小麦制粉过程中水分状态分布及与品质特性关系研究  

The Relation of Moisture Distribution and Quality Characteristic During Wheat Milling

作　　者：王晓曦[1,2] 李田田[1] 马森[1] 王才才[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]小麦和玉米深加工国家工程实验室,郑州450001

出　　处：《中国粮油学报》2016年第5期27-31,37,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31271815;31301594);现代农业产业技术体系建设专项(CARS-03-01;CARS-14);国家科技支撑计划(2012BAD34B01)

摘　　要：本研究以小麦制粉过程中的各系统粉为原料,研究各粉路小麦粉水分状态分布与品质特性的关系。采用核磁共振仪测定小麦粉的水分状态分布情况,并与其品质特性进行相关性分析。结果表明:皮磨粉蛋白含量最高,渣磨粉含量最低而白度最高,尾磨系统中损伤淀粉含量最高。各系统粉中,结合水弛豫时间T_(21)无显著差异,中间状态水弛豫时间T_(22),唯有尾磨粉具有显著性差异,自由水弛豫时间T_(23)差异性显著;前、后路粉中,T_(21)及其质子密度A21无显著差异,T_(22)、T_(23)及相对应的质子密度差异显著,且后路粉均值基本大于前路粉。3种状态水分中,结合含水量有越接近皮层越低的趋势,但降幅较小,而自由水含量则明显增加,中间状态水变化较小。各系统粉的水分状态与其品质特性具有内在相关性,该研究可为选择性配置小麦粉提供理论参考。The relationship between distribution of the moisture and quality properties of flour from different system during milling process was studied. The correlation between distribution of the moisture of flour measured by NMR and quality properties was analyzed. The result indicated that break system had the highest protein content,the scratch system had the lowest protein content but the best whiteness,and tailings system had the highest damaged starch content. Among the wheat milling systems,relaxation time T_（21） had no significant difference while relaxation time T_（22） varied significantly in the tailings system,as for the relaxation time T_（23）,there was significant difference. Between the front system and the later system,T_（21） and proton density A21 showed no significant difference while opposite results were shown in T_（23） and A23,and the average of posterior powder was greater than ahead powder. When more closing to the cortex,bound water had a decreased tendency,but the decline was small,while free water increased strongly,and middle water changed slightly. There was certain inherent correlation between the moisture condition and quality properties,and the research provided theoretic foundation for producing and mixing flour selectively.

关 键 词：小麦制粉 核磁共振 水分状态 品质特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]