| 馒头类小麦粉面筋值和稳定时间指标的研究与应用 |
| |
| 引用本文： | 阮学香.馒头类小麦粉面筋值和稳定时间指标的研究与应用[J].粮食与食品工业,2014,21(5):40-42. |
| |
| 作者姓名： | 阮学香 |
| |
| 作者单位： | 广西柳州国家粮食储备库 柳州 545007 |
| |
| 摘 要： | 小麦粉的质量受面筋值,稳定时间等多项指标影响,为指导小麦粉的质量控制,利用面筋测定仪和粉质仪对低筋、中筋、高筋3种馒头类小麦粉进行面筋值、粉质曲线进行测定,分析各项指标的规律。研究结果表明：3种馒头类小麦粉最适参数范围,低筋馒头粉面筋值为26%~28%,稳定时间为3~5 min;中筋馒头粉面筋值为28.0%~29.5%,稳定时间为4~6 min;高筋馒头粉面筋值为29.5%~31.5%,稳定时间为6~7 min。
|
| 关 键 词： | 质量控制 馒头粉 面筋值 稳定时间 |
Analysis and application on the index of gluten value and stability time in steamed-bread wheat flour |
| |
| Ruan Xuexiang.Analysis and application on the index of gluten value and stability time in steamed-bread wheat flour[J].Cereal and Food Industry,2014,21(5):40-42. |
| |
| Authors: | Ruan Xuexiang |
| |
| Affiliation: | Ruan Xuexiang( State Grain Reserve Depot of Guangxi Liuzhou (I.iuzhou 545007)) |
| |
| Abstract: | tor low gluten wheat flour, medium gluten wheat and high gluten wheat flour and analyse its pat- tern. The results indicate that the ranges of parameter in our firm are： the gluten index of low gluten steamed-bread wheat flour is 26%~28% and stability time is 3~5 min; the gluten index of medium gluten steamed-bread wheat flour is 28.0% ~ 29.5 % and stability time is 4 ~ 6 min; the gluten index of high gluten steamed-bread wheat flour is 29.5%~31.5% and stability time is 6~7 min. |
| |
| Keywords: | quality control steamed-bread wheat flour gluten index stability time |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
