润麦条件对面粉出粉率的影响

摘要

Flour extraction is most important index for flour processing. For flour processing, tempering conditions have more effect on flour extraction. We can get conclude from this parper:Tempering conditions which effect on flour extraction, respectively is water content > saltiness content > tempering flour time. Flour extraction will be significantly increased by water content. Saltiness content will significantly change the composition of flour extraction, and increase 1M flour extraction . Although effection of tempering flour time on flour extraction is small, it increases 1M flour extraction when tempering flour time reaches on 54h, and it has much influence on flour quality.%面粉出粉率对于面粉加工极为重要.在面粉加工过程中,润麦条件对面粉出粉率有很大的影响,通过试验可知:润麦条件对面粉出粉率影响大小分别为:水分含量＞盐水含量＞润麦时间.其中水分含量的增加能够显著提高系统粉和面粉总出粉率；盐水含量的增加能够显著改善面粉出粉率的结构构成,增加1M的出粉率,降低其余系统粉的组分比例；而润麦时间虽然对系统粉出粉率影响较低,但是在润麦时间达到54h后也能够增加1M的出粉率.对面粉品质也有较大的影响.