相同加工条件下不同品种硬质小麦损伤淀粉含量的研究
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摘要
选取河北省、河南省两省不同品种硬质小麦样品,用肖邦磨粉机制取小麦粉,采用安培计法测定其损伤淀粉值,研究在相同制粉条件下,不同品种硬质小麦损伤淀粉值的差异。结果表明,河北省、河南省两省的小麦损伤淀粉值主要分布在20~26UCD,制得的小麦粉较适合制作馒头、面包等食品。
Two different varieties of durum wheat samples selected from Hebei province and Henan province,were milled to wheat flour by Chopin milling machine,and the damaged starch value was determined by Ammeter method.We studied the difference in the content of damaged starch of different kinds of durum wheat under the same processing condition.The results showed that the damaged starch value of durum wheat samples planted in Hebei province and Henan province was mainly between 20~26 UCD,and the wheat flour prepared was suitable for the production of steamed buns,bread and other foods.
Two different varieties of durum wheat samples selected from Hebei province and Henan province,were milled to wheat flour by Chopin milling machine,and the damaged starch value was determined by Ammeter method.We studied the difference in the content of damaged starch of different kinds of durum wheat under the same processing condition.The results showed that the damaged starch value of durum wheat samples planted in Hebei province and Henan province was mainly between 20~26 UCD,and the wheat flour prepared was suitable for the production of steamed buns,bread and other foods.
引文
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[3]王诚生.肖邦破损淀粉测定仪在面粉生产中的应用[J].面粉通讯,2004(3):41-42.
[4]王晓曦,王忠诚,曹维让,等.小麦破损淀粉含量与面团流变学特性及降落数值的关系[J].河南工业大学学报(自然科学版),2001,22(3):53-57.
[5]王晓曦,邵青,张振铎,等.小麦破损淀粉含量对制品蒸煮品质影响及其机理[J].粮食与油脂,2001(3):10-12.