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作 者 ：昝香存;王步军

期 刊 ：作物学报 2007年 33卷 12期 页码：2028-2033

关键词：出粉点；心磨粉；皮磨粉；品质特性；

Keywords:Milling stream, Reduction flour, Break flour, Quality characteristics,

摘 要 ：采用布勒实验磨制粉，测定6个强筋小麦品种不同出粉点面粉的品质特性。结果表明，不同出粉点面粉的品质特性具有明显差异及变化规律。三道心磨粉的灰分含量、蛋白质含量、面糊色泽a*值和b*值、破损淀粉含量、面团形成时间和吸水率随出粉点后移均呈升高或增加趋势；而湿面筋含量、面糊色泽L*值、面团稳定时间、延伸性和最大抗延阻力随出粉点后移而降低。三道皮磨粉的蛋白质含量、湿面筋含量、破损淀粉含量、面团吸水率、稳定时间、拉伸面积、延伸性随出粉点后移呈上升趋势；而面团拉伸参数和面包烘焙品质均高于心磨粉和统粉。不同出粉点的蛋白质与湿面筋含量呈极显著正相关(r=0.81**)；灰分含量与面糊色泽的L*值呈极显著负相关(r=－0.89**)；破损淀粉含量与吸水率呈极显著正相关(r=0.86**)。研究表明，通过对各出粉点取舍及混配，能够克服我国强筋小麦某些指标缺陷，以满足面包专用粉各项指标要求。

Abstract:In order to improve the flour quality for bread-baking, 6 Chinese strong-gluten wheat cultivars, such as Gaoyou 8901, Shiluan 02-1, Jimai 20, Gaoyou 9409, Gaoyou 9411, and Zhengmai 9023 were used in this experiment to study the quality characteristics of flour produced from different milling streams of Buhler Experimental Mill. The results showed that flour quality of different milling streams differed significantly and varied regularly in the six cultivars. In reduction flour, ash content, protein content, a* and b* values of slurry, damaged starch content, dough developing time and water absorption increased and the wet-gluten content, L* value of slurry, dough stable time, extensibility and maximum resistance decreased with the increase of milling stream number. While in break flour the protein content, wet gluten content, damaged starch content, water absorption, extension area and extensibility increased with the increase of milling stream number. The parameters of extension and bread-baking quality of break flour were better than those of reduction and straight-run flour. The positive correlation between protein content and wet gluten content(r=0.81**), between damaged starch content and water absorption(r=0.86**) and the negative correlation between the ash content and L* of slurry(r=－0.89**) among milling streams were observed. The result suggested that stream-selecting and flour blending method is an effective way to produce high quality flour for bread-baking with present available wheat cultivars.

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