石磨小麦粉与钢磨小麦粉特性比较研究

Comparative Study on Characteristics of Stone Mill Flour and Steel Mill Flour

目前石磨小麦粉在市场上日趋增多,石磨以其转速低而与钢磨有所区别,因此造成两种加工方式的小麦粉特性差异。通过测定两个品种石磨小麦粉和钢磨小麦粉的水分、含砂量、湿面筋质量分数、面团形成时间、稳定时间、拉伸比等理化指标进行比较,得出烟农21和济麦22(邹城)石磨小麦粉的湿面筋质量分数分别为34.2%、39.1%,稳定时间分别为2.7、1.6 min,面团形成时间分别为4.6、2.3 min。以上指标石磨小麦粉优于钢磨小麦粉,但在含砂量方面,若不严格控制小麦的清洗和除磁去石,石磨小麦粉的含砂量将偏高。

Now, stone mill flour becomes more and more. Because of rolling speed differently, two kinds of ways of processing wheat flour has distinction, therefore, By measuring the economic wheat farmers 21 and 22 Zoucheng two species of flour and steel mill stone flour moisture, sand content, wet gluten content, dough development time, stability, stretching more than other physical and chemical indicators, comparison, the stone Grinding flour wet gluten content was 34.2%, 39.1%, stable time of 2.7 rain, 1.6 min, dough development time is 4.6,2.3. These indicators is better than steel, stone flour mill flour, but in the sand content on the need to improve, so that the overall index more perfect stone of flour, a healthy, safe and nutritious products.