预皮磨处理对小麦粉卫生和品质的影响

Effects of Prebreak on Hygiene and Quality of Wheat Flour

以中强筋小麦为原料,调节磨粉机磨辊轧距以得到不同的预皮磨剥刮率,研究预皮磨不同轧距处理对小麦表面杂质、出粉率及面粉质量的影响。结果表明:预皮磨剥刮率随着轧距的减小显著升高;在一定的范围内随着预皮磨轧距的减小,小麦容重、表面呕吐毒素和微生物显著降低,预皮磨磨后筛下细物料的水分含量、白度逐渐增大,灰分含量、呕吐毒素、微生物逐渐减小,预皮磨对小麦籽粒达到了清理的效果;与未经预皮磨处理的小麦相比,随着轧距的减小,磨后麸皮中大片状麸皮占比和总出粉率先升高后降低,小麦粉的灰分含量先降低后升高,白度先升高后降低,湿面筋含量升高,破损淀粉含量降低,预皮磨的轧距在2.4 mm时可以在提高出粉率的同时改善小麦及小麦粉的品质。

The prebreak of common wheat with medium gluten was conducted with a roller mill.The roll clearance was adjusted to obtain different prebreak releases,and the effects of different roll clearances of prebreak on the impurities on the wheat surface,flour yield,and flour quality were studied.The results showed that with the decrease in prebreak roll clearance,the prebreak release increased significantly.As the prebreak roll clearance decreased within a certain range,the test weight,deoxynivalenol,aerobic plate count,molds and yeasts,and coliforms on the surface of wheat decreased significantly.After prebreak,the moisture content and whiteness of the screened fine materials increased gradually,and the ash content,deoxynivalenol,aerobic plate count,molds and yeasts,and coliforms decreased gradually,which indicated that the prebreak had cleaning effect on wheat grain.Compared with the wheat without prebreak,the proportion of large bran pieces,the total flour yield,and flour whiteness first increased and then decreased as the roll clearance decreased,while the ash content of wheat flour first decreased and then increased.Furthermore,the wet gluten content increased,and the damaged starch content decreased.Setting the rolling clearance at 2.4 mm in the prebreak can improve both the yield and the quality of wheat flour.