流通领域小麦粉质量品质分析

Analysis of Wheat Flour Quality in Circulation Field

为研究合肥市2019—2021年流通小麦粉质量状况变化情况,以合肥市市场销售的383份小麦粉为研究对象。利用SPSS软件进行质量指标结果的正态分布拟合,在协同性基础上分析合肥市小麦粉质量指标变化情况。研究结果表明,2019、2020、2021年的小麦粉水分众数分别为12.3%、14.0%、14.0%,灰分众数分别为0.51%、0.50%、0.44%,脂肪酸值众数分别为24.4、33.2、16.2 mg KOH/100 g,湿面筋值众数分别为29.4%、29.0%、32.0%。2019—2021年合肥市市售小麦粉的脂肪酸值和灰分下降趋势明显,但湿面筋上升趋势明显。透过数据发现中国好粮油工程推进对小麦从种植到餐桌的整体过程有较大促进作用。2019—2021年合肥市市售小麦粉数据变迁上显示合肥地区的小麦粉优质供给率正在不断提高,需要进一步加大优质小麦生产、种植、加工、销售全链条的引导。

In order to study the quality change of circulating wheat flour in Hefei from 2019 to 2021,383 pieces of wheat flour sold in Hefei were taken as the research object.SPSS software was used to fit the normal distribution of quality index results,and the changes of wheat flour quality indexes in the Hefei region were analyzed on the basis of synergy.The results showed that the moisture mode of wheat flour changed from 12.3%to 14.0%;the mode of fatty acid value was 24.4 mg KOH/100 g in 2019,33.2 mg KOH/100 g in 2020 and 16.2 mg KOH/100 g in 2021;the ash mode of wheat flour changed from 0.51%to 0.44%;the mode of wet gluten value was 29.4%in 2019,29.0%in 2020 and 32.0%in 2021.Fatty acid value and ash content decreased significantly,while wet gluten increased significantly.The data changes of wheat flour sold in Hefei from 2019 to 2021 shows that the high-quality supply rate of wheat flour in Hefei is constantly improving,and the guidance of the whole chain of high-quality wheat production,planting,processing and sales needs to be further strengthened.