实验室小麦磨粉机换辊前后小麦粉品质特性分析

Analysis on Quality Characteristics of Wheat Flour Before and After Roller Changing in Laboratory Wheat Flour Mill

对实验室小麦磨粉机换辊前后小麦粉出粉率、粗细度、粉质指标及拉伸指标进行了分析与研究。结果表明:小麦磨粉机换辊后的小麦出粉率提高了24.7%;换辊后面粉50 mm处拉伸阻力、最大拉伸阻力、能量及拉伸比例Max均值都明显低于换辊前面粉,延伸性则相反;面团揉混后135 min进行拉伸,换辊后的样品比换辊前的样品在50 mm处拉伸阻力下降20.83%、最大拉伸阻力下降24.74%、能量下降12.07%及拉伸比例Max均值下降33.33%,而延伸性换辊后比换辊前略有增加,90 min时增加7.04%,135 min时增加2.11%,45 min时基本没有变化。

The wheat flour yield, flour fineness, flour quality index and tensile index were analyzed and studied before and after roller changing. The results showed that ：the flour yield of wheat flour mill was increased by 24.7%.The tensile resistance at the 50 mm, the maximum tensile resistance,the energy and the tensile ratio at the max of the flour after rolling were all significantly lower than those before the roller, and the elongation was the opposite.Time to 135 min analysis, after the roll changing the ten- sile resistance at 50 mm decreased 20.83%,the maximum tensile resistance decreased 24.74%, 12.07% decline in energy and the tensile ratio at the max decreased by 33.33% ,but the extension was slightly increased,increased by 7.04% at 90 min,in- creased by 2.11% at 135 min,the change was slightly at 45 min.