不同粉碎粒度的全麦粉对面粉及面条品质的影响  

Effect of Whole Wheat Flour with Different Grinding Sizes on the Quality of Flour and Noodles

作　　者：姬翔 陆启玉[1] JI Xiang;LU Qiyu(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《河南工业大学学报（自然科学版）》2019年第6期26-32,38,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金面上项目(31772002)

摘　　要：用布勒实验磨粉机制得通用粉用旋风锤式磨和超微粉碎机制得不同粉碎粒度(80目、100目、120目)的全麦粉研究不同粒度全麦粉对面粉及面条品质的影响结果表明:不同粉碎粒度的全麦粉相较于通用粉粗蛋白、粗脂肪和破损淀粉含量增加湿面筋含量、总淀粉含量和糊化特性总体降低酶活性显著提高随着全麦粉粒度的减小破损淀粉和直链淀粉含量增加粗蛋白、总淀粉和支链淀粉含量减少α淀粉酶和脂肪氧化酶活性升高多酚氧化酶活性先升高后降低全麦粉面团相较于通用粉面团粉质及拉伸特性降低面片亮度降低全麦粉面条相较于通用粉面条煮制损失率显著增高面条黏性升高回复性降低全麦粉面条感官评分显著低于通用粉面条除了食味评分较高其他评分均显著低于通用粉面条.General purpose wheat flour was obtained by pulverizing wheat grain using Buhler experimental mill.Whole wheat flour with different particle sizes(80 mesh,100 mesh,and 120 mesh)was obtained by hammertype cyclone mill and ultrafine pulverizer.The effect of whole wheat flour with different grinding size on the quality of flour and noodles were studied.Compared with general purpose wheat flour,the content of protein,crude fat and damage starch in whole wheat flour increased,the content of wet gluten,total starch and pasting properties decreased and the enzyme activity significantly increased.As the particle size of whole wheat flour was reduced the content of damage starch and amylose increased and the content of crude protein total starch and amylopectin decreased.The activity of alpha amylase and lipoxygenase in creased.The polyphenol oxidase activity firstly increased and then decreased.Compared with general pur pose wheat flour dough the whole wheat dough had a lower farinograph quality number tensile properties and brightness the cooking loss rate of whole wheat noodles significantly increased and the resilience de creased.However the sensory score of whole wheat noodles was significantly lower than that of wheat flour noodles.Although the whole wheat noodles had higher taste scores other sensory scores were signifi cantly lower than that of wheat flour noodles.

关 键 词：全麦粉 面粉 全麦粉面条 粉碎粒度 

分 类 号：TS201[轻工技术与工程—食品科学]