摘要
描述与比较了两种不同筋度、不同品牌的面粉,在不同配比下的粉质特征,主要包括面团的吸水率、稳定时间、形成时间、软化度、稠度、粉质指数等。结果显示,两种面粉在不同配比条件下形成的新面粉的粉质指数符合国家标准。统计分析,P=0.05,两种面粉在不同配比下形成的面团的吸水率、稳定时间、形成时间、软化度、稠度、粉质指数、校正加水均存在显著差异,但含水率差异并不显著。
To describe characteristics in different time, degree of softening, and compare two different gluten degree, different brands of flour, flour quality proportions, mainly including the dough water absorption rate, forming time, stable consistency, silty index. The results showed, silty index new flour two flour formed under different ratios of accord with national standard. Statistical analysis, P=0.05, absorbing two flour dough formed under different ratio of rate, stable time, development time, degree of softening, consistency, silty index, correcting water were significantly different, but there is no significant difference in moisture content.
出处
《粮食加工》
2015年第3期13-16,共4页
Grain Processing
关键词
面粉品质
粉质曲线
不同配比
面团
粉质参数
wheat flour quality
sihy curve
different ratio
flour dough
flour quality parameter
作者简介
张雷（1984-）,男，硕士，实验师，主要从事功能性食品方向研究。
