摘要
在生产线上按系统取制粉样 ,这些粉样近似地代表着取自小麦籽粒胚乳中不同部位的小麦粉 .分别进行蛋白质、面筋含量及面团流变学特性测定及分析 .结果表明 :小麦蛋白质在胚乳内分布是由内向外含量逐渐增大 .从平均值上看 ,靠近皮层部分的皮磨粉 ,其面团形成时间、稳定时间、评价值、延伸性及粉力均高于麦心部位的心磨粉和渣磨粉 。
Flour samples from different systems of the production lines approximately represent defferent parts of the wheat endosperm.Protein content,gluten content and rheological properties are analyzed.It shows that protein content increases from inner part to outer part.In average,flour breaking system has a higher value in dough forming time,stability,M.T.I.B.U.and extensibility,but a lower value in resistance B.U.than flour from the reduction and scratch system.
