不同润麦水分对面粉品质的影响

Effect of different tempering water on the quality of wheat flour

研究了不同润麦水分对面粉品质的影响。分别采用15%、16%、17%、18%、19%的润麦水分梯度处理小麦并研磨得到面粉,然后对面粉相关组分的物化指标进行测定。结果表明:随着润麦水分的增加,面粉的破损淀粉含量、湿面筋含量、干面筋含量、蛋白质含量均呈下降趋势;面筋指数、面粉白度、A淀粉得率呈上升趋势。面粉的糊化特性研究表明,随着润麦水分的增加,相同工艺处理的面粉的峰值黏度、谷值黏度以及破损值均呈先增后减的趋势,A淀粉的破损淀粉含量呈无规律变化。该研究为面粉生产提供了一定的理论基础。

The effect of different tempering water on the quality of flour was investigated in this study. The wheat flour was obtained from the wheat that was pre-treated with 15%, 16%, 17%, 18%, 19% water, respectively and then grinded. Afterwards, the physical and chemical indicators of components in flour was determined. All the results suggested that the contents of the damaged, wet or dry gluten and protein were all decreased with the tempering water increased in the wheat flour while the gluten index, flour whiteness and A starch yield were rose obviously. Besides, the research of flour gelatinization characteristics showed that the values of the peak viscosity, valley viscosity and the breakdown in flour were increased initially and decreased afterwards as the tempering water increased. However, the content of the A damaged starch was irregular change in the flour. This study provided some theoretical basis for the production of wheat flour.