小麦粉破损淀粉含量的影响因素

分别以软、硬麦为原料，采用在正常生产情况下改变工艺条件并在线取样的方法，取得多组不同样品，样品处理后分别测定破损淀粉含量，研究影响小麦粉淀粉破损的重要工艺因素。研究结果表明：硬麦加工后淀粉破损率高，而软麦则相对较低，硬麦粉的淀粉破损率较软麦粉高出20%左右；面粉越细则淀粉破损率越高；研7磨道数越多，研磨强度越大，淀粉破损越严重；齿辊所造成的淀粉破损程度要比光辊为重，但差距不是很大；撞击机在正常生产时对淀粉破损影响较小，如反复撞击也会使破损淀粉增加，但其影响程度较研磨强度缓和。

The Influence Factors for Damaged Starch Contents of Wheat Flour

Different groups of samples of the soft and hard wheat flour were taken from the changing condition in milling process with on-line sampling method. The important influence factors for the damaged starch contents of wheat flour were studied through respectively determining the damaged starch contents of the samples. The results showed that the damaged starch contents of hard wheat were 20% higher than that of soft wheat under the same processing condition, and the damaged starch contents would be increased with the flour granule size decreasing, as well as the milling time and the milling intensity increasing. The damaged degree of the starch from the teeth roller mill was greater than that from the smooth roller one, but the difference was not remarkable. The impacting machine had a little effect on the damaged starch contents under the normal milling condition. But the damaged starch contents of the flour produced from the repeated impacting process could be increased. However its influence was lower than the milling intensity.