粒度对小麦粉品质及面团特性的影响  

Effect of Particle Size on Wheat Flour Quality and Dough Characteristics

作　　者：孙灵灵 林江涛[1] 岳清华[1] SUN Lingling;LIN Jiangtao;YUE Qinghua(College of Grain,Oil and Food Science,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：《食品科技》2022年第2期194-200,共7页Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2018YFD0401000);河南省重大科技专项(141100110900)。

摘　　要：小麦粉粒度是评价小麦粉品质的一个重要指标。该研究通过不同控制条件得到主要成分相同而粒度不同的小麦粉9XX/--、10XX/--、11XX/--、12XX/--、13XX/--、15XX/--,研究其粒度、色泽、理化指标及面团流变学特性、糊化特性、面团质构,从而分析粒度对面粉品质及面团特性的影响。结果表明:随着小麦粉粒度减小,小麦粉灰分、粗蛋白、总淀粉、脂肪含量无明显变化,破损淀粉含量、L^(*)值显著性增加,b^(*)值显著性降低,降落数值先增加后减小^(*)在糊化特性中其黏度、衰减值整体呈下降趋势,糊化温度在中等粒度时较低^(*)在流变学特性中,形成时间、稳定时间、吸水率先增大后减小,弱化度增加,粉质质量指数降低^(*)拉伸曲线面积无显著性变化,延展性先升高后降低,拉伸阻力、最大拉伸阻力、拉伸比例逐渐降低^(*)面团醒发0 min时,其硬度和胶着性分别降低18.09%和26.62%,且面团醒发45 min时,硬度和胶着性均低于0 min。综上所述,中等粒度的小麦粉特性较好。该结果可为实际生产需要选择合适的小麦粉粒度提供理论依据。The grain size of wheat flour is an important index to evaluate the quality of wheat flour.In this study,9XX/--,10XX/--,11XX/--,12XX/--,13XX/--and 15XX/--wheat flour with the same main composition and different grain size were obtained by different control conditions.The effect of particle size on flour quality and dough properties was analyzed by studying its particle size,color,basic physical and chemical indexes,rheological properties,gelatinization properties and texture of dough.The results showed that the contents of ash,crude protein,total starch and fat of wheat flour did not change significantly with the decreasing of wheat flour granularity.The contents of damaged starch and L^(*)increased significantly,while b^(*)decreased significantly.The drop value first increased and then decreased.In the gelatinization properties,the viscosity,attenuation value showed a decreasing trend,gelatinization temperature is lower at medium particle size.In the rheological properties,the formation time,stability time and water absorption firstly increased and then decreased,the degree of weakening increased,and the farinograph index decreased.The area of tensile curve had no significant change,the ductility increased first and then decreased,and the tensile resistance,maximum tensile resistance and tensile ratio gradually decreased.when the dough was awake for 0 min,the hardness and adhesiveness of the dough decreased by 18.09% and 26.62%,respectively,and the hardness and adhesiveness of the dough were lower than 0 min when the dough was awake for 45 min.In conclusion,the characteristics of wheat flour with medium grain size are better.This study can provide theoretical basis for selecting suitable wheat flour size in actual production.

关 键 词：小麦粉粒度 粒度分布 糊化特性 流变学特性 面团质构 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]