超微粉碎对小麦粉品质特性影响的研究  

The Effect of Superfine Grinding on the Quality of Wheat Flour

作　　者：关二旗[1] 郭武汉[1] 卞科[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11期26-30,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家现代农业(小麦)产业技术体系专项经费(CARS-03);河南工业大学博士科研启动基金(2012BS010)

摘　　要：为探讨超微粉碎对小麦粉品质及面团流变学特性的影响,提高小麦粉制作面制食品的适宜性,选取优质强筋小麦样品,采用布勒实验磨粉机进行研磨制粉,再利用气流粉碎机对小麦粉进行超微粉碎处理,得到6种不同粒度的超微粉碎小麦粉样品,分析超微粉碎小麦粉品质及面团流变学特性(粉质参数)。结果表明:随着小麦粉粒度的减小,湿面筋含量、干面筋含量、降落数值均显著降低,破损淀粉含量、沉淀值、吸水量均显著提高(P<0.05);淀粉糊化的峰值黏度、面团稳定时间、粉质质量指数均呈先增大后减小的变化规律。当小麦粉颗粒粒径D_(50)由43.07μm减小至25.81μm时,其淀粉糊化的峰值黏度由136 RVU显著增加至149RVU;当小麦粉颗粒粒径D_(50)由43.07μm减小至15.22μm时,其面团稳定时间由10.6 min增加至14.8 min。因此,综合考虑超微粉碎对小麦粉蛋白质品质、淀粉品质和面团稳定性的影响,采用超微粉碎技术对小麦粉进行适度加工,粒度(D_(50))达到25μm左右时,可以显著改善其淀粉糊化特性与面团加工特性。In order to discuss the effects of super micro - grinding on wheat flour properties and the rheology characteristics of dough, as well as to improve its suitability of making flour food, the research selected the wheat samples with good quality, and adopted the Btihler test flour miller grinding, and then made use of the jet miller for the super micro - milling of the wheat flour, and obtained 6 kinds of samples with different granularities, analyzed the super micro - milling wheat flour properties and the rheology characteristics of dough （ the farinograph parameters）. The results showed that ： with the decreasing of the wheat flour granularity, the content of wet gluten and dry gluten as well as the falling number all fell obviously, while the damaged starch content, flour sedimentation value and soakage all improved obviously （ P 〈 0.05 ）. The peak viscosity of the starch paste, dough stability time, and farinograph quality indexes all showed the transformation rule of first increasing, and then decreasing. When the wheat flour par- ticle size Dso decreased from 43.07 μm to 25.81 μm, its peak viscosity of the starch paste increased obviously from 136 RVU to 149 RVU ; and when the flour particle size D50 decreased from 43.07 μm to 15.22 μm, its dough stabili- ty time increased from 10.6 rain to 14.8 min. Therefore,took the comprehensive consideration of the effects of super micro - grinding on the properties of the wheat flour and dough, as well as the paste stability, and adopted the super micro -grinding technology to process the wheat flour moderately, its characteristics of starch pasting and the paste processing properties will be obviously improved, when the granularity （D50） reached to about 25 μm.

关 键 词：小麦粉 超微粉碎 理化特性 面团流变学特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]