| 小麦制粉系统面粉膨胀体积(FSV)研究 |
| |
| 引用本文： | 郭波莉,欧阳韶晖,张国权.小麦制粉系统面粉膨胀体积(FSV)研究[J].西北农林科技大学学报(社会科学版),2005,33(3):129-132. |
| |
| 作者姓名： | 郭波莉 欧阳韶晖 张国权 |
| |
| 作者单位： | 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100 |
| |
| 基金项目： | 农业部农业结构调整重大技术研究专项(2002-02-1A) |
| |
| 摘 要： | 对不同制粉系统的面粉膨胀体积(FSV)进行了比较分析。结果表明,不同粉路系统制得面粉的淀粉品质特性存在较大差异;心磨、渣磨系统面粉膨胀体积较大,而皮磨面粉膨胀体积较小,但变异系数较大;皮磨、心磨和渣磨前路面粉膨胀体积大于后路;各粉路中上交面粉膨胀体积高于下交面粉。
|
| 关 键 词： | 小麦面粉 制粉系统 面粉膨胀体积 |
| 文章编号： | 1671-9387(2005)03-0129-04 |
| 收稿时间： | 2004/5/19 0:00:00 |
| 修稿时间： | 2004年5月19日 |
Study on flour swelling volume (FSV) of samples from different wheat milling systems |
| |
| GUO Bo-li,OUYANG Shao-hui,ZHANG Guo-quan,ZHENG Jian-mei.Study on flour swelling volume (FSV) of samples from different wheat milling systems[J].Journal of Northwest Sci-Tech Univ of Agr and,2005,33(3):129-132. |
| |
| Authors: | GUO Bo-li OUYANG Shao-hui ZHANG Guo-quan ZHENG Jian-mei |
| |
| Institution: | LUO Yan-e~1,FAN Dai-di~ |
| |
| Abstract: | The flour swelling volumes of samples from different wheat milling systems were compared,and the results indicated that their starch properties had significant differences.The flour swelling volumes of the samples made by middling system and sediment system were higher than that of break system.In addition,the flour swelling volumes of samples from each former system were higher than those of each latter system,and overtails higher than throughs. |
| |
| Keywords: | Coomassie Brilliant Blue biuret Folin-hydroxybenzene human-like collagen determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《西北农林科技大学学报(社会科学版)》浏览原始摘要信息 |
| 点击此处可从《西北农林科技大学学报(社会科学版)》下载免费的PDF全文 |
