摘要
[目的]探究适度加工小麦粉的生产程序,提高制粉效益、减少原料损失,提升面粉品质。[方法]通过调控磨粉过程的关键点(润麦、筛理、皮磨和辊间距调节)进行制粉加工,以小麦出粉率和面粉特性为评价指标,综合分析小麦粉的品质,获取小麦粉适度加工工艺。[结果]改变辊间距—不润麦工艺的小麦出粉率最高(72.05 g/100 g),比对照组提高了8.96%,与不润麦工艺相比提高了14.24%;且改变辊间距—不润麦比不润麦制得的面粉蛋白质含量增加了7.97%。改变辊间距的制粉工艺,如改变辊间距—不润麦,改变辊间距—2次筛理和改变辊间距—2次皮磨制得的小麦粉总酚含量相较于相同制粉工艺但采用较小辊间距的工艺分别增大了56.85%,53.76%,40.38%。调整皮磨辊间距制得的小麦淀粉短程有序结构最大。[结论]改变辊间距—不润麦工艺为小麦粉综合品质最佳的适度加工工艺。制粉过程中适当提高辊间距是小麦适度加工的可行方式,能够增加面粉总酚及灰分含量,降低面粉的白度。
[Objective]To investigate the production procedures for moderately processed wheat flour,with the aim of improving milling efficiency,reducing raw material loss,and enhancing flour quality.[Methods]The milling process was conducted by regulating key steps(wheat conditioning,sifting,bran milling,and roll spacing adjustment).Flour quality was comprehensively evaluated based on flour yield and flour characteristics to determine the optimal moderate processing procedure.[Results]The roll spacing adjustment-non-conditioning process yielded the highest flour output(72.05 g/100 g),representing an increase of 8.96%compared to the control group and 14.24%compared to the non-conditioning process.Moreover,the protein content of flour obtained through the roll spacing adjustment-nonconditioning method increased by 7.97%compared to the non-conditioning method.Milling processes involving increased roll spacing,such as roll spacing adjustment-non-conditioning,roll spacing adjustment-second sifting,and roll spacing adjustment-second bran milling,resulted in increases in total phenolic content by 56.85%,53.76%,and 40.38%,respectively,compared with the same processes using smaller roll spacing.The highest short-range ordered structure of wheat starch was observed under the roll spacing-adjusted bran milling process.[Conclusion]The roll spacing adjustment-non-conditioning process is the optimal moderate processing method for achieving overall superior flour quality.Appropriately increasing roll spacing during milling is a feasible strategy for moderate wheat processing,which can enhance the total phenolic and ash content of flour while reducing its whiteness.
作者
张培杰
任广跃
刘文超
范会平
张德榜
ZHANG Peijie;REN Guangyue;LIU Wenchao;FAN Huiping;ZHANG Debang(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang,Henan 471000,China;Henan Province Engineering Research Center of Agricultural Products Processing Equipment,Luoyang,Henan 471000,China;Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment,Luoyang,Henan 471000,China;Institute of Food Science and Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China;Zhengzhou Wangu Machinery Co.,Ltd.,Zhengzhou,Henan 450000,China)
出处
《食品与机械》
北大核心
2025年第4期105-113,共9页
Food and Machinery
基金
河南省重大科技专项(编号:221100110800)。
关键词
制粉程序
加工
小麦粉
出粉率
微观结构
milling procedure
processing
wheat flour
yield
microstructure
