摘要
小麦系统粉因为出粉部位不同导致不同系统粉的品质具有一定的差异。RVA粘度特性主要反映了小麦粉淀粉的糊化特性,还可以从一定程度上反映样品的α-淀粉酶活性,所以对面粉品质影响较大。通过实验表明:系统粉RVA糊化温度的顺序为2M>总粉>1B>2B>1M;峰值粘度、最低粘度、最终粘度和稀懈值的顺序1B>2B>1M>总粉>2M;回生值的顺序为:1B>1M>2B>总粉>2M。
After grinding,the system powders for the different parts lead to qualities which has the certain difference.And because the RVA viscosity characteristics mainly reflects the starch gelatinization characteristics of wheat flour from certain level report samples of alpha amylase activity of flour quality.Through the experiments show that the system powders gelatinization temperature order which is 2MTotal Powder1B2B1M.The order of the peak viscosity,minimum viscosity,final viscosity and setback which is 1B2B1M Total Powder2M.The order of thewhich is 1B2B1MTotal Powder2M.Consistence is 1B1M2BTotal Powder2M.
出处
《粮食流通技术》
2012年第1期27-30,共4页
Grain Distribution Technology
基金
河南省基础与前沿技术研究项目(项目编号:82300430020)
河南工业大学研究生创新计划项目(10YJS010)
关键词
系统粉
黏度特性
糊化温度
最低粘度
峰值粘度
最终粘度
system powders
viscosity properties
gelatinization temperature
minimum viscosity
peak viscosity
final viscosity
