短粉路回添法工艺因素对全麦粉品质的影响  

EFFECT OF BRAN RECOMBINING PROCESS OF SHORT MILLING ON QUALITIES OF WHOLE WHEAT FLOUR

作　　者：赵吉凯[1] 王梦杰[1] 王凤成[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2017年第6期48-55,共8页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以强筋、中强筋、中筋小麦为原料,采用短粉路回添法制备全麦粉,研究了正交法优化皮磨制粉的磨辊参数,以及不同因素对全麦粉基本理化指标、糊化和粉质特性的影响。结果表明:皮磨磨辊参数的影响程度依次为:磨辊轧距>3B齿数>2B齿数>1B齿数;在短粉路回添法制备全麦粉工艺中,随着润麦水分的增加,同一小麦品种全麦粉的灰分含量无显著差异,全麦粉的白度值、降落数值呈上升趋势,而破损淀粉值和吸水率分别降低了0.4~1.1 UCD、0.7~2.8个百分点,糊化指标均呈上升趋势,形成时间与稳定时间增加了0.1~0.4 min,而弱化度呈下降趋势;添加石磨后,3种小麦全麦粉的水分含量、降落数值分别降低了0.15~0.45个百分点、18.2~34.7 s,白度值与含砂量分别增加了0.5~0.6个百分点、0.002~0.006个百分点,破损淀粉值和吸水率分别增加了0.6~1.2 UCD、1.2~2.3个百分点,峰值黏度、衰减值、回生值呈下降趋势,而稳定时间、弱化度、粉质质量指数无规律性变化。The whole wheat flour was prepared by bran recombining process of short milling process with strong gluten,middle-strong gluten and middle gluten wheat as the raw materials in the present study. The bran roller parameters were optimized by orthogonal method,and the effect of different factors on the physical and chemical indexes,gelatinization and farinograph characteristics of whole wheat flour was evaluated. The results showed that the influence order of bran roller parameters was as follows: roll clearance > teeth number of 3 B > teeth number of 2 B > teeth number of 1 B; in the bran recombining process of short milling,the ash content of the same wheat variety of whole wheat flour had no significant difference with the increasing of tempering degrees,while the whiteness and falling number of WWF increased; the damaged starch value and water absorption rate decreased by 0.4~1.1 UCD and 0.7~2.8 percent point,respectively; indicators of gelatinization properties of the WWF increased; nevertheless,the formation time and stability time increased by 0.1~0.4 min,while the weakness degree of the WWF decreased. After adding stone milling,the moisture content and falling number of WWF of the three varieties of whole wheat flour decreased by 0.15~0.45 percent point and 18.2~34.7 s,respectively; the whiteness and sand content of WWF increased by 0.5~0.6 percent point and 0.002~0.006 percent point,respectively; the damaged starch value and water absorption rate increased by 0.6~1.2 UCD and 1.2~2.3 percent point,respectively; the peak viscosity,breakdown value and setback value had an decreasing trend; however,the stability time,softening degree and FQN showed no regular changes.

关 键 词：短粉路 回添法 润麦水分 石磨 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]