粒度对小麦粉及面制品品质影响的研究进展

Research progress on the effect of particle size on the quality of wheat flour and flour products

小麦粉粒度不同,其组成成分和小麦粉品质存在显著差异。随着小麦粉粒度的减小,小麦粉的灰分减小,而色度、干湿面筋含量、损伤淀粉含量、蛋白含量和沉降值逐渐增加。不同粒度小麦粉做出的馒头、面条和面包的差异很大。随粒度的降低,馒头的比容、弹性、回复性增加。粒度越小,馒头的硬度越大,而色泽则越好。面条与面包的感官特性,食用品质等也受小麦粉粒度的影响。因此,在用小麦粉制作面制品时需要综合考虑各种因素。

As the grain size of wheat flour was different, the composition and the quality of wheat flour were significantly different. With the decrease of particle size of wheat flour, the ash content of wheat flour decreased, but the chroma, wet and dry gluten content, damaged starch content, protein content and sedimentation value increased gradually. Steamed buns, noodles and bread which made from different grain size wheat flour were very different. With the reduction of particle size, the specific volume, elastic and recovery of the steamed buns increased. Smaller grain size, the greater the hardness of steamed bread, while the color was better. The sensory characteristics and edible quality of noodles and bread were also influenced by the grain size of wheat flour. Therefore, it is time to consider all kinds of factors in making flour products.