不同粉路中的小麦粉及其淀粉性质测定

研究了1T下、3M下、1Sf小麦粉及其淀粉的性质,测定了其淀粉、蛋白质、灰分、水分以及直链淀粉的含量,并对淀粉的粒径分布、溶解度和膨润力以及淀粉糊的透明度、冻融稳定性等特性进行了分析。实验结果表明:在小麦胚乳结构中,越接近麦心的部位,淀粉和直链淀粉含量越高,水分和蛋白质含量越低,灰分的差异不大;淀粉颗粒的大小顺序为3M下>1Sf>1T下,粒径呈正态分布;小麦淀粉随温度的升高,溶解度增大,膨润力上升;小麦淀粉糊的透明度较高,冻融稳定性较差。

Properties of wheat flour and starch from different flour flow in wheat milling system

Chemical components and the properties of different wheat flour (3M_下, 1Sf, 1T_下 )and starch were investigated.The physicochemical properties were determined including granular size distribution, solubility and swelling power, as well as transparency, freeze stability and others.The results indicated that wheat starch flour from different flour flow had different properties.In the endosperm of wheat,the closer part of the kernel heart,the higher the starch content and the amylose content, the lower the protein content and the moisture content. Differences in ash were little.The size of starch granule was 3 M_下> I Sf > 1T_下, and granular size distribution was normal.With the rising temperature, solubility and swelling power increased.The transparency values were high and the properties of freeze stability were poor.