Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph.

Kweon M.; Slade L.; Levine H.; Martin R.; Andrews L.; Souza E.

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Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph.

机译：通过溶剂保留容量（SRC）和混合仪研究了氯化程度，萃取率和粒度降低对面粉和面筋功能的影响。

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The effects of extraction rate, extent of chlorination, and particle size distribution on flour and gluten functionality were explored using solvent retention capacity and mixograph for the soft wheat cultivar, Croplan 594W. The SRC results showed dramatic effects of milling extraction and chlorination extent, but less significant effects of additional milling to reduce particle size. With increasing extent of chlorination, SRC analysis showed increases in water, sodium carbonate and sucrose SRC values, but a decrease in lactic acid SRC values. The ratio LA/(NaC + Suc) SRC values decreased significantly with increasing extent of chlorination and the effect was greater when the milling yield decreased from 74 to 55%.

机译：使用溶剂保留能力和混合图，研究了软小麦品种Croplan 594W的提取率，氯化程度和粒度分布对面粉和面筋功能的影响。 SRC结果显示了研磨提取和氯化程度的显着影响，但是额外研磨以减小粒度的影响较小。随着氯化程度的增加，SRC分析表明水，碳酸钠和蔗糖的SRC值增加，而乳酸的SRC值降低。 LA /（NaC + Suc）SRC比值随氯化程度的增加而显着降低，而当研磨收率从74％降至55％时，效果更大。

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《Cereal Chemistry》 |2009年第2期|共4页
作者
Kweon M.; Slade L.; Levine H.; Martin R.; Andrews L.; Souza E.;
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原文格式 PDF
正文语种 eng
中图分类农业化学;
关键词
chlorination; lactic acid; milling; particle size distribution; sodium carbonate; sucrose; water; wheat; wheat flour; wheat gluten; yields; Triticum;

机译：氯化;乳酸;研磨;粒度分布;碳酸钠;蔗糖;水;小麦;小麦粉;小麦面筋;产量;小麦;

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1. Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph. [J] . Kweon M., Slade L., Levine H., Cereal Chemistry . 2009,第2期

机译：通过溶剂保留容量（SRC）和混合仪研究了氯化程度，萃取率和粒度降低对面粉和面筋功能的影响。
2. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding-A Review [J] . Kweon Meera, Slade Louise, Levine Harry Cereal Chemistry . 2011,第6期

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3. Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties [J] . Mariotti Manuela, Lucisano Mara, Pagani Maria Ambrogina, LWT-Food Science & Technology . 2016,第Null期

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Effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality explored by solvent retention capacity (SRC) and mixograph.

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