不同制粉工艺对面粉粉质特性和糊化特性的影响  

EFFECT OF DIFFERENT MILLING METHOD ON FLOUR QUALITY AND PASTING PROPERTIES OF THE FLOUR

作　　者：孙丽娟[1] 董颖超[1] 支国安[1] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2006年第3期13-15,共3页Food Research and Development

摘　　要：脱皮制粉工艺先除去小麦部分皮层,再入磨,使后序的皮磨以及清粉系统大大简化。本试验利用两种工艺加工面粉后,用RVA测定和分析了面粉粉质特性和糊化特性的变化。结果表明,脱皮工艺下面粉的损伤淀粉含量减少、淀粉平均粒度变大、α-淀粉酶含量减少;降落数值和平均粒度分布分别与低谷粘度呈显著正相关(r=0.581,p<0.05;r=0.603,p<0.05),衰减度和平均粒度呈显著的负相关(r=0.605,p<0.05);制粉工艺对中筋的南阳白麦和高筋的8901二等粉的影响最为显著,脱皮工艺下这两种面粉的峰值粘度和最终粘度明显增加,并且其衰减度较大;脱皮工艺的低谷粘度均高于传统工艺的同等面粉,但回生值较低。Debranning is a milling method that debranning the part of bran layers from wheat prior to milling, and the pre-treatment reduce the break and reduction system. It was found that debranning process resulted in increasing of particle size, decreasing of starch damage and α-amylase content of flours comparing with traditional milling. The falling number and the particle size were positively correlated with through viscosity （r=0.581, r=0.603, respectively; p〈0.05）.The negative correlation （r=-0.605, p〈0.05） between breakdown and particle size were presented. The peak viscosity and final viscosity of debranning milling flour were obviously higher than that of flour prepared by traditional method. The trough viscosity of debranning flour was higher than that of traditional flour, but the setback of later was higher. The breakdowns of the debranning second flour of nanyang white wheat and 8901 were higher than that of traditional flour.

关 键 词：脱皮制粉工艺 传统制粉工艺 α-淀粉酶含量 面粉平均粒度 糊化特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]