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当前位置: 首页 > 文章 > 小麦粉储藏期溶剂保持力变化规律研究 食品科学 2009,30 (24) 474-479
Position: Home > Articles > Change of Solvent Retention Capacity of Wheat Flour During Storage FOOD SCIENCE 2009,30 (24) 474-479

小麦粉储藏期溶剂保持力变化规律研究

作  者：
袁建;宋佳;贾继荣;杨晓蓉;鞠兴荣;蒋甜燕
单  位：
南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室
关键词：
小麦粉;溶剂保持力;储藏温度;相对湿度
摘  要：
将小麦粉在不同温度、不同相对湿度条件下模拟储藏实验,研究储藏过程中小麦粉三种溶剂保持力(SRC)的变化规律,结果表明,三种溶剂保持力随着储藏时间的延长都呈现下降趋势。在中低湿度条件下,碳酸钠SRC值受储藏温度与时间影响显著,三者呈显著二元线性相关(Y=a+bX1+cX2);乳酸、蔗糖SRC值在储藏过程中受储藏湿度、温度与时间影响显著,且与其呈显著三元线性相关(Y=a+bX1+cX2+dX3)。将小麦粉溶剂保持力与蒸煮品质比较分析得出,两者之间具有较好的相关性。
译  名：
Change of Solvent Retention Capacity of Wheat Flour During Storage
作  者：
YUAN Jian,SONG Jia,JIA Ji-rong,YANG Xiao-rong,JU Xing-rong,JIANG Tian-yan (College of Food Science and Engineering, Nanjing University of Finance and Economics, Key Laboratory of Grain and Oils Quality Control and Deep-utilizing Technology of Jiangsu Province, Nanjing 210003, China)
关键词：
wheat flour;solvent retention capacity;storage temperature;elative humidity
摘  要：
The change of solvent retention capacity (SRC) of wheat flour was studied by simulated storage experiments, in which wheat flour was stored at different temperatures and relative humidity. The results showed that SRC of wheat flour to 3 solvents decreased during the storage. At 55% and 70% relative humidity, effects of storage temperature and time on sodium carbonate SRC were discussed by means of ANOVA, which presented a significant binary linear dependence with sodium carbonate SRC (Y=a+bX1+cX2). Effects of storage temperature, humidity and time on lactic acid SRC and sucrose SRC were discussed by means of ANOVA, which all presented a significant ternary linear dependence with sodium carbonate SRC (Y=a+bX1+cX2+dX3). Finally, compared with cooking quality, SRC presented a good correlativity with it, and critical SRC of wheat flour during storage was discussed.

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