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中文摘要：
为了解不同实验磨对小麦粉品质的影响,用Buhler磨和Senior磨进行实验制粉,并研究了小麦的主要品质。结果表明两种实验磨除对面团形成时间和湿面筋含量影响不大之外,其余指标均有显著差异：用Buhler磨制的面粉出粉率、面粉水分、破损淀粉值、面粉吸水率、沉淀值显著高于Senior磨,Senior磨制粉的面团稳定时间大于Buhler磨;检测部门应尽可能采用Buhler磨进行制粉。
英文摘要：
To find out the influence of flour quality by different mills, wheat are milled with Buhler mill and Senior mill. The results indicated that the two bills influences significantly the test results except of developing time and wet gluten conten. The results of flour yield, flour moisture, damaged starch content, water absorption sedimentation value by Buhler mills are significantly higher than using Senior mills, while stability time is lower. From the information , the test center should choose the Buhler mills .
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