干燥温度对高水分小麦加工和应用品质的影响  

Effects of Drying Temperature on Processing and Application Quality of High-moisture Wheat

作　　者：翟静静 张德鹏 马清香 牛兴和 张连慧 蒋沛格 任晨刚 马森[1] Zhai Jingjing;Zhang Depeng;Ma Qingxiang;Niu Xinghe;Zhang Lianhui;Jiang Peige;Ren Chengang;Ma Sen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001;COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102209;COFCO Flour Industry(Yangzhou)Co.,Ltd.,Yangzhou 225800;College of Food Science and Engineering,Nanjing University of Finance and Economics,Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]中粮营养健康研究院有限公司营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [3]中粮面业(扬州)有限公司,扬州225800 [4]南京财经大学食品科学与工程学院、江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《中国粮油学报》2024年第7期52-61,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2021YFD2100901)。

摘　　要：为探究不同干燥温度对高水分小麦品质的影响,采用不同热风干燥温度(65、85、105、125℃)对初始水质量分数26%的小麦进行干燥处理,以未烘干小麦为对照,分析干燥对小麦加工及应用品质的影响。结果表明:热风干燥温度对高水分小麦品质影响显著,随热风温度升高,干燥后的小麦容重显著下降,裂纹率显著上升。在相同条件下制得的小麦粉,出粉率和灰分含量变化不大,破损淀粉有所下降,白度上升,粒径减小,溶剂保持力、沉淀指数降低,其中125℃下出粉率影响较大,破损淀粉含量和白度影响较小。与对照样品相比,65、85℃干燥对面筋含量和质量影响不大,面团的加工特性有所改善,馒头比容变化不大,硬度、黏性显著降低。当干燥温度为105℃和125℃时,湿面筋含量、形成时间、稳定时间显著下降,面团的操作性能降低,馒头比容和感官得分下降。对于制作馒头而言,26%水质量分数的小麦可采用不高于85℃的干燥温度。To investigate the effect of different drying temperatures on the quality of high moisture wheat,different heated-air drying treatments(65,85,105℃and 125℃)were used to dry wheat with an initial moisture fraction of 26%.Undried wheat was used as a control to analyze the impact on wheat processing and application quality.The results indicated that the temperature of heated-air drying had a significant impact on the quality of high moisture wheat.The bulk density of dried wheat significantly decreased with increasing temperature,and the crack rate significantly increased.For the wheat flour obtained under the same conditions,the yield of wheat flour and ash content changed little,the damaged starch,particle size,solvent retention capacity and sedimentation index decreased,and the whiteness increased.Among them,the flour yield at 125℃had a greater impact,while the content of damaged starch and whiteness had a smaller impact.For drying at 65℃and 85℃,the content and quality of gluten did not change much compared with that of control sample.The processing characteristics of dough were improved,the specific volume of steamed bread increased,and the hardness and gumminess decreased significantly.When the temperature exceeded 105℃,the content of wet gluten,development time and stability time significantly decreased.The operating performance of dough and the specific volume and sensory scores of steamed bread reduced.For making steamed bread,the drying temperature of 26%moisture wheat can be used no higher than 85℃.

关 键 词：小麦干燥 高水分小麦 热风干燥 小麦品质 馒头品质 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]