发酵改性玉米面粉的粉质曲线测定

Determination of Flour Quality Curve Denaturized by Fermation of Corn Flour

对发酵改性玉米面粉的粉质曲线进行测定,为制备品质良好的谷物食品提供理论依据。通过对玉米品种、蛋白酶接种量、乳酸菌发酵液、喷雾干燥温度4个因素做均匀试验设计,测定玉米面粉质的形成时间、稳定时间及稠度。结果表明:不同处理所得的发酵改性玉米面粉能基本形成面团;改性玉米面粉与小麦面粉混合比例为2:3时,可以形成比较好的面团。

The corn flour has rich nutrition but bad flour dough quality. In the paper, four factors were selected which were corn variety, protease content, lactic acid broth, inlet temperature of spary drying to study the corn flour quality. The flour curve was better when the proportion was 2：3 of the latter referred above, which could form dough basically, and enlarge the range of corn deep processing.