摘要
在小麦的加工过程中小麦胚淀粉会受到机械性损伤。受到机械损伤部分的淀粉具有原始淀粉性质相异的特点,并且会给小麦粉的加工品质带来一定的影响。通常将受到机械损伤的淀粉称为破损淀粉或损伤淀粉。本文利用肖邦破损淀粉测定仪对市售18种小麦粉的破损淀粉含量进行了测定并对结果进行了比较。
During the process of wheat processing, wheat embryo starch was damaged mechanically. The starch with mechanical damage has different properties of original starch, and it will have a certain influence on the processing quality of wheat flour. The starch with mechanical damage is usually called damaged starch or broken starch . In this paper, the damaged starch content of 18 wheat flour on the market was determined by Chopin SDmatic and the results were compared.
作者
宋永泉
赵莹
王瑞杰
巩性涛
Song Yongquan;Zhao Ying;Wang Ruijie;Gong Xingtao(Shandong Center of Grain and Oil Testing, Jinan 250101)
出处
《粮食与食品工业》
2019年第2期11-13,共3页
Cereal & Food Industry
关键词
破损淀粉
小麦粉
测定
damaged starch
wheat flour
determination
