脱脂对小麦粉理化特性的影响  

Effects of Defatting on Physicochemical Properties of Wheat Flour

作　　者：赵九永[1,2] 陆启玉[1] 姜薇莉[2] 雷玲[2] 李光涛[2] 孙辉[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2010年第11期13-17,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30671290)

摘　　要：脂类在小麦粉中含量极低,但对其加工品质有很大影响。选取6个不同品种的小麦,用氯仿脱脂,研究脂类对小麦加工品质的影响。结果表明:脱脂小麦粉比基础小麦粉的粗蛋白含量有不同程度增加,脱脂小麦粉的白度有明显提高,降落数值明显减小。RVA黏度特性参数和DSC测试结果表明,脂类对小麦粉糊化特性有显著的影响。脱脂小麦粉在较低的温度下就开始糊化,需要较长时间才能达到峰值黏度,且糊化需要更多的热能,脱脂对强筋小麦粉面团的流变学特性有显著的影响:吸水率极显著增加,面团形成时间显著增加,面团稳定时间极显著减少,粉质质量指数极显著减小。而脱脂对弱筋小麦粉影响相对较小。Lipid content is very small in wheat flour,but it plays an important role on end-use quality.Six different wheat varieties were defatted with chloroform to study the effect of defatting on the processing characteristics of wheat flour.Results： Lipid extraction increases the crude protein content and whiteness of flour significantly,but decreases falling number.The defatted flour starts pasting at a lower temperature and a longer time is needed to reach the peak viscosity according to RVA result.The same conclusion could be drawn from thermal test with DSC,which indicates that defatted sample requires more enthalpy to be gelatinized.Defatting treatment affects the Farinograph properties of strong gluten wheat flour much more than the other samples.The water absorption and dough development time increases but dough stability and Farinograph quality number decrease significantly after the lipid extraction.

关 键 词：小麦 脂类 脱脂 理化特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]