不同品种小麦搭配所制面粉的理化特性研究  

Study on the physicochemical properties of flour milled by different wheat variety blending

作　　者：黄璐瑶 张影全 郭波莉[2] 关二旗[3] 赵海燕[1] 张波[2] 魏益民[2] HUANG Luyao;ZHANG Yingquan;GUO Boli;GUAN Erqi;ZHAO Haiyan;ZHANG Bo;WEI Yimin(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;College of Food Science and Engineering,Henan Food Crop Collaborative Innovation Center,Zhengzhou Key Laboratory of Wheat Deep Processing and Quality Control,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院农产品加工研究所农业农村部农产品加工综合性重点实验室,北京100193 [3]河南工业大学粮油食品学院河南省粮食产业技术创新中心郑州市小麦深加工与质量控制重点实验室,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第1期17-25,35,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：“十四五”国家重点研发计划项目(2021YFD2100900);财政部和农业农村部:国家现代农业产业技术体系(CARS-03);中央级公益性科研院所基本科研业务费专项(S2022JBKY-04)。

摘　　要：为研究不同品质类型的小麦品种搭配制粉后面粉理化特性变化规律,明确其配麦效应,为科学指导配麦工艺设计、专用粉生产等提供参考,以西农979、伟隆169、西农511、小偃22为原料,按照不同质量比两两搭配组合磨制小麦粉,测定其蛋白质特性、淀粉糊化特性、面团流变学特性,利用回归曲线拟合分析不同品种小麦搭配后面粉的理化特性,并对其配麦效应进行评估。结果表明:伟隆169、西农979、西农511分别与小偃22搭配时,面粉的蛋白质含量、湿面筋含量、糊化温度、稳定时间、最大拉伸阻力均呈“一项式”变化规律,表现为平均效应;峰值黏度均呈“二项式”变化,表现出正效应。西农979、伟隆169分别与西农511搭配时,面粉的蛋白质含量、湿面筋含量、吸水率、延伸性均呈“二项式”变化,表现出负效应。不同品质类型的小麦搭配制粉效应不同,利用回归曲线拟合可以对不同品种小麦搭配所制面粉的理化特性进行有效预测。Wheat blending is one of the widely used technical means in flour production, especially special flour production, which is closely related to product quality, processing cost, and economic efficiency, etc. A systematic study of the changes in the physicochemical characteristics of flour milling from different quality types of wheat varieties, and clarification of their matching effects can more accurately predict the quality traits of matching flour, and provide scientific guidance for the production and processing of special wheat flour. In this study, Xinong 979, Weilong 169, Xinong 511, and Xiaoyan 22 were used as raw materials, and combined in two-by-two combinations according to the mass ratios of 0∶ 100, 20∶ 80, 40∶ 60, 60∶ 40, 80∶ 20, and 100∶ 0 to prepare wheat flour. The protein properties, starch pasting properties, and dough rheological properties of the flours were determined. Subsequently, the physicochemical properties and the wheat-matching effect of different wheat varieties were analyzed by regression curve fitting. In order to clarify the variation pattern and the effect of wheat blending, a regression curve fitting was performed, “monomial” or “binomial” equation was adopted to reveal the variation of flour quality characteristics with the proportion of wheat blending combinations. The results showed that the protein content, wet gluten content, pasting temperature, stability time, and maximum tensile resistance of the flour exhibited a “monomial” variation, showing an average effect, while the peak viscosity exhibited a “binomial” variation, showing a negative effect, when Weilong 169, Xinong 979 and Xinong 511 were blended with Xiaoyan 22, respectively. The protein content, wet gluten content, water absorption and extensibility of the flour exhibited a “binomial” variation, when Xinong 979 and Weilong 169 were blended with Xinnong 511, respectively. The protein content, wet gluten content, extensibility of the flour exhibited a “binomial” variation, showin

关 键 词：小麦 配麦 制粉 理化特性 配麦效应 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]