同物料不同粒度小麦粉品质分析研究  

Study on the Quality of Wheat Flour with the Same Ash Content and Different Grain Size

作　　者：李亮 马启昱 贾托雷 王伟鹏 LI Liang;MA Qiyu;JIA Tuolei;WANG Weipeng(R&D Center of Shaanxi Surea Group Co.,Ltd,713100 Xianyan Shaanxi,China)

机构地区：[1]陕西西瑞集团有限责任公司质量管控与研发中心,陕西咸阳713100

出　　处：《粮食加工》2023年第4期8-14,共7页Grain Processing

基　　金：咸阳市创新能力支撑计划项目(L2022-CXNL-ZDSYS-003)。

摘　　要：依照固定机械参数将生产线上的前路心磨系统出粉粉碎,制成3种不同粒度的小麦粉,保证市场销售小麦粉的粒度在该实验粉粒度区间内。研究其理化指标、流变学特性、糊化特性、质构特性(面团返软程度)的变化规律,分析粒度与小麦粉理化指标的关系,探究不同粒度小麦粉面团质构特性随时间变化的差异,粒度对小麦粉蒸煮品质的影响关系。实验表明,不同粒度小麦粉的部分理化指标呈现出明显的变化规律,且差异性显著;小麦粉体积平均粒径与损伤淀粉和R/E值呈极显著负相关,与白度、形成时间和糊化温度呈显著负相关,与面筋指数、降落数值和峰值黏度呈显著正相关。小麦粉面团质构特性(返软程度)随粒度的降低而增大。蒸煮品质也随粒度的降低而降低。According to the fixed mechanical parameters,the flour from the front road core mill system on the production line was crushed into three different particle sizes of wheat flour,while ensuring that the particle size of the market finished product was within the particle size range of the experimental powder.The change rules of its physicochemical indexes,rheology properties,gelatinization properties and texture properties(dough softening degree)of wheat flour were studied,the relationship between particle size and physicochemical characteristics of wheat flour was analyzed,the difference of texture properties of wheat flour dough with different particle sizes over time and the influence of particle size on the cooking quality of wheat flour were explored.The experiment showed that some physical and chemical indexes of wheat flour with different particle sizes showed obvious changes,and the differences were significant.The average grain size of wheat flour was significantly negatively correlated with damaged starch and R/E value,negatively correlated with whiteness,formation time,and gelatinization temperature,and positively correlated with wet gluten index,falling number and peak viscosity.The texture characteristics(degree of softening)of wheat flour dough increased with the decrease of particle size.The cooking quality also decreased with the decrease of grain size.

关 键 词：小麦粉 粒度 流变学特性 质构特性 蒸煮品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]