配粉对小麦粉成分含量影响作用的研究(英文)

Effect of Wheat Flour Ingredient Content after Flour Blending

本文对不同小麦品种及不同配粉比例对小麦粉成分影响作用进行了研究。结果表明:不同比例配粉后,小麦粉成分含量将发生一定变化,在优质粉含量较低时(30%～40%),混配粉中酸不溶性麦谷蛋白大聚合体(GMP)含量的变异幅度最大。如果两种粉以合适的比例相搭配,例如稳千一号和006品种以60:40相搭配,GMP含量、可溶性糖含量和α-淀粉酶活性将达到较高值,因而两者的最佳搭配比例为60:40。

Different wheat variety and blended proportion to flour blending tests were undertaken in this research to study howeffect on the flour ingredient after flour blending. Results indicated that flour blending has some effect on the change of flouringredient. Generally with high-quality flour blending proportion increased, the gluten macropolymer (GMP) content, dis-soluble sugar content and α-amylase activity all show a increasing tendency, so to make the blended flour quality get certainimprovement. If two flour blended in suitable proportion, such as Wenqian Yihao and 006 variety blended in 60 to 40 proportion,the GMP content, the dissoluble sugar content and α-amylase content of their blended flour will have high value, their qualitychange will be superior to other blending proportion and make the baking quality obviously improved, therefore their suitableblending proportion is 60 to 40.