小麦低温制粉系统各粉路小麦粉品质特性差异性研究  

Study on the Difference of Quality Characteristics of Different Flour Flow of Wheat Low-temperature Milling System

作　　者：常柳 孙辉 段晓亮 洪宇 吴海彬 周桂英 CHANG Liu;SUN Hui;DUAN Xiao-liang;HONG Yu;WU Hai-bin;ZHOU Gui-ying(Institute of Food Quality and Nutrition,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]国家粮食和物资储备局科学研究院粮食品质营养研究所,北京100037

出　　处：《粮油食品科技》2024年第4期145-151,共7页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项(ZX2242)。

摘　　要：通过对小麦低温制粉系统各粉路小麦粉品质特性的研究,可为开发不同专用小麦粉提供参考。以低温制粉系统的4个皮磨粉、6个心磨粉、1个渣磨粉和1个尾磨粉共12个粉路样品和通路粉(该批次市场产品)面粉为研究对象,通过测定小麦粉品质和面团流变学特性,比较分析不同粉路小麦粉品质差异。结果表明,心磨粉路1M、2M、3M和渣磨粉路的小麦粉光泽度高;心磨粉路蛋白质含量、湿面筋含量、面筋指数普遍低于皮磨粉路;皮磨和心磨粉路的靠前粉路小麦粉灰分和损伤淀粉低于靠后粉路,峰值粘度高于靠后粉路。皮磨和心磨的靠后路粉的吸水量(500 FU)高于靠前路粉;皮磨粉路小麦粉的P值、W值、L值、G值、能量和最大拉伸阻力普遍高于心磨粉路,但延伸度普遍低于心磨粉路。The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system,which could provide reference and basis for the production of different special wheat flour.In this study,12 flour flows samples and channel flour(the market product of this batch)in the low-temperature milling system were taken as the research object,their quality characteristics and dough rheological properties were measured to compare and analyze the quality differences between different flour flows.12 flour flows include 4 break flour flow,6 reduction flour flows,1 slag-grinding flour flow and 1 tail-grinding flour flow.The results showed that the brightness of 1M、2M、3M of reduction flour flows and slag-grinding flour flow were brighter than those of other flour flows;the protein content,wet gluten content and gluten index of reduction flour flow were generally lower than those of break flour flow;the ash and damaged starch of head flour flow in the reduction and break system were lower than those of final flour flow,and the peak viscosity was higher than that of final flour flow.The water absorption of 500 FU of final flour flow in the reduction and break system were higher than those of head flour flow;the P value,W value,L value,G value,energy and maximum resistance of break flour flows were generally higher than those of the reduction flour flows,but the extensibility of wheat flour was generally lower than those of the reduction flour flows.

关 键 词：低温制粉 粉路 品质特性 面团流变学特性 差异性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程] S-3[轻工技术与工程—食品科学与工程]