不同出粉率小麦粉矿物质含量及其加工品质研究

Study on Mineral Content and Processing Quality of Wheat Flour with Different Flour Yields

为探讨不同出粉率小麦粉矿物质含量及其加工品质的变化规律,选取优质中筋小麦为原料,利用布勒试验磨粉机制备出粉率分别为66%,68%,70%,72%,74%,76%和78%的小麦粉,分析其矿物质含量及加工品质。结果表明,随出粉率的提高,小麦粉矿物质中钾、镁、铁、锌含量均显著升高(p<0.05),而钙含量无显著变化;小麦粉灰分、粗蛋白、膳食纤维含量均显著升高(p<0.05),而水分和粗淀粉含量显著下降(p<0.05);小麦粉破损淀粉值、沉淀值、粉质吸水率均显著提高,而淀粉糊化的峰值黏度、低谷黏度、终值黏度显著降低(p<0.05);面筋指数和崩解值呈先增大后减小的变化规律;面筋含量、面团形成时间和稳定时间无显著变化。研究可为充分利用小麦资源、提高面粉企业经济效益提供理论支撑。

In order to discuss the variation of the mineral content and processing quality of flour with different flour yield, the research selected medium-gluten wheat samples to make out the flour with 66%, 68%, 70%, 72%, 74%, 76% and 78% yield by the Buhler test flour miller, and analyzed the mineral content and processing quality. The results showed that with the increasing of the flour yield, the content of K, Mg, Fe, Zn all improved obviously（p〈0.05）, while the content of Ca did not change significantly. The content of ash, crude protein, dietary fiber all improved obviously（p〈0.05）, while the content of water and crude starch fell obviously（p〈0.05）. The content of broken starch, sedimentation value and water absorption all improved obviously（p〈0.05）, while the peak viscosity, trough viscosity, and final viscosity of paste all fell obviously（p〈0.05）. The gluten index and the breakdown viscosity firstly increased to the maximum and then decreased; Nevertheless, the content of gluten, dough development time and stability time did not change significantly. The results would provide theoretical support for full use of wheat resources and improvement of the economic benefits of flour mills.