哈师黑粒小麦全麦粉的品质评价.PDFVIP

※基础研究 食品科学 2011, Vol. 32, No. 15 43 曲 敏 (哈尔滨商业大学 食品科学与工程省级重点实验室，黑龙江 哈尔滨 150076) 对“哈师”黑粒小麦的千粒质量与制粉进行测试，研究其全麦粉的理化指标、面筋含量及特性、流变 学特性。结果表明：“哈师”黑粒小麦的千粒质量为30.11g ，出粉率达75% ，其全麦粉的蛋白质含量为 18.56%， 干、湿面筋含量分别为 28.79% 和 64.55% ，远远高于普通小麦粉，但面筋弹性一般。面团吸水率为67.6% ，面团 形成为 3.0min ，稳定时间2.1min ，弱化度 119FU，粉质评价值40 。面团流变性低于普通小麦粉。综合判断，“哈 师”黑粒小麦适宜加工成面条。 黑粒小麦；全麦粉；理化特性；流变学特性 Quality Evaluation of Whole Wheat Flour Prepared from,, Hashi ,, Black Wheat QU Min (Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China) Abstract：Black wheat is rich in proteins, minerals, vitamin B and antioxidant activity. It has attracted more and more attention ,, ,, due to its special nutritional values in recent years. In this paper, the 1000-grain weight and milling of Hashi black wheat were analyzed. The physiochemical indexes, gluten content, gluten properties, rheological characteristics of whole wheat flour prepared from ,,Hashi ,, black wheat were studied. The results showed the 1000-grain weight was 30.11 g and the yield of flour was 75%. The contents of protein and dry and wet gluten was 18.56%, 28.79% and 64.55%, respectively, all of which were much higher than those of ordinary wheat flour. However, general gluten elasticity was observed. The dough water absorption rate, formation time, stability time, softening degree and silty value were 67.6%, 3.0 min, 2.1 min, 119 FU and 40, respectively. Moreover, the rheological characteristics of whole-wheat flour were weaker than those of ordinary wheat flour. Based on