不同精度对小麦粉品质及其面团特性的研究

Effect of the Different Processing Precision on the Flour Quality and Dough Properties

将不同系统粉按照出粉率-灰分曲线配制成9种不同加工精度的小麦粉,对不同精度的小麦粉品质基本指标、糊化特性、粉质和拉伸特性进行分析对比,旨在寻找出不同精度小麦粉品质和面团特性的变化规律。结果表明:随着加工精度的降低,小麦粉灰分、蛋白质和湿面筋含量逐渐增加,粗淀粉含量和降落数值逐渐下降。小麦粉黏度值、形成时间、稳定时间和拉伸面积先升高后降低,吸水率先下降再上升,糊化温度、弱化度和拉伸比没有明显变化规律。

Nine kinds of wheat flour with different processing precision were prepared according to the flour yield ash curve of different system flour.The physical and chemical indexed of the wheat flour,pasting property,farinograph and extensibility properties of the dough with different processing precision were analyzed and compared,in order to find out the change law of different processing precision wheat flour and dough properties.The results indicated that with the decrease of processing precision,the content of ash,protein and wet gluten in the wheat flour gradually increased,while the content of crude starch and falling number decreased.The wheat flour peak viscosity,trough viscosity,final viscosity,formation time,stability time and the drawing curve first increased and then decreased,water absorption took the lead to a decrease and then increased,the gelatinization temperature,the weakening degree and the tensile ratio was not obviously change law.