小麦制粉工艺与面粉溶剂保持能力的关联性研究

摘要

以3种不同产地的低筋小麦为材料，通过检测生产线上各管路粉的溶剂保持能力（SRC），系统分析了小麦制粉工艺与面粉SRC的关联性。结果表明：面粉SRC与小麦加工工艺有良好的相关性，每个管路粉的SRC均不相同，其中皮粉SRC较低，心粉SRC较高；四种SRC在心粉的4~7道管路都处于高数值区域，除乳酸SRC是递增后衰减外，其它三种SRC都是从头道粉路递增至末道粉路。%The relation between wheat flour milling technology and solvent retentioncapacity was analyzed systematically bychecking the solvent retentioncapacity(SRC)of the wheat flour in the whole milling system,including three kindsof wheat from different fields. Result showed that there was anobvious relation between wheat flour milling technology and SRC. The SRCof the flour from oatmeal was lower,and thatof wheatcore was higher. Furthermore,the high gradeof the SRCof wheat core flour was in the flour from pipe No.4~7. The lactic acid SRC went increment after attenuation, when the flour differs from pipe No.1~10. However,another three SRC increased in the same condition.