次等小麦粉在裹粉专用粉中的应用研究

Application of wheat flour in batter flour

以雪燕面粉厂7路次等小麦粉为原料,分别进行裹粉制作实验,同时选取2种市售裹粉进行对比,研究不同粉种对裹粉制作的品质影响。分析了各种粉的基本理化指标、冷糊黏度和体现裹粉品质特性的挂糊量、保水性、质构特性。结果表明:以小麦水分在11.5%～12.7%、蛋白质质量分数18%左右、粗淀粉质量分数在67%～69%、直链淀粉质量分数在12%左右,且具有较好的冷糊黏度特性的小麦粉适合通过在线粉流重组技术进行裹粉专用粉的开发和利用。

Using 7 kinds of different mill flow of wheat middling in Xueyan^s flour mill as raw material to make batter experi- ments, at the same time, two kinds of commercially available batter were selected as control, the effects of different mill flow on the quality of batter were studied. The basic physical and chemical indicators, cold paste viscosity of different mill flow, and the batter quality characteristics such as coating rate, water retention, textural properties were analyzed. The results showed that： when the moisture content of wheat 11.5 % ~ 12.7 %, protein content about 18 %, starch content of 67 %- 69 %, amylose content about 12%, with better cold paste viscosity characteristics, the mill flow is suitable for batter flour development and utilization.