不同试验磨对小麦制粉品质和小麦粉品质特性的影响

Effect of Experimental Mills on Milling Quality and Wheat Flour Quality

对目前我国常用的15台由5个不同厂家生产的试验磨所制得的小麦粉品质状况进行了初步研究。结果表明:不同性能试验磨制粉对小麦的制粉品质和面团流变学特性都会产生一定的影响,尤其是对破损淀粉和小麦粉颗粒度以及表征面团筋力强弱的粉质稳定性参数和吹泡特征参数的影响较大;破损淀粉含量与粉质吸水率和稳定性都有极显著的正相关关系,与馒头品质评分相关性显著,有可能成为小麦试验制粉品质的评价指标之一,用于对试验制粉操作进行评定,但是具体评价方法尚需要深入研究。

Fifteen experimental mills, which are frequently-used in China, produced from 5 manufactures were selected to study the effect of experimental mills on milling quality and wheat flour quality.The results showed that the experimental mills influenced the milling quality as well as the dough rheological properties, especially the damaged starch content, particle sizes, Farinoghraph stability and Alveographe properties.The damaged starch content of wheat flour related to Farinograph water absorption, stability and also sensory score of Mantou significantly, from which a conclusion might be drawn that the damaged starch content had the potential to be a key factors to evaluate the milling properties of experimental mills.