润麦水分对中筋小麦品质特性的影响

选择5种中筋小麦,固定润麦时间与温度,改变润麦加水量,探讨不同润麦水分对小麦粉品质特性的影响.结果表明:随着润麦水分的增加,出粉率、灰分、蛋白质呈下降趋势；损伤淀粉变化并无规律性,但总体呈下降趋势；润麦水分与面筋指数、面筋持水率、形成时间、稳定时间正相关,与面筋含量、吸水率、延伸度负相关；除延伸度外,其余拉伸指标均与润麦水分显著或极显著正相关.

INFLUENCE OF TEMPERING MOISTURE CONTENT ON QUALITY CHARACTERISTICS OF MIDDLE GLUTEN WHEAT

In this paper,we selected five kinds of medium-gluten wheat to study the influences of temperingmoisture content on the quality characteristics of the wheat flour by fixing the tempering time and temperatureand changing the tempering moisture content.The results showed that the flour yield,the ash content,and theprotein content were decreased with the increase of the tempering moisture content;the damage starch contenthad irregular change but was in the downward trend generally;the tempering moisture content was in positivecorrelation to the gluten index,the moisture holding capacity of gluten,the formation time,and the stability time,and was in negative correlation to the gluten content,the moisture absorption rate and the extensibility;except forthe extensibility,the other tensile indexes were in significant or extremely significant positive correlation to thetempering moisture content.