标准粉特制粉的面筋和蛋白含量的关系及质量差异

RELATIONSHIP BETWEEN GLUTEN AND PROTEIN CCONTENT AND THEIR QUALITY DIFFERENCE OF STANDARD FLOUR AND SPECIAL FLOUR

对50个面粉样品的面筋和蛋白含量的关系及其质量差异进行了分析。实验结果表明，标准粉的蛋白含量显著高于特制粉（α＜0.001），标准粉的非面筋态蛋白含量和非面筋态蛋白占面粉蛋白的百分率显著高于特制粉（α＜0．001），标准粉的面筋态蛋白占面粉蛋白的百分率显著低于特制粉（α＜0.01）。非面筋态蛋白含量，非面筋态蛋白占面粉蛋白的百分率和面筋态蛋白占面粉蛋白的百分率与面粉灰分的相关性，标准粉和特制粉分别达到0．01和0．005显著性水平。标准粉的干面筋蛋白含量显著低于特制粉（α＜0．05）。

The relationship between gluten and protein content and their quality difference of flour samples were analysed. The results showed that the protein content of standard flour was significantly higher than that of special flour (α＜0.001 ), the protein content of non-gluten-state (P. N. G (% ) ) and the percentage of P. N. G in protein content of flour (P. N. G/P. F (%) )of satndard flour were significantly higher than those of special flour (α＜0.001),in flour (P. G/P. F(% ) )of standard flour was significantly lower than that of special flour (α＜0. 01 ). The correlativities of P. N. G (% ), P. N. G/P. F (% ) and P. G/P. F (% ) with flour ash of standard flour and special flour reached up to 0. 01 and 0.05 significant level respectively. The protein content of dry giuten of standard flour was significantly lower than that of special flour (α＜0. 05 ).