加温调质对小麦粉流变学特性的影响

EFFECTS OF HOT TEMPERING ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR

主要研究了加温调质对面团流变学特性的影响。研究表明:加温调质对小麦粉水分含量、出粉率、湿面筋含量有一定的影响。随润麦时间的延长,出粉率整体呈现出先下降后上升的趋势,出粉率最大为65.54%,相比常温润麦增加了3.11个百分点。随着润麦时间的延长,破损淀粉含量先降低后升高;面粉的峰值黏度、糊化温度先增加后降低;面团形成时间基本上呈现出先升高后降低的趋势。在润麦温度相同的条件下,拉伸特性的大部分数据均随着润麦时间的延长先升高后降低。润麦条件的改变对小麦粉的流变学特性产生了一定的影响。

The present study was to investigate the effects of hot tempering on the rheological properties of wheat flour. The results showed that hot tempering had a certain impact on the moisture content,flour yield,wet gluten content of the wheat flour. With the extension of temperature rising,wheat flour yield decreased and then increased. The maximum flour yield was 65.54%,increased by 3.11 percent points compared to that of room temperature. With the extension of tempering time,the damaged starch content first decreased and then increased;peak viscosity and gelatinization temperature of the flour and the dough formation time all had the trend of increased first and then decreased. Under the same conditions,the most extension parameters of the dough increased first and then decreased with the increase of tempering time. It was concluded that the changes of tempering conditions had a certain impact on the rheological properties of wheat flour. This effect was mainly from the change of the tempering time. With the elevated of the wheat tempering temperature,the diffusion and permeation of the water in the wheat grains was improved and the tempering time was shorten greatly. The hot tempering time and tempering temperature had certain complex effect on the rheological characteristics of the wheat flour.