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Position: Home > Articles > Quality Evaluation of Whole Wheat Flour Prepared from "Hashi" Black Wheat FOOD SCIENCE 2011,32 (15) 43-45

“哈师”黑粒小麦全麦粉的品质评价

作  者：
曲敏
单  位：
哈尔滨商业大学食品科学与工程省级重点实验室
关键词：
黑粒小麦;全麦粉;理化特性;流变学特性
摘  要：
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。
译  名：
Quality Evaluation of Whole Wheat Flour Prepared from "Hashi" Black Wheat
作  者：
QU Min(Key Laboratory of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China)
关键词：
black wheat;whole wheat flour;physio-chemical property;rheological characteristics
摘  要：
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 comprehensive judgment,Hashi,,black wheat was suitable for producing noodles.This investigation will provide a theoretical basis for the development and exploitation of black wheat in food processing.

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