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对河南省2008年收获的81份小麦样品进行检测,结果表明,小麦体积质量平均为(789.6±14.34)g/L,籽粒蛋白质平均含量为(14.18±0.82)%,湿面筋含量为(30.05±2.23)%,面筋指数为(69.51±26.27)%,降落数值为(352.8±10.77)s,面团稳定时间为(7.19±7.40)min,拉伸面积为(69.7±31.18)cm2。其中,58.02%的小麦样品籽粒蛋白质含量在14.0%以上,18.52%小麦样品湿面筋含量在32.0%以上,34.57%小麦样品的面团稳定时间在7.0min以上,91.36%的小麦样品降落数值在300s以上,达到GB/T17892—1999的规定。
The results showed that the average volume of wheat was (789.6 ± 14.34) g / L, the average content of grain protein was (14.18 ± 0.82)%, the content of wet gluten was (30.05 ± 2.69%, the gluten index was 69.51 ± 26.27%, the falling value was 352.8 ± 10.77 s, the dough stability time was 7.19 ± 7.40 min and the stretching area was 69.7 ± 31.18 cm2. Among them, 58.02% of wheat samples contained more than 14.0% of grain protein, more than 32.0% of 18.52% of wheat samples, more than 7.0 minutes of 34.57% of wheat samples and more than 300 seconds of 91.36% of wheat samples. , To GB / T17892-1999 requirements.