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《Journal of Sichuan University (Engineering Science Edition)》 2003-02
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Study on Wheat Protein Transformation in Superfine Comminutions

SHENG Yong1,TU Mingjing1,ZHANG Shinian2,CHEN Wenping2(1.School of Material Sci.and Eng., Sichuan Univ., Chengdu 610065, China;2.Sichuan Changhe New Material Ltd. Co., Chengdu 610016, China)  
Two wheat samples comminuted and classified by the CH-300 mechanic impact instrument designed by ourselves and the protein transformation were analyzed. The results showed that the average power diameter of the finest flour is 5.85?μm and the power shape approximates sphere symmetry. The wheat protein content increases as power getting finer. It rises twice times after power diameter D90 being smaller than 10?μm. The results providing a new practical way for blending tailored flour from the wheat product. 
【CateGory Index】: TS211
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