强筋小麦磨制面包粉工艺研究

为了研究中国育成并大面积推广强筋小麦品种的面包粉制粉工艺,以中国第一批确定的强筋面包小麦品种陕优225为主要原料,以国产4皮3芯中型加工设备进行工艺研究,同时也进行了以陕优225小麦为主原料的配麦试验。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、拉伸性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;面包烘焙品质面包体积和面包总评分其规律性与面团流变学品质相一致,皮磨以3B皮最好,以1B最差,芯磨以1M最好,3M最差。配麦试验结果显示,以陕优225与另一形成时间长的强力面包小麦以85:15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,面包烘焙评分提高5.0～8.8分。

Study on Craft Make Bread Flour with Strong-gluten Wheat

In order to study Chinese rearing,and large-scale promotion of strong gluten wheat bread flour milling technology to China’s first batch of identified wheat gluten bread wheat varieties Shaanyou 225 as the main raw material,three-core medium-sized Chinese-made four leather processing equipment conduct technology research,and also carried out in order to Shaanyou 225 wheat,wheat-based raw materials with experiments,The results showed that flour protein content and wet gluten content of fur-wear more than mind-wear,fur-wear heighten from 1B to 4B,mind-wear lower from 1M to 3M,form-time,stable-time,pull and drip property in flour protein content,wet gluten with accord,but form-time and stable-time 3B is highest,bread to toast quality in form-time,and stable-time with accord,fur-wear 3B is highest and 1Bis lowest,mind-wear 1M best and 3M is lowest,wheat blending results show that Shan you 225 and other strong gluten wheat varieties(form-time long)blended,to choose 2B、3B、4B、1M、2M、3M flour,to choose 2B、3B、4B、1M、2M、3M flour,flour quality raised significantly and bread grade raised form 5.0 to 8.8.