دورية أكاديمية
Study on the Difference of Quality Characteristics of Different Flour Flow of Wheat Low-temperature Milling System
| العنوان: | Study on the Difference of Quality Characteristics of Different Flour Flow of Wheat Low-temperature Milling System |
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| المؤلفون: | CHANG Liu, SUN Hui, DUAN Xiao-liang, HONG Yu, WU Hai-bin, ZHOU Gui-ying |
| المصدر: | Liang you shipin ke-ji, Vol 32, Iss 4, Pp 145-151 (2024) |
| بيانات النشر: | Academy of National Food and Strategic Reserves Administration, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | low-temperature milling, different flour flow, quality characteristics, dough rheological properties, differences, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system, which could provide reference and basis for the production of different special wheat flour. In this study, 12 flour flows samples and channel flour (the market product of this batch) in the low-temperature milling system were taken as the research object, their quality characteristics and dough rheological properties were measured to compare and analyze the quality differences between different flour flows. 12 flour flows include 4 break flour flow, 6 reduction flour flows, 1 slag- grinding flour flow and 1 tail-grinding flour flow. The results showed that the brightness of 1M、2M、3M of reduction flour flows and slag- grinding flour flow were brighter than those of other flour flows; the protein content, wet gluten content and gluten index of reduction flour flow were generally lower than those of break flour flow; the ash and damaged starch of head flour flow in the reduction and break system were lower than those of final flour flow, and the peak viscosity was higher than that of final flour flow. The water absorption of 500 FU of final flour flow in the reduction and break system were higher than those of head flour flow; the P value, W value, L value, G value, energy and maximum resistance of break flour flows were generally higher than those of the reduction flour flows, but the extensibility of wheat flour was generally lower than those of the reduction flour flows. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240419; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2024.04.018 |
| URL الوصول: | https://doaj.org/article/1df74871a1274bf591794907397a327f |
| رقم الأكسشن: | edsdoj.1df74871a1274bf591794907397a327f |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2024.04.018 |