国内外商品谷朊粉的质量对比

Quality comparison of domestic and foreign commercial wheat gluten

经广泛采集,得到在价格、质量等方面具有显著差异的国内外商品谷朊粉样品18个,对比分析了它们的理化特性(水分、灰分、粗蛋白质、白度、吸水率等),并且将它们分别按不同比例(1%、2%和3%)添加到同一小麦粉中,分析研究其对小麦粉湿面筋含量、对面团揉混特性(粉质仪测定)、延展特性(拉伸仪测定)以及综合流变学特性(混合实验仪测定)的影响,归纳出反映它们质量优劣的评价指标。

Eighteen commercial wheat gluten samples with big difference in price and quality were widely collected around the world;their physicochemical properties （moisture,ash,protein content,color,water absorption,et al ）were compared and characterized.Also their effects on wet gluten content of flour,mixing （analyzed by farinograph）,extension （analyzed by ex-tensograph）,pasting and viscosity （analyzed by mixolab）properties of dough were investigated when they were added into the same base flour with different addition （1%,2%,and 3%based on dry matter）.Several evaluation indices reflecting the quality were suggested.