小麦粉粒度研究综述

小麦粉粒度是小麦粉的一个重要物理参数,它对小麦粉以及面制食品的品质产生很大的影响。小麦粉粒度的分布与小麦的品质和研磨方法有关。当小麦粉粒度变化时,小麦粉的组成成分以及物理特性也会发生变化,从而对面制品的品质产生影响。阐述了小麦粉粒度、小麦粉粒度分布以及当小麦粉粒度变化时,小麦粉的组成成分的变化等几个方面内容,同时介绍了小麦粉粒度的测定方法、小麦粉粒度在小麦硬度研究方面的应用和小麦粉粒度对面制品品质的影响。

Overview of a Study on Particle Size of Wheat Flour

Particle size of wheat flour iS an important physical parameter for wheat flour,and greatly influences the quality of wheat flour and flour foods. The distribution of particle size of wheat flour isrelated to wheat quatity and experimentai grinding method. When particle size of wheat flour changes, the ingredients of wheat flour and their physical performances can also change, so as to influence the quality of flour products. The particle size of wheat flour and its distribution as well as the changes of ingredients of wheat flour when the particle size of wheat flour was changed were described. At the same time, the detecting methods for particle size of wheat flour, the application of particle size of wheat flour for wheat hardness and the effects .of panicle size of wheat flour on the quality of flour products were introduced.