source flour, the dough still time ought to change into 30、 60 and 90 minutes. (2) The extension resistance of wheat cultivars which put in the flour strengthening reagent Vc (ascorbic acid) average increase 12、16 and 64 percent, the extension lenghth average decrease 5、8 and 13 percent. (3) Vc can increase dough stability in knead dough process, decrease soften degree. If adds a certain quantity salt again, the effects of improvement in stability and soften degree will shows clearly.