关键词: 配粉, 成分, GMP含量, 可溶性糖含量, &alpha, -淀粉酶活性

Abstract: Different wheat variety and blended proportion to flour blending tests were undertaken in this research to study howeffect on the flour ingredient after flour blending. Results indicated that flour blending has some effect on the change of flouringredient. Generally with high-quality flour blending proportion increased, the gluten macropolymer (GMP) content, dis-soluble sugar content and α-amylase activity all show a increasing tendency, so to make the blended flour quality get certainimprovement. If two flour blended in suitable proportion, such as Wenqian Yihao and 006 variety blended in 60 to 40 proportion,the GMP content, the dissoluble sugar content and α-amylase content of their blended flour will have high value, their qualitychange will be superior to other blending proportion and make the baking quality obviously improved, therefore their suitableblending proportion is 60 to 40.

Key words: flour blending, ingredient, GMP content, the dissoluble sugar content, α-amylase activity