关键词: 出粉点, 心磨粉, 皮磨粉, 品质特性

Abstract: In order to improve the flour quality for bread-baking, 6 Chinese strong-gluten wheat cultivars, such as Gaoyou 8901, Shiluan 02-1, Jimai 20, Gaoyou 9409, Gaoyou 9411, and Zhengmai 9023 were used in this experiment to study the quality characteristics of flour produced from different milling streams of Buhler Experimental Mill. The results showed that flour quality of different milling streams differed significantly and varied regularly in the six cultivars. In reduction flour, ash content, protein content, a* and b* values of slurry, damaged starch content, dough developing time and water absorption increased and the wet-gluten content, L* value of slurry, dough stable time, extensibility and maximum resistance decreased with the increase of milling stream number. While in break flour the protein content, wet gluten content, damaged starch content, water absorption, extension area and extensibility increased with the increase of milling stream number. The parameters of extension and bread-baking quality of break flour were better than those of reduction and straight-run flour. The positive correlation between protein content and wet gluten content(r=0.81**), between damaged starch content and water absorption(r=0.86**) and the negative correlation between the ash content and L* of slurry(r=－0.89**) among milling streams were observed. The result suggested that stream-selecting and flour blending method is an effective way to produce high quality flour for bread-baking with present available wheat cultivars.

Key words: Milling stream, Reduction flour, Break flour, Quality characteristics