中筋小麦粉不同储藏技术的效果研究

通过将中筋小麦粉在不同温度(15℃、25℃、35℃)、不同储藏条件(充N2、脱氧剂脱氧、真空、对照)下模拟储藏,研究了储藏期间脂肪酸值、降落数值、湿面筋、面筋指数的变化规律.结果表明:中筋小麦粉的脂肪酸值、降落数值、湿面筋以及面筋指数都能较好地反映出中筋小麦粉的储藏品质变化.总体变化趋势表现为:随着储藏时间的延长,脂肪酸值和降落数值升高,湿面筋含量和面筋指数下降.在储藏期间温度的变化是最重要的影响因素,低温有延缓品质劣变的优点；其次为储藏方式,但相互之间差别不明显,同时发现在高温下气调储藏效果较好,所以中筋小麦粉应尽量保持在低温气调储藏的条件下.

STUDY ON DIFFERENT STORAGE METHODS OF MEDIUM-GLUTEN WHEAT FLOUR

In this paper,we studied the change rule of fatty acid value,falling number,wet gluten and gluten index of medium-gluten wheat flour stored at different temperatures(15 ℃,25 ℃,35 ℃) and under different storage conditions(N 2, deoxidization,vacuum and control treatment).The results showed that the fatty acid value, falling number,wet gluten and gluten index of medium-gluten wheat flour could well reflect the change of storage quality of wheat flour.The fatty acid value and the falling number increased,and gluten index and content of wet gluten decreased as the storage time prolonged.Temperature was the most important factor during storage,and low storage temperature could delay the quality deterioration;storage method was the secondary important factor, but different storage method had no significant difference;and controlled atmosphere storage had good effect at high temperature.Therefore,wheat flour should be kept at low temperature or under controlled atmosphere storage conditions.