小麦制粉过程中的吸风粉淀粉与小麦粉淀粉的理化性质对比研究  

Comparison Study of Physicochemical Properties Between Starch Made from Filter Flour and Wheat Flour During Wheat Milling

作　　者：田建珍[1] 沈莎莎[1] 李佳佳[1] 郑学玲[1] 刘翀[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2015年第5期1-5,18,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31101243);河南省小麦产业技术体系建设专项资金(S2010-01-G06);河南省教育厅自然科学研究(20011A210003)

摘　　要：通过3条小麦制粉生产线6组淀粉样品的对比分析,探讨了吸风粉淀粉与相应小麦粉淀粉的颗粒特性及糊化特性。结果表明:吸风粉淀粉与小麦粉淀粉的颗粒特性差异较大,吸风粉中小颗粒淀粉居多,大颗粒淀粉较少,损伤淀粉含量较高。吸风粉淀粉的糊化峰值黏度、低谷黏度、最终黏度及衰减值较低;吸风粉淀粉的沉降体积较高,溶解度稍低,凝沉性与冻融稳定性稍差。Particle characteristics and paste properties of six groups of starch samples, which came from three wheat flour milling production lines respectively, were studied in this paper. The results showed that there was a great difference in particle characteristics between starch made from filter flour and wheat flour. Starch from filter flour had more content of small particles and damaged starch, while fewer content of large particle starch, compared with starch of wheat flour. Starch of filter flour showed lower pastes peak viscosity, valley viscosity, final viscosity and break-down viscosity and higher stability of hot paste. In addition, starch from filter flour showed higher sedimentation volume, lower solubility, retrogradation and freeze -thaw stability.

关 键 词：吸风粉 小麦粉 淀粉 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]