特二粉和面过程中加水量对面团质量的影响

Effect of Water Addition on Dough Quality during Mixing of Second-Grade Wheat Flour

本文通过探讨在特二粉和面过程中不同加水量对面团质量影响,分析了加水量与特二粉面团质量之间的关系,对于改善小麦面粉面团质量具有一定的意义。采用特二粉作为材料,添加不同水量(45.0%、47.5%、50.0%,V/W)和面,检测和面过程中不同和面时间(5 min、10 min、15 min、20 min和25 min)下,面团的形态特征、面筋含量、质构及显微结构等指标变化规律。结果表明,随着加水量的增加,面团成团时间变短,表面更为光滑,硬度减小、黏弹性增大,质感更为黏着;随着和面时间的延长,面团面筋含量呈现先增后减的规律,面团硬度逐渐减小,黏着性呈现出"W"形变化,弹性先增大后减小;和面15 min时面筋蛋白与淀粉颗粒分布均匀,蛋白质网格结构排布有序;在加水量为47.5%时面筋网络结构紧实。本研究结果可为小麦粉面团特性变化提供基础数据,为面制品的生产加工提供理论依据。

This paper discusses the effect of different water addition on dough quality in the process of second-grade flour, and analyzes the relationship between water addition and dough quality, which is of certain significance to improve the quality of wheat flour dough. In this study, second-grade flour was used as the experimental material, and treated with different amount of water(45.0%, 47.5%, 50.0%, V/W). The morphological characteristics, texture characteristics,microstructure of dough were detected at different mixing time(5 min, 10 min, 15 min, 20 min and 25 min). The results showed that with the increase of water content, the dough forming time became shorter, the surface became smoother, the hardness decreased, the viscoelasticity increased, and the texture became more adhesive;the hardness of dough decreased gradually,and the adhesiveness showed a “W” type change, while the elasticity of the dough showed an increasing trend and then decreased. The gluten protein and starch granules were evenly distributed, the gluten network were arranged in an orderly manner when the dough was mixed for 15 minutes, and the gluten network structure was compact when the water content was 47.5%. The above results can provide basic data for the change of wheat flour dough characteristics and provide a theoretical basis for the production and processing of flour products.