全麦粉及小麦粉基本品质及流变学特性对比研究

Comparative study on quality and rheological characteristics of whole wheat flour and wheat flour

以郑麦366、普优、加麦2号3种小麦为原料,分别用波通3100磨磨制全麦粉,布勒实验磨磨制小麦粉。研究全麦粉及小麦粉的基本品质及流变学特性。结果表明:全麦粉的营养价值优于小麦粉的营养价值,但是加工品质劣于小麦粉的加工品质。

Zhengmai 366, Puyou, Jiamai 2, the three kinds of wheat as raw materials, were grinded into whole wheat flour by penten-3100 mill,and wheat flour by Bulher experimental mill,respectively. The quality and rheological characteristics of whole wheat flour and wheat flour were studied. The results showed that：The nutritional value of whole wheat flour was better than that of wheat flour,but the processing quality of whole wheat flour was worse than that of wheat flour.