面粉吸水率与面粉蛋白质、损伤淀粉等的关系研究

The Relationship Between Flour Water-Absorption and Flour Protein, Damaged Starch and Undamaged Starch

本文研究了面粉吸水率与面粉成分,如蛋白质、损伤淀粉、完整淀粉等的关系,提出了面粉吸水的理论模型,研究出一个辅助方程式来纠正由于蛋白质品质差异而引起的吸水差异,经统计回归得到了面粉吸水率与面粉成分的关系式,可预测面粉的吸水率。由方程式参数导出了蛋白质、损伤淀粉、完整淀粉等的吸水比率,分别为2.0,0.5,0.31。。 对面粉中除蛋白质、损伤淀粉、完整淀粉之外的其它物质的吸水作用也作了一定的讨论。同时,指出了我国损伤淀粉测定与国外损伤淀粉测定方法的差异,为制定测定损伤淀粉国家标准提供参考。

Thit paper studies the relationship between flour water-absorption ( Brabender Farinograph absorption ) and flour composition, for example, protein, damaged starch and undamaged starch, gives a theoretical model of flour water-absorption and develops an ancillary equation to correct the deviations of the flour water-absorption caused by wheat protein quality differences.The mathematical equation obtained from statistical technique can be used to estimate flour water-absorption. According to regression equation it is deduced that the absorption rate of protein, damaged starch and undamaged starch is respectively 2.0, 0.50, 0.31. The water-absorption of other substances besides protein, damaged and undamaged starch is also discussed.The paper points out the differences in determining the damaged starch between our country and other countries, which can serve as reference for setting the state's standards in determining damaged starch in our country.