单颗粒谷物测定系列试验(三)——润麦方式、润麦水分对小麦粉品质的影响分析

Series Test for Determination of Single Gereal(Ⅲ)——Analysis on Influence of Tempering Method and Moisture on Quality of Wheat Flour

通过对比试验,探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。试验结果表明,采用两次润麦,提高目标水分,同时延长一次润麦时间的润麦方式对拉伸指标的改善最佳。

Through check experiment, the influencing rule of tempering method and moisture on the quality index of flour was discussed. Experimental results showed that it was optimal to improve extension index by adopting twice-tempering, increasing target moisture and prolonging once-tempering time.KYEWORDS: wheat flour; tempering method; moisture of tempering; flour quality