| 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 |
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| 基金项目:农业部农业结构调整重大技术研究专项(2002-02-1A) |
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| Study on flour swelling volume (FSV) of samples from different wheat milling systems |
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| 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. |
| Key words: wheat flour milling system flour swelling volume |
