喷油抑尘对小麦制成品面粉品质的影响

通过对添加不同剂量（０，１００ ，２００ ，４００ ，６００ ，８００ ｍｇ／ｋｇ） 的食品级白色矿物油的小麦在不同储存阶段内（７６ ，１０６ ，１３６ 天） 的研磨特性和面粉的质量指标的研究，发现在不同储存期内添加不同剂量小麦样品的出粉率和面粉的湿面筋含量差异不显著，面团特性（ 揉和特性和拉伸特性） 变化亦不大，只是面粉的白度略有下降，灰分稍有增加。

INFLUENCE ON THE FLOUR QUALITY OF WHEATPRODUCT BY SPRAYING OILS FOR INHIBITING POWDER

Through the edible grade white mineral oil of adding different doses(0,100,200,400,600,800ppm)to wheat,and studying on the grinding character and flour quality indices of the wheat in different storage stages(76,106,136 days),the wheat flour extraction rates and flour wet gluten contents of adding different doses in different storage stages had no marked difference,and dough character(kneading and extension characters0had no big change,then,the white degree of flour deceased and ash content increased a bit.