润麦条件对面粉粒度分布的影响

Study on Influence of Particle Size Distribution by Tempering Condition

面粉粒度对于面粉品质极为重要。在面粉加工过程中,润麦条件对面粉粒度有很大的影响,通过试验可知,润麦条件对面粉粒度分布影响大小为:对于B磨粉,含盐量5%能够使得粒度集中在-/11xx(筛网之上),其余含盐量能够使得粒度分布均匀;润麦时间30h可以显著提高筛上物粒度含量。对于M磨粉,含盐量5%和15%能够降低14xx/-(筛网之下)的粒度含量;润麦时间为36h时可以使1M粒度含量和筛网型号呈线性负相关,使得2M和筛网型号呈一定的线性负相关。

Flour particle size is very important for flour quality.In the flour process,tempering conditions have great influence on the flour particle size,through the experiment indicated that the tempering conditions,particle size distribution effects is： for B flour,with salt content at 5% can make the particle size focused on-/11xx,the rest of the salt contents can make particle size distribution uniform;30h of tempering time can greatly improve the content of screen size.For M flour,with salt content at 5% and 15% can reduce the content of 14xx/-;Tempering time for 36h can make linear negatively related between 1M flour particle size content and 2M flour a certain linear negatively correlated.