摘要
选取硬度不同的3种小麦,分别通过布勒实验磨粉机、FMFQ磨粉机进行研磨,并配合电动粉筛筛分得到5种粒度范围内的小麦粉(穿过200μm留存150μm、穿过150μm留存118μm、穿过118μm留存100μm、穿过100μm留存85μm、穿过85μm,以下分别简称为A、B、C、D、E),研究粒度对小麦粉灰分、蛋白质含量、湿面筋含量、降落数值、破损淀粉、菌落总数和面团的流变学特性、糊化特性以及水分分布的影响;探究不同粒度范围下小麦粉之间的品质差异及各理化指标之间的差异性。结果表明:随着粒度的减小,小麦粉的灰分、菌落总数呈显著性下降,而蛋白质含量、湿面筋含量、面筋指数、破损淀粉含量不断增加,降落数值则呈先增加后降低的变化规律。在面团流变学特性中,弱化度、吸水率先降低后增加,稳定时间、形成时间、粉质质量指数先增加后降低;面团的延展度和最大拉伸阻力显著上升,而拉伸面积和拉伸阻力呈先增加后减小的趋势变化。实验结果综合表明中等粒度小麦粉形成的面团筋力较强,耐揉混性较好,加工时面团的操作使用性较好。
Three kinds of wheat with different hardness were selected and milled by Buhler experimental mill and FMFQ mill, and sieved flour sifter by motor-driven to obtain wheat flour in five particle size ranges(passed through 200 μm and to retain 150 μm, passed through 150 μm to retain 118 μm, passed through 118 μm to retain 100 μm, passed through 100 μm to retain 85 μm, and passed through 85 μm, hereinafter referred to as A, B, C, D, and E). The effects of particle size on wheat ash content, protein content, wet gluten content, falling value, broken starch, total number of colonies, rheological properties, gelatinization properties of dough and water distribution were studied. In order to explore the differences of physical and chemical indicators in different particle size ranges. The results showed that with the decrease of particle size, the total ash content and colony content of wheat flour decreased significantly, while the protein content, wet gluten content, gluten index and broken starch content increased continuously. And the falling value increased at first and then decreased. In the study of rheological properties of the dough the degree of weakening and water absorption decreased at first and then increased. The stable time, the formation time, and the silty quality index increased at first and then decreased. The dough’s ductility and maximum tensile resistance increased significantly, while the resistance and area of extension increased first and then decreased. The experimental results show that the dough formed by the medium-size wheat flour has larger strength, and better handling of the dough during processing.
作者
靳灿灿
温纪平
马瑞杰
JIN Cancan;WEN Jiping;MA Ruijie(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)
出处
《食品科技》
CAS
北大核心
2019年第11期143-149,共7页
Food Science and Technology
基金
国家重点研发计划项目(2018YFD0401000)
关键词
小麦粉
粒度
理化特性
wheat flour
particle size
physical and chemical properties
