製麴用小麥粉配粉條件探討

本試驗選用美國硬紅冬麥，金門地區小麥及美國軟白麥為原料，探討不同小麥品種、不同比例之麵粉添加量、麴塊加水量及不同小麥粉粒徑規格對製麴加工操作性，及培麴期間水份散失速率之影響。以田口氏品質工程試驗L9(34)之望大分析結果顯示小麥品種中，美國硬紅冬麥及金門地區小麥之麴塊水份散失較美國軟白麥快，而無添加麵粉之麴塊水份散失較快，製麴加水量愈高時其麴塊水份散失速率愈快，原料小麥粉粒徑愈細雖可改善麴塊結著力但不利於培麴期間水份之散失。由本試驗之結果，建議如果使用蛋白質筋性較差之小麥品種時，宜磨製粒徑較粗之小麥粉，並添加麵粉，以增加麴塊之接著性，或與筋性較高之小麥粉進行適當比例之配粉，以改善原料規格不佳之缺點，利用小麥粉配粉可調整因原料品種及磨粉設備間之差異，並隨季節之溫差進行麴塊製做原料規格之調整。

關鍵字

小麥粉；麴塊；加水量；粒徑

並列摘要

The objectives of this research project are to evaluate the influence of wheat variety, the percentage of added wheat flour, the amount of water, and farina wheat particle size on the processing capacity and moisture transpiration rate of koji wheat. The moisture content of koji wheat, hard red spring, and Kinmen wheat transpires faster than that of white wheat. The addition of Dark Northern Spring (DNS) F3 flour to koji wheat will retard the transpiration rate. The more that was added to koji wheat, the faster the transpiration rate will be. The small particle size of farina wheat can improve the cohesiveness of koji wheat, but the transpiration rate of koji wheat will be slow. The results of this research suggest that when using low gluten wheat varieties like koji wheat, coarse farina wheat particles should be used, but wheat flour should be added to increase the cohesiveness of koji wheat. It also could be used with high gluten wheat varieties to adjust the binding ability of koji wheat. The mixture method for different wheat varieties and particle size could be adopted to different milling facilities and season temperature fluctuations.

並列關鍵字

farina wheat ； koji wheat ； added water content ； particle size

國際替代計量

製麴用小麥粉配粉條件探討

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