不同粉碎方法对全麦粉品质的影响  

Effects of Different Milling Methods on the Quality of Whole Wheat Flour

作　　者：邓翀 胡秀婷 罗舜菁[1] 刘成梅[1] DENG Chong;HU Xiuting;LUO Shunjing;LIU Chengmei(College of Food Science and Technology,Nanchang University,Nanchang 330031,China)

机构地区：[1]南昌大学食品学院,江西南昌330031

出　　处：《食品科学》2025年第3期196-203,共8页Food Science

基　　金：国家自然科学基金联合重点项目(U22A20537);江西省重点研发计划项目(20232BBF60023)。

摘　　要：为研究不同粉碎设备对全麦粉品质的影响,采用直接粉碎法(锤式旋风磨、齿轮粉碎机、低温冲击磨)和回添法(肖邦公司生产的磨粉机)将小麦粉碎制得4种平均粒径相近的全麦粉,分析麸皮粒径、全麦粉的基本营养成分、酚类含量、淀粉损伤含量、糊化性质以及全麦面团的流变学特性。结果表明,回添法对麸皮的破碎程度低于直接粉碎法,在3种直接粉碎法中低温冲击磨制备全麦粉的麸皮粒径最小,为118.00μm;低温冲击磨制备全麦粉的可溶性膳食纤维相对含量以及游离多酚含量分别为2.22%和48.11 mg/100 g,显著高于其他3种制粉方式;回添法制备全麦粉的损伤淀粉相对含量为3.85%,显著低于直接粉碎法,且糊化特性以及全麦面团的黏弹性最好。本研究结果可为高品质全麦粉的制备与应用提供理论基础。To investigate the effect of milling equipment on the quality of whole wheat flour,four whole wheat flours with similar average particle sizes were obtained by direct crushing methods(hammer cyclone mill,gear mill,and low-temperature impact mill)and back addition method(Chopin mill),and their nutritional compositions,polyphenol contents,damaged starch contents,and gelatinization properties were evaluated.The particle size distribution of the resulting brans and the rheological properties of dough made from each of the four whole wheat flours were analyzed.The results showed that back addition had less damaging effect on bran than direct crushing.Among the three direct crushing methods,the particle size of bran ground by low-temperature impact mill was the smallest(118.00μm).The soluble dietary fiber and free polyphenol contents of whole wheat flour ground by low-temperature impact mill were 2.22%and 48.11 mg/100 g,respectively,which were significantly higher than those of all three other flours.The relative content of damaged starch in whole wheat flour prepared by the back addition method was 3.85%,which was significantly lower than that of the direct crushing methods.Moreover,the former had better gelatinization properties and viscoelasticity.The results of this study provide a theoretical basis for the preparation and application of high-quality whole wheat flour.

关 键 词：制粉工艺 全麦粉 损伤淀粉 糊化特性 流变特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]