不同洗涤方式对小麦湿面筋含量和面筋吸水率的影响研究

摘要

Wet gluten content and gluten water absorption are two important quality parameters of wheat.This paper compared the determination of wet gluten content and gluten water absorption of whole wheat flour by different instruments and different washing methods.The results showed that the absolute difference of wet gluten content between different instruments and different washing methods was less than 1.0g /100g,which was in accordance with national standards for repeatability and reproducibility.%采取不同仪器和不同的洗涤方式对全麦粉湿面筋含量和面筋吸水率分别进行比较测试.结果显示,不同仪器和不同洗涤方式测定湿面筋含量和面筋吸水率时,湿面筋含量的绝对差值均小于1.0 g/100g,符合国家标准对重复性和再现性的要求.