微酸性电解水润麦的工艺优化及小麦粉品质研究

Study on the process optimization of tempering wheat with slightly acidic electrolysed water and the quality of wheat flour

采用微酸性电解水(SAEW)对小麦进行润麦,以小麦粉的出粉率与灰分含量的比值(出粉率/灰分)为指标,在单因素试验的基础上通过响应面法优化润麦工艺,并对小麦粉品质进行评估。结果表明:最佳润麦工艺为SAEW有效氯质量浓度22 mg/L、润麦时间23 h、水分含量14.75%,在此条件下小麦粉的出粉率/灰分为118.19。随着SAEW有效氯质量浓度的增加,小麦籽粒微生物数量明显降低。电解水润麦后小麦粉的色度、降落数值、面筋含量、糊化特性和粒径分布等品质指标有一定程度改善。

Wheat was tempered with slightly acidic electrolysed water(SAEW).Using the ratio of flour yield to ash content(flour yield/ash)of wheat flour as an indicator,tempering wheat technology was optimized by response surface methodology on the basis of single factor test,and the quality of wheat flour was evaluated.The results showed that the optimal process of tempering wheat was as follows:SAEW available chlorine mass concentration 22 mg/L,tempering wheat time 23 h,and moisture content 14.75%.Under these conditions,the flour yield/ash of wheat flour was 118.19.With the sincreasing of available chlorine mass concentration of SAEW,the amount of microorganisms in wheat grains decreased significantly.The color,falling number,gluten content,gelatinization characteristics and particle size distribution of wheat flour were improved to some extent after tempering with electrolysed water.