摘要
对不同储藏条件下,小麦粉糊化特性进行了研究。设置储藏温度为20℃(常温)、35℃(高温),储藏湿度分别为45%、55%、65%、75%、85%,进行了小麦粉的模拟储藏试验。结果表明:小麦粉峰值黏度与最终黏度随温湿度的增高、储藏时间的延长而变大,储藏湿度与储藏时间对其影响显著;小麦粉衰减值与回生值随储藏温湿度的提高、储藏时间的延长变化总体较小,但在高湿条件下有明显的下降。
The gelatinization characteristics of wheat flour under different storage conditions were studied in this article.The wheat flour were stored at combined conditions of two levels of temperature(20℃,35℃)and five levels of relative humidity(45%,55%,65%,75%,85%).The results were as follows:with the growing storage humidity and time going,the peak viscosity and the final viscosity were increased.In addition,the break down and setback were decreased at high humidity with the time growing.Different storage humidity and storage time showed significant effects on peak viscosity and the final viscosity.
作者
吴小丽
Wu Xiaoli(Kunshan grain and oil quality Inspection Center ,Kunshan 215300)
出处
《粮食与食品工业》
2020年第4期7-9,13,共4页
Cereal & Food Industry
关键词
相对湿度
小麦粉
糊化特性
储藏
relative humidity
wheat flour
gelatinization characteristics
storage
