小麦淀粉粒机械损伤程度与面粉品质关系

Relationship between mechanical damage of wheat starch granules and flour properties

以河南优质小麦品种——矮抗58为试验材料,研究小麦淀粉机械损伤程度与面粉品质之间的关系。结果表明:机械粉碎强度可以控制淀粉粒的损伤程度,粉碎强度从0 Hz增加到130Hz,损伤淀粉含量增加了5.52%,而面粉的平均粒度从70.94μm降到14.77μm;面粉的降落数值和沉降数值与损伤淀粉含量分别呈负相关和正相关;面粉中面筋的含量和质量与损伤淀粉含量关系不大;淀粉损伤程度与面粉的吸水率呈正相关;损伤淀粉含量在6.54%～9.66%时,面粉的稳定时间变化不大,当损伤淀粉含量增加到12.06%时,面粉的稳定时间降低;面团的发酵稳定性随着淀粉损伤含量的增加而呈递减趋势,面团水平总体上随着损伤淀粉含量的增加而呈递增趋势。

Based on Aikang 58 wheat sample,the relationship between mechanical damage of wheat starch granules and flour properties was studied.The results indicated that the damaged exent of the starch granules was controled by mechanical crushing strength,add the crushing strength form 0 Hz to 130 Hz,the damage starch content（DSC） increased 5.52%,while the average particle size of wheat starch was decreased from 70.94 μm to 14.77 μm;Falling number showed negative relationship with DSC,while sedimentation values increased as DSC increased;Wet gluten content and gluten index had little relationship with DSC;Water absorption of dough showed significant positive correlations with DSC;DSC between 6.54% and 9.66%,stability of dough had little change,stability of dough reduced when DSC increased to 12.06%;The dough fermentation stability with the increase of DSC was decreased and the dough size was increased,respectively.