喷雾干燥技术在活性小麦面筋粉生产上的应用研究

A STUDY ON THE APPLICATION OF SPRAYING DRY TECHNOLOGY TO PRODUCTION OF VITAL WHEAT GLUTEN POWDER

小麦面筋的"粘弹性"与小麦面筋的吸水速度相结合就产生了我们所称之谓的"活性"。小麦面筋的这种"活性"在不同环境中(如酸、碱、高温等)将产生各种程度不同的改变。本文报导了面筋含水量、pH 值、加热温度及时间对小麦面筋"活性"的影响。并首次在国内成功地开发出了新的最大限度保留小麦面筋"活性"的干燥方法。

The unique visco-elastic properties of the wheat gluten gives good pla- sticity for wheat product.The visco-elasticity of the wheat gluten combines with the absorb-water ability of the wheat gluten to produce the so called 'vitality'.The'vitality'of the wheat gluten well produces diferent extent altenatives in the different environments(such as acidity,alkalization, high-temperature ere).This article reported the effet of the water-content of the gluten,pH,heated temperature and time on the'vitality'of the wheat gluten,and for the first time succesfuly exploited new dry method to mostly preserve the'vitality'of the wheat gluten.