重力分级前后不同小麦的理化特性分析

分别从2条小麦制粉生产线的重力分级去石机进出口在线取得小麦样品进行实验制粉。结果表明:分级后重质小麦中饱满籽粒含量增多,小麦粉的加工精度提高,品质特性得到改善,麦谷蛋白与醇溶蛋白含量虽稍有下降,但面筋指数提高,面团的形成时间及稳定时间延长,降落数值以及峰值黏度、最低黏度和最终黏度等指标均有不同程度的提高。轻质小麦的出粉率及小麦粉加工精度均降低,品质特性变差,轻质小麦中不饱满籽粒含量越多,差异越显著。

Study on physicochemical property of wheat before and after gravity classification

Wheat samples were obtained online at the import and export of gravity grading stoner from two wheat flour production lines and were milled into wheat flour by experimental grinder. The results showed that: after gravity classification the content of full grain in the group of heavy wheat increased, the flour processing accuracy was enhanced, the quality characteristics was improved; although there was a slight decline in the content of glutenin and gliadin, the gluten index increased, the formation time and stability time of the dough extended, falling number and peak viscosity, low viscosity and final viscosity all had different degrees of increase. The flour yield and flour processing precision of light wheat were reduced and quality characteristics degenerated; the more the light wheat contained the grain that was not full, the more significant the difference.