小麦入磨水分和硬度对研磨特性的影响

在间歇式实验制粉系统上研究了硬度和水分调节对小麦研磨特性的影响。皮磨系统对入磨水分的变化敏感，随着水分的增加，小粒度麦渣心的提取率基本保持不变，而大粒度麦渣心的提取率显著降低；皮磨系统面粉出率增加，面粉灰分也降低；细麸皮的出率基本保持不变，而粗麸皮的出率显著增加。用硬麦获得的麦渣、麦心的数量显著高于软麦的，特别是大粒度麦渣心的数量，小粒度麦渣心的数量基本一样；硬麦在皮磨系统面粉的出率低于软麦，而总出粉率高于软麦；硬麦的细麸皮和次粉的出率和软麦基本一致，而粗麸皮的出率显著低干软麦。水分调节和硬度对小麦研磨特性的影响相似。

Hardness and Conditioning on Milling Properties of Wheat

The influence of hardness and conditioning on milling properties of wheat was investigated on a batch-type experiment milling system. The break system in the mill was very sensitive to milling moisture variations. As the milling moisture increased, the small sizing production kept almost the same while large sizing production decreased greatly;the total break flour extraction increased while the flour color improved with lower ash content in higher moisture level;the fine bran extraction varied only a little although the coarse bran extraction increased considerably.Soft wheat produced less large sizing and more break flour than hard wheat did. Almost the same quantity of small sizing produced regardless of wheat hardness.Hard wheat produced more flour and less brans than sotft wheat.Little difference existed in the extractions of shorts and fine brans between hard and soft wheats.The influence of conditioning on milling properties was similar to that of hardness.