制粉工艺对小麦粉粉质特性和糊化特性的影响  

Effects of Milling Technologies on Quality and Gelatinizing Characteristics of Wheat Flour

作　　者：董颖超[1] 孙丽娟[2] 支国安[2] 李再贵[2] 

机构地区：[1]中国农业科学院饲料研究所,北京100081 [2]中国农业大学食品学院,北京100094

出　　处：《粮食与饲料工业》2005年第10期9-11,共3页Cereal & Feed Industry

摘　　要：使用快速粘度分析仪(RVA)测定了采用脱皮制粉工艺和传统制粉工艺生产得到的小麦粉的糊化特性,并通过测定小麦粉的损伤淀粉含量等,考察了两种工艺条件下,小麦粉糊化特性和粉质特性间的关系。结果显示,脱皮工艺小麦粉的损伤淀粉含量减少,淀粉平均粒度大,而α-淀粉酶含量减少。制粉工艺对中筋的南阳白麦和高筋的8901特二粉的影响最为明显,脱皮工艺小麦粉的峰值粘度和最终粘度明显增加,而其他样品基本不变;同时,这两种样品的衰减度较大,而其他样品的衰减度则有所减小。脱皮制粉得到的所有样品的低谷粘度均高于采用传统工艺的同等小麦粉,但回生值较低。The gelatinizing characteristics of the flour produced by the technology of milling after debranning and the traditional milling technology, were determined with RVA, and its relation to flour quality was studied by determining the damaged starch content in flour. The results showed that under the technology of milling after debranning both the damaged starch content in flour and the average particle size of flour were increased while the or-amylase content in flour decreased. The milling technology most obviously influenced the flour grade II of middle strength Nanyang white wheat and high strength 8901, and the peak and final viscosity of the four obtained by milling after debranning was increased apparently, while there was little changes for other samples. Meanwhile the attenuation degree of both samples was greater, while that of other samples was decreased. The valley viscosity of all samples obtained by milling after debranning was higher than that of the same-grade flour obtained by traditional milling, but the resuscitation value was lower.

关 键 词：脱皮制粉工艺 传统制粉工艺 小麦粉 糊化特性 快速粘度分析仪 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]