巴彦淖尔地区富硒面粉品质特性研究

Selenium-enriched Flour Quality Characteristics in Bayannaoer

以富硒面粉为主要材料,通过粉质与拉伸试验研究富硒面粉的流变学特性,为富硒面粉产品的生产加工提供理论与技术基础。研究结果表明,富硒面粉面筋指数高于普通面粉12.7%,吸水率和弱化度均稍低于普通面粉;影响富硒面粉粉质特性的主要理化因素是面粉灰分、湿面筋含量及面筋指数。

In this paper, selenium-enriched flour are used as the main material. The rheological properties of selenium-enriched flour are also studied by silty and tensile test. The results provide theorical and technical basis for the products production and processing of se-rieh flour. The results show that the selenium-enriched flour gluten index is 12.7% higher than ordinary flour, and water absorption and the degree of softening slightly lower than ordinary flour. The main physicochemical factors that affect selenium-enriched flour farinograph properties include flour ash content, wet gluten content and gluten index.