小麦粉加工过程中面筋含量动态变化及检验方法优化与标准化

中图分类号：TS213.2 文献标志码：A 文章编号：1674-0270（2025）34-0146-03

Optimization and Standardization of Inspection Methods for the Dynamic Changes ofGluten Content During Wheat Flour Processing

ZENG Fanpeng, WANG Zihan (Dalian Lushunkou District Inspection,Testing and Certification Technical Service Center,Dalian 116Oo0, China)

Abstract: The qualityof wheatflour can have adirect impact on the qualityand taste of the product.Gluten content isoneof the important indicators for evaluatingthequalityof wheatflour.In-depth researchonthedynamicchangesof gluten contentduring wheatflour procesing and optimization and standardization of gluten content testing methods is of great significance for improving wheat flour quality and ensuring food safety.

Key Words: wheat flour processing; gluten content; dynamic changes; inspection method; optimization strategy: standardization

小麦粉的品质会对产品质量与口感产生直接影响，而面筋作为小麦粉中的关键成分，其含量与质量是衡量小麦粉加工适宜性的核心指标。（剩余4637字）