新型面粉增筋剂的应用效果

为提高国产小麦生产的面粉湿面筋含量 ,采用玉米淀粉磷酸酯和明矾作为新型面粉增筋剂 ,应用复因素试验对不同配比的新型面粉增筋剂提高湿面筋含量的效果进行了试验研究。结果表明 ,0 .5 %玉米淀粉磷酸酯 (取代度为 0 .2 0 34,0 .6 984 )和 0 .1%及 0 .4 %的明矾结合作为面粉增筋剂效果较好 ,对于湿面筋含量分别为 2 8.6 12 0 % ,33.2 85 3% ,36 .3717% ,37.86 4 0 %的面粉 ,可使其湿面筋含量分别提高到 32 .6 12 0 % ,38.4 2 11% ,39.1791% ,39.10 97%。

STUDY ON APPLICATION OF NEW FLOUR GLUTEN FORTIFIER

Corn amylophosohatase and alum were applied as a new flour gluten fortifier to raise wet gluten content of Chinese wheat, and the effect of different proportions of new flour gluten fortifier was studied by using compound factor test. The results showed that combining 0.5% corn amylophosophatase (substitution rate 0.203 4, 0.698 4) with 0.1% and 0.4% alum, as a flour gluten fortifier, was more effective. Wet gluten content of wheat flour was raised from 28.612 0%, 33.285 3%, 36.371 7% and 37.864 0% to 32.612 0%, 38.421 1%, 39.179 1% and 39.109 7% respectively.