机械粉碎燕麦全粉品质研究

以传统碾磨法和机械粉碎法制备的燕麦粉为试验原料,测定、比较了其理化指标;利用粉质仪、拉伸仪对燕麦粉的加工性能进行测试。结果表明：机械粉碎法对整粒燕麦直接进行粉碎,使面粉中的蛋白质、脂肪、纤维素和灰分比例提高;普通燕麦粉淀粉含量高于机械粉碎燕麦全粉中的淀粉含量,淀粉的冻融稳定性较后者好,但透明度较后者差;机械粉碎燕麦粉较好的均匀度使面团的形成过程更加稳定;拉伸曲线图则表明该面团弹性小,流动性大。

Study on the quality of oat flour smashed by machinery

Take oat flour milled by both traditional milling and mechanical smash as raw material,physical and chemical indexes are examined and compared.The processing performance of oat flour is tested by farinograph and extensogragh.The result indicate:when oat kernels crushed by mechanical smash,the proportion of protein,fat,fiber and ash in the flour will increase.The starch content in common oat flour is higher than that crushed by mechanical smash.The freeze-thaw stability of starch is better than the latter,bu...