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Cereal ＆ Feed Industry. 2005, (05) Core

Study on Swelling Index of Glutenin （SIG） in Flour from Wheat Milling SystemChinese Full Text

郑建梅,欧阳韶晖,张国权,胡新中,郭波莉,俎社荣

西北农林科技大学食品科学与工程学院西北农林科技大学食品科学与工程学院西北农林科技大学食品科学与工程学院西北农林科技大学食品科学与工程学院西北农林科技大学食品科学与工程学院许昌湖雪面粉有限公司 陕西杨凌712100陕西杨凌712100陕西杨凌712100陕西杨凌712100陕西杨凌712100河南许昌461102

Abstract: The swelling index of glutenin （SIG） in flour from different mill flow systems during wheat flour milling was detected. The results showed that the swelling index of glutenin between different kinds of flour in the same system was relatively different. The coefficient variation of the swelling index of glutenin in samples from the resieve system and break system was higher, and that from the middling system and sediment system was the lowest. In addition, the swelling index of glutenin in sample... More
Keywords：

wheat flour milling system; above sifted flour; down sifted flour; swelling index of glutenin （SIG）;

  • Series：

    (D) Agriculture; (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS211.7

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