制粉车间不同出粉点小麦粉品质特性研究

Quality characteristics of wheat flour in different meal outlet in flour milling workshop

制粉过程中,不同出粉点的小麦粉品质特性对小麦粉,尤其是专用粉的质量影响较大。为研究如何利用现有技术和加工工艺生产出适合市场不同需求的小麦粉,对采自制粉车间不同出粉点的小麦粉品质进行了检测,包括小麦粉的基础品质指标、面团流变特性指标、小麦粉面片色泽等,检测结果可作为生产不同专用粉的参考和依据,同时为改进小麦粉加工企业制粉工艺提供参考。

In the milling process, the different characteristics of wheat flour on the wheat flour, especially influence the quality of special wheat flour greatly. In order to research how to use existing technology and processing technology to produce wheat flour for the different needs of the market, we studied the quality characteristics of wheat flour from different meal outlet in milling workshop, including basic quality index, dough rheological properties, color indexes of flour and dough sheet and so on. The results can he reference for the production of different special wheat flour, and provide reference for the improvement of flour processing in the milling enterprises.