关于水分调节与稳定面粉水分的探讨

阐明小麦水分调节的概念,论述了水分调节对小麦籽粒、去石机筛面、研磨、筛理、清粉工序的影响;结合企业多年实际水分记录,通过对磨耗的影响因素的分析,得出加水量的计算公式,为实现入磨最佳水分,奠定理论基础。     

Experiments on dough rheology to improve screening of bread wheat cultivars

The bread‐making potential of flour may be roughly estimated by dough rheology, especially its tolerance to over‐mixing as determined with the farinograph. The objective of this study was to identify the relative effects of experimental conditions likely to affect dough mixing stability: mixer speed, temperature, salt, yeast and bread additives such as ascorbic acid and preservatives. The addition of 1–2% salt or ascorbic acid (50 mg kg^?1 flour) improved dough mixing stability and counteracted the negative effect of bread preservatives. Mixing salted dough at slow speed (63 rpm) and 25 °C might be a more realistic bread‐making procedure for performing dough rheology assays with equipment such as the farinograph, compared to official methods (only flour and water, no salt; 30 °C). Amongst five bread wheat cultivars, differences existed in dough strengthening response to both salt and ascorbic acid, a property that may find application in wheat breeding and screening.     

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

BackgroundDespite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty texture, dark and rough crust and crumb appearance, bitter flavor, and reduced shelf-life. There is a need to improve its quality and sensory characteristics so as to increase consumer appeal and, ultimately, increase the intake of whole wheat bread. The inclusion of various ingredients improves dough and bread properties.Scope and approachThis review examines the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness. Wheat gluten and other plant materials are also discussed. Gaps in the research into whole wheat bread are identified, and future research needs are recommended.Key findings and conclusionsXylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Several types of improvers are generally needed in combination to provide the greatest improvement to whole wheat dough and bread.     

影响优质小麦粉质量和出率的因素

本文就面粉厂生产中影响优质小麦粉质量和出率的几个因素进行了分析,并分别对各种问题提出了改进的方法和建议.     

醌及氢化醌类化合物对麦草蒸煮的作用及其数学模型

本文研究了蒽醌（AQ）及其衍生物以及氢化蒽醌对麦草烧碱法蒸煮的作用，用微型计算机处理蒸煮结果，得到7个关于添加剂用量与蒸煮效果关系的数学模型，并对蒸煮过程进行了分析。研究结果表明，氢化蒽醌是比较适合麦草制浆的蒸煮添加剂。     

异源细胞质对普通小麦花粉育性的影响

本文以中国春小麦细胞核置换到小麦属和山羊草属不同细胞质的同核异质稳定核质杂种为材料,研究了异源细胞质对普通小麦花粉育性及小孢子发育的影响,结果表明;普通小麦中国春的花粉育性不同程度地受到多种异源细胞质的明显影响,其小孢子败育主要发生在四分体时期.     

试用布拉班德磨测定小麦出粉率的研究

本试验对不同的品种,不同搭配比例的45份小麦试样,分别用布勒实验磨粉机和布拉班德磨(三种不同操作方法)进行出粉率的测定.结果表明:布拉班德磨直接出粉率及过54GG筛出粉率与布勒实验磨粉机出粉率分别是显著相关和高度相关,相关系数分别为0.72和0.84.证明布拉班德磨的这两种操作方法可替代布勒实验磨粉机用于测定小麦出粉率,并总结出布拉班德磨的这两种操作方法测定小麦出粉率的换算公式.     

亚铵法红麻,麦草浆配抄挂面牛皮箱纸板试验研究

本文首先对红麻及麦草的化学组分进行了分析,通过亚铵法对红麻、麦草浆配抄挂面牛皮箱纸板的蒸煮、打浆抄片工艺进行了实验研究。结果表明:以红麻和麦草为原料采用亚铵法制浆可以抄造出符合部颁标准的挂面牛皮箱纸板。     

小麦硬度测定方法

本文收集了国内外二十篇不同时期有关硬度研究的文献和资料,扼要权述了研究小麦硬度测定方法的意义和各种方法的原理、依据及影响因素,最后作了综合评价。