| 两种面粉粉质曲线描述与比较分析 |
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| 引用本文： | 张雷,李国德,史宝中,王伯平,王俊伟,李森,栾天翔,陈玉凤. 两种面粉粉质曲线描述与比较分析[J]. 西部粮油科技, 2014, 0(6): 17-19 |
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| 作者姓名： | 张雷 李国德 史宝中 王伯平 王俊伟 李森 栾天翔 陈玉凤 |
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| 作者单位： | 沈阳师范大学实验教学中心; |
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| 摘 要： | 描述与比较了两种不同产地、不同品牌面粉的粉质特征,主要包括面团的形成时间、稳定时间、粉质指数等参数。结果表明,两种面粉的粉质参数都符合国家标准。统计分析,面团的形成时间和断裂时间存在显著的差异,但吸水率、稳定时间、粉质指数、弱化度差异并不显著。
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| 关 键 词： | 粉质曲线 香雪高筋粉 金涛砂子粉 稳定时间 形成时间 差异 |
The Description of Flour Quality Curve and Comparative Analysis in Two Kinds of Flour |
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| ZHANG Lei,LI Guode,SHI Baozhong,WANG Boping,WANG Junwei,lI Sen,LUAN Tianxiang,CHEN Yufeng. The Description of Flour Quality Curve and Comparative Analysis in Two Kinds of Flour[J]. China Western Cereals & Oils Technology, 2014, 0(6): 17-19 |
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| Authors: | ZHANG Lei LI Guode SHI Baozhong WANG Boping WANG Junwei lI Sen LUAN Tianxiang CHEN Yufeng |
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| Affiliation: | (The Experimental Teaching Center, Shenyang Normal University, Shenyang 110034) |
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| Abstract: | We have described and compared flour quality flour powder characteristics, mainly including the formation curve of the two different regions, different brands of time, stability time, quality curve number and so on. Results showed that two kinds of flour parameters meet the national standard of flour. The statistical analysis re- suits show that the formation time of the dough and fracture time exist significant differences, but water absorp- tion, stability time, silty index, degree of softening is not significant. |
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| Keywords: | flour quality curve Xiangxue high gluten flour Jintao sand flour stability time the formationtime differences |
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