摘要
从制粉生产线上取82种系统粉,并根据灰分含量和流量配制出粉率为55%、60%、65%、70%、75%、80%、88%、95%、100%等9种不同小麦粉。对不同出粉率小麦粉理化特性及面条品质进行研究,结果表明:出粉率为55%~70%时,小麦粉来源于胚乳,小麦粉理化特性及面条品质较好,且各类指标在较小范围内浮动;出粉率为75%~80%时,由于次粉及麸皮的掺入,小麦粉的灰分、蛋白质、湿面筋、沉降值显著升高,总淀粉含量显著降低,面团稳定时间最大,面团最耐搅拌,面条流变学特性较好,色泽较暗,感官评分较高;出粉率高于80%时,由于麸皮的掺入,小麦粉理化特性显著变差,面条的蒸煮损失严重升高,色泽明显变暗,硬度显著升高,感官评分很低。
In this study,82 kinds of system flour were taken from flour milling production line,and nine kinds of wheat flour with flour yield of 55%,60%,65%,70%,75%,80%,88%,95%and 100%were prepared according to ash content and flow rate.The physical and chemical properties of wheat flour with different flour yield and noodle quality were studied.The results indicated that when the flour yield was 55%~70%,the wheat flour was derived from endosperm,the physicochemical properties and noodle quality of wheat flour were better,and all kinds of indexes fluctuated in a small range;when the flour yield was 75%~80%,the ash content,protein,wet gluten and sedimentation value of wheat flour increased significantly due to the addition of secondary flour and bran,The results indicated that the total starch content was significantly reduced,the dough stability time was the largest,the dough was the most resistant to stirring,the rheological properties of noodles were better,the color was darker,and the sensory score was higher;when the flour yield was higher than 80%,due to the incorporation of wheat bran,the physicochemical properties of wheat flour were significantly worse,the cooking loss of noodles was seriously increased,the color was significantly darkened,the hardness was significantly increased,and the and the sensory score was very low.
机构地区
河南工业大学粮油食品学院
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第4期8-13,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发专项(2018YFD4010001),河南省科技攻关项目(192102110097)。
