加水量对小麦调质过程水分状态变化的影响

Effects of water addition on the change of moisture state in tempering process

以优质小麦郑麦366为原料,通过低场核磁共振技术(NMR)研究调质过程中在不同加水量梯度下的水分弛豫特性。结果表明:T_(21)、A_(21)与加水量梯度呈正相关性,且调质过程呈一直上升趋势;T_(22)、T_(23)与A_(22)、A_(23)均呈先上升后下降的趋势,各参数变化和T_(22)、A_(22)终值与水分梯度呈正相关性,而T_(23)、A_(23)与水分梯度无明显相关性。小麦调质过程加水量高低对各状态水分活度和含量变化具有显著影响,且不同加水量梯度对各状态水分自由度变化的影响小于各组分水总含量变化的影响。

Low field nuclear magnetic resonance(NMR)technology was used to resrarch water relaxation characteristic under different water content gradient in tempering process,the high quality wheat zhengmai 366 as raw material in this paper.The results show that:T21 ,A21 was positively correlation with water con-tent gradient and showed a trend of rising in tempering process;T22 ,T23 ,A22 and A23 are present a trend of first raising and faling after,varity parameters change have a positive correlation with moisture gradient, while T23 ,A23 have no significant correlation between moisture gradient.Water addition amounts had a sig-nificant effect on the state of water activity and content in wheat tempering process.Moreover,compared with the infiuence of water addition amounts to each component water total content,the infiuence of water addition amounts to each state moisture degree of freedom was greater.