预糊化小麦粉的热力学和糊化特性研究

The characteristic analysis on pre-gelatinized wheat flour of different gelatinization degrees

以脱皮小麦为原料,利用气流膨化的方式,制备出不同糊化度的预糊化小麦粉,分别对其颗粒超微结构、热力学特性、糊化特性等性质进行了分析。实验结果表明,小麦籽粒内淀粉的糊化度随气流膨化压力的增加而上升,气流膨化压力在0.8 MPa时,淀粉几乎完全糊化。预糊化小麦粉的糊化度越高,其A、B型淀粉粒的裂解程度和"软团聚"现象越剧烈,其热糊粘度和冷糊粘度越低,淀粉越不容易回生,糊化度为46.86%淀粉热糊稳定性最好。

Grinding wheat was used as raw material to get pre-gelatinized wheat flour（Pg WF）of different gelatinization degrees by air puffing,and ultra-structure,pastingproperties and thermodynamic properties of P-g WF of different gelatinization degrees were investigated.Experimental results show that,the gelatinization degree of starch in wheat grains increases with the increasing of airflow bulking pressure,and the starch is almost completely gelatinized at 0.8 MPa.The greater the gelatinization is,the degree of their（A-Starch and B-Starch granule）cracking is more intense,soft agglomeration appeares more obvious,the viscosity of both starch paste gets lower,starch retrogradation becomes difficult.The gelatinization is 46.86%,the stability of thermal starch paste is the best.