| 强筋小麦磨制方便面粉工艺研究 |
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| 引用本文： | 安成立,张改生,胡俊鹏,陈光斗,岳秀琴,李必运,唐涛,杨明明.强筋小麦磨制方便面粉工艺研究[J].食品科学,2010,31(10):12. |
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| 作者姓名： | 安成立 张改生 胡俊鹏 陈光斗 岳秀琴 李必运 唐涛 杨明明 |
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| 作者单位： | 西北农林科技大学; |
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| 基金项目： | 国家丰收计划项目(96-15); 国家“863”计划重大专项(2001AA241041;2002AA207004) |
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| 摘 要： | 以陕优225为原料,以国产4皮3芯中型加工设备进行强筋小麦制粉工艺研究,同时进行以陕优225小麦为原料的配麦实验。结果表明:面粉蛋白质品质,即蛋白质含量、湿面筋含量均以皮磨高于芯磨,皮磨由1B到4B逐渐升高,芯磨则由1M到3M逐渐降低;面团流变学品质除吸水率外,形成时间、稳定时间、拉伸面积均与蛋白质品质规律基本一致,所不同的是面团流变学品质以3B为最高;方便面品质及其总评分的规律性与面团流变学品质相一致,皮磨以3B最好、以1B最差,芯磨以1M最好、3M最差。配麦实验结果显示,以陕优225与其他强筋小麦以45:55配麦,取2B、3B、4B、1M、2M、3M前路粉,依次配置筛目目数为100、120、130、100、120目和130目,面粉品质明显改善,方便面评分提高5.0～6.1分。
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| 关 键 词： | 强筋小麦 方便面粉 工艺 配麦 |
Formulation of Mill Fractions of Wheat Cultivars Shanyou 225 Blended with Xiaoyan No. 6 for Production of Instant Noodle Flour |
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| AN Cheng-li,ZHANG Gai-sheng,HU Jun-peng,CHEN Guang-dou,YUE Xiu-qin,LI Bi-yun,TANG Tao,YANG Ming-ming.Formulation of Mill Fractions of Wheat Cultivars Shanyou 225 Blended with Xiaoyan No. 6 for Production of Instant Noodle Flour[J].Food Science,2010,31(10):12. |
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| Authors: | AN Cheng-li ZHANG Gai-sheng HU Jun-peng CHEN Guang-dou YUE Xiu-qin LI Bi-yun TANG Tao YANG Ming-ming |
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| Affiliation: | AN Cheng-li,ZHANG Gai-sheng,HU Jun-peng,CHEN Guang-dou,YUE Xiu-qin,LI Bi-yun,TANG Tao,YANG Ming-ming (Northwest A & F University,Yangling 712100,China) |
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| Abstract: | Wheat cultivar Shanyou 225 and its blend with Xiaoyan No. 6 (45:55, m/m) were milled using a home-made 4-skin, 3-wick medium-sized flour miller and 7 mill fractions (1B to 4 B and 1M to 3M) were obtained respectively. The 7 mill fractions of wheat cultivar Shanyou 225 and their blend as well as the blend of the 7 mill fractions of wheat cultivar Shanyou 225 blended with Xiaoyan No. 6 were compared for the differences in flour properties and dough rheological properties. Results showed that both protein and ... |
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| Keywords: | strong-gluten wheat instant noodle flour formulation wheat blending |
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