小麦粉的溶剂保持力与其蛋白质含量及面筋黏弹性的关系

Relationship between solvent retention capacity and protein content,gluten viscoelasticity in wheat flour

利用市售高筋、中筋和低筋小麦粉,按照一定比例混合制得混合粉,检测混合粉的蛋白质含量、微量水溶剂保持力和微量乳酸溶剂保持力,以及相应的面筋硬度、黏弹性等指标,进行相关性分析。结果表明:利用强筋和弱筋小麦粉按照一定比例配制成的混合粉,可以形成不同的蛋白质含量和不同筋力。微量乳酸SRC值与微量水SRC值和小麦粉蛋白质含量、面筋硬度及黏弹性均具有相关性,其中,小麦粉微量水SRC值与小麦粉蛋白质含量的相关性(R^2=0.809 0)高于微量乳酸SRC值与小麦粉蛋白质含量的相关性(R^2=0.782 6)。利用微量水SRC值可以判断小麦粉的蛋白质含量(筋力强弱),即当微量水SRC值大于52时为强筋粉,在51~52时为中筋粉,小于51时为弱筋粉。

The commercially flour with high, medium and low gluten were mixed in a certain proportion. The protein con- tent, solvent retention capacity （SCR） of water and lactic acid were measured, and the corresponding index between SCR and hardness and viscoelasticity of gluten were analyzed. The results showed that wheat flour with high protein or low protein were mixed according to the certain proportion could form different protein content of flour. There were good correlations among the values of micro lactic acid SRC, water SRC, protein content, hardness and viscoelasticity of gluten. The coefficient between tile value of micro water SRC and protein content of flour was about 0. 809 0, and the coefficient between the value of micro lactic acid SRC and protein content of flour was about 0. 782 6. We could use the value of micro water SRC to determine the protein contents of wheat flour. The value of micro water SRC over 52 indicated the high gluten flour,from 51 to 52 as the medium glu- ten flour, and below 51 as the low gluten flour.