【摘要】 利用扫描电镜检验“分层碾磨系统”制粉新工艺生产出来的碾皮小麦,从照片可以看到麦粒表面布满蜂窝状糊粉层细胞,容易磨入面粉。采用布勒自动磨粉机和刷麸机进行研磨试验,新工艺生产的特制粉和粗粒优质二号粉的出粉率,分别比传统工艺生产的同级面粉提高O.12%和3.91%。对糊粉层内含量最丰富的营养成分进行分析,其中矿物质含量分别增加6.15%和11.0%;烟酸含量增加5倍多和48.2%;核黄素含量增加25%和60%。拉力仪测定,新工艺面团的阻力、延伸度和能量(面积)均有显著改善。蒸出馒头的韧性、弹性增强、外观优良。结果表明、新工艺更适于加工粗粒优质面粉。更多还原

【Abstract】 The abraded wheat kernels produced by the debranning procedure of the novel "gradual debranning and grinding system" milling technology were examined by scanning electron microscopy.Some micrographs showed a large area of honeycomb-shaped aleurone cells covering round the surface of the said kernels which would be easily ground into flour. Milling tests were carried on Buhler automatic mill plus a bran separator. The abraded wheat got higher extraction rates of 0.12% and 3.9% straight patent flour and granular 2nd grade flour than those unabraded wheat respectively. Some richly nutritious constituents in the aleurone layer were analysed. The contents of mineral, niacin, and riboflavin in the said abraded wheat flours increased 6%, 11%; 5-fold more, 48.2%; and 25%, 60% than those in the unabraded wheat flours respectively. The dough characteristics of abraded wheat flours were also improved, especially the maximum resistance, extensibility, and area showing on extensigrams. Steamed Chinese buns made from abraded wheat flours had much more toughness, elasticity and were good-looking. Results also indicate the novel milling technology is most suitable to making granular flours.更多还原