影响发芽小麦粉粘度值的因素及改善效果的研究

STUDY ON THE FACTORS INFLUENCING VISCOSITY OF THE GERMINATED WHEAT FLOUR AND EFFECT IMPROVING QUALITY

文章阐述了影响发芽小麦Ｂｒａｂｅｎｄｅｒ ｔ高粘度值的因素及改善芽麦粉品质 的方法，并通过中心组合设计，采用响应面分析法，得到了最高粘度值与发芽时间和芽 麦率之间的二元二次回归方程。又通过多种因素的正交试验处理发芽小麦，由直观分析 得到面粉中添加抑制剂是影响最高粘度值的主要因素，是改善品质的最有效途径，并同 时获得多因素的最佳工艺条件。最后采用添加抑制剂的方法处理发芽小麦面粉．通过多 项式回归获得最高粘度值与抑制剂添加量之间的多项式回归方程。

The factors influencing Brabender maximum viscosity of germinated wheat flour and the methods improving quality of germinated wheat flour were studied. The quadratic regression equation between maximum viscosity and germination time and percentage of germinated wheat was obtained by using Response Surface Analysis method. The orthogonal experiment showed that the inhibitor added to the flour was an important factor influencing maximum viscosity and the most effective method improving quality. At the same time, the optimum technological condition in the factors was obtained. The regression equation between the maximum viscosity and adding quantity of inhibitor was obtained by adding the inhibitor to the germinated wheat flour.