麦麸添加量和粒度对小麦淀粉糊化特性的影响

Effects of Wheat Bran Addition Dosage and Particle Size on Pasting Property of Wheat Flour

以强筋和中筋小麦粉为试验材料,添加2个强筋小麦和2个中筋小麦麸皮,并采用5个添加量(5%,10%,15%,20%,25%)、4个粒度(0.16～0.43 mm,0.43～1.0 mm,1.5～2 mm,2.5～3.0 mm)处理,分析麦麸添加量、粒度对小麦粉糊化特性的影响。随着麦麸添加量的增加,峰值黏度、低谷黏度、最终黏度、黏度面积、反弹值和峰值时间都呈现显著下降趋势,而淀粉糊化起始时间和糊化温度均呈现的Y=AX2-BX+C二次曲线增加趋势。峰值黏度、低谷黏度、最终黏度、黏度面积、反弹值平均值随着麸皮粒度的增大,均呈现升高趋势,而麦麸粒度对糊化温度和糊化起始时间没有影响。中筋小麦麸皮粒度在0.16～2 mm之间对峰值黏度和黏度面积的影响没有显著的差异,而超过1.5 mm的强筋小麦麸皮粒度对峰值黏度、低谷黏度、最终黏度和黏度面积的影响差异显著;小于2 mm的麸皮粒度对稀懈值的影响差异不显著,小于1 mm的麸皮粒度对反弹值的影响差异不显著。

Aiming to study the effects of wheat bran addition dosage and bran particle size on the pasting property of wheat flour,wheat bran produced from two strong-gluten wheat varieties and two medium-gluten wheat varieties were added into flour separately,with bran addition dosage of 5%,10%,15%,20%,25% and with bran particle size of 0.16～0.43 mm,0.43～1.0 mm,1.5～2.0 mm,2.5 ～ 3.0 mm.The pasting property indexes of the tested flour samples were determined.Results： The peak viscosity,trough,final viscosity,area of viscosity,setback and peak time of the flour samples decline with increasing addition of wheat bran,but pasting onset time and pasting temperature rise following conic Y = AX2-BX ＋ C in the same case.Bigger bran granularity leads the increase of peak viscosity,trough,final viscosity,area of viscosity,setback and peak time,but no effect on pasting temperature and pasting onset time.Medium-gluten wheat bran with particles size from 0.16 mm to 2.0 mm shows no significant different effect on peak viscosity and area of viscosity,while strong-gluten wheat bran with particle size more than 1.5mm shows obviously different effect on peak viscosity,trough,final viscosity and area of viscosity.There is no remarkable effect of bran particles size on breakdown when bran particle size is smaller than 2.0 mm,and also no remarkable effect of bran particles size on setback when bran particle size is smaller than 1.0 mm.