损伤淀粉及加水量与面团水分分布特性的关系研究

Study on the relation between damaged starch,water addition and moisture distribution of dough

以小麦制粉过程中各系统粉为原料,采用球磨对系统粉进行不同时间(1、5、10、15 h)的处理,得到不同损伤淀粉含量的面粉,研究各系统粉损伤淀粉及加水量与面团水分分布特性的关系。结果表明:随球磨处理时间的延长,损伤淀粉含量增加,各系统粉面团弛豫时间T21、质子密度A21呈下降趋势,弛豫时间T22、质子密度A22呈上升趋势,2 M和3 M(心磨系统)的质子密度A21整体较其他系统粉小;随加水量的增加,各系统粉面团的弛豫时间T21波动性上升,最后基本趋于一致,弛豫时间T22、质子密度A21、A22增加。各系统粉面团的弛豫时间T21、T22和质子密度A21、A22与损伤淀粉含量之间具有一定线性相关性,且损伤淀粉含量对面团中结合水流动性的影响较大。以期为小麦制粉过程中参数的调整以及选择性配置小麦粉提供理论依据。

The relationship between damaged starch, water addition and moisture distribution of dough from different system during milling process were studied, and the different damaged starch contents of flour were obtained using ball milling for different time （ 1,5,10, 15 h ）. The results indicated that with the treatment time of ball milling extended, the damaged starch content of flour increased, the relaxation time T21 and proton density A21 decreased, relaxation time T22 and proton density A22 of dough increased. The proton density A21 of 2 M and 3 M was overall small compared to other systems. The dough relaxation time T21 increased and finally tended to be consistent, relaxation time T22 and proton density A21, A22 increased with increasing water addition. There was some extent linear correlation between the moisture distribution of dough and damaged starch content, and the damaged starch content had a greater impact on liquidity of dough bound moisture. The research provided the theoretical basis for adjusting the parameters in wheat milling process, and producing and mixing flour selectively.