热处理对小麦粉品质的影响

The Influence of Heat Treatment on the Quality of Wheat Flour

采用微波(2 450 MHz)和间壁式水浴将小麦粉加热到35、45、55℃,研究加热方式和温度对小麦粉化学成分和物化特性的影响,为小麦粉的热力储藏保鲜提供试验数据。结果表明,低强度微波和间壁式水浴加热后,小麦粉的碘蓝值、面筋含量变化不大,还原糖含量增高,水分、白度、水溶性蛋白质和游离脂肪酸含量减少。两种加热方式对小麦粉品质的影响有差异,加热后温度对小麦粉品质影响的差异不大。

Microwave （2 450 MHz） and dividing wall type water bath were used for heating wheat flour to 35℃, 45℃ and 55℃ temperature respectively, and the influence of different heating methods and temperatures on chemical compositions and physical and chemical properties of wheat flour were compared and researched, to provide the experimental data for thermal storing and fresh keeping of wheat flour. The results showed that after heating by low intensity microwave and dividing wall type water bath, the iodine blue value and gluten content of wheat flour were changed a little, reducing sugar content was increased, and moisture content, whiteness, water soluble protein and free fatty acid content were reduced. The influences of two heating methods on the quality of wheat flour were different, but the influence of temperature on the quality of wheat flour was not much after heating.