小麦和小麦粉湿面筋含量测定影响因素的研究

Research of the Influences to Determinate the Wet Gluten of Wheat and Wheat Flour

湿面筋含量是小麦和小麦粉品质的一项重要指标。本文首先比较了手洗法与仪器洗涤法对小麦粉湿面筋含量测定,表明此二法对于小麦粉中湿面筋含量测定影响差异较小;再者研究了不同温度、pH值、和面时间及NaCl浓度对硬质小麦、混合小麦和软质小麦湿面筋含量测定的影响,结果表明22℃±2℃、中性至微弱咸性、35s和面时间及2%的NaCl浓度等是确保湿面筋含量及质量的条件。

Wet gluten content is one of the important quality parameters of wheal and wheat flour. This paper eomparea me deternlination of wet gluten of wheat flour by manilal method with hy meehanical illealas, and the results were little differences between the two above ways. The effect of different temperature, pH value, dough-mixlng time and eoneentration of sodium chloride of gluten content of was studied by mechanical means using the whole meal of three wheal varielies of hard, soil and the lransilional The testing eomlilion 22℃±2℃, neutral to weak saltness pH, 35s of dough-mixing time and 2% of sodium chlorie was syllable to the vield tate and quality of wet gluten.