小麦粉粒度研究综述

小麦粉粒度是小麦粉的一个重要物理参数,它对小麦粉以及面制食品的品质产生很大的影响。小麦粉粒度的分布与小麦的品质和研磨方法有关。当小麦粉粒度变化时,小麦粉的组成成分以及物理特性也会发生变化,从而对面制品的品质产生影响。阐述了小麦粉粒度、小麦粉粒度分布以及当小麦粉粒度变化时,小麦粉的组成成分的变化等几个方面内容,同时介绍了小麦粉粒度的测定方法、小麦粉粒度在小麦硬度研究方面的应用和小麦粉粒度对面制品品质的影响。     

同物料不同粒度小麦粉品质分析研究

依照固定机械参数将生产线上的前路心磨系统出粉粉碎,制成3种不同粒度的小麦粉,保证市场销售小麦粉的粒度在该实验粉粒度区间内。研究其理化指标、流变学特性、糊化特性、质构特性(面团返软程度)的变化规律,分析粒度与小麦粉理化指标的关系,探究不同粒度小麦粉面团质构特性随时间变化的差异,粒度对小麦粉蒸煮品质的影响关系。实验表明,不同粒度小麦粉的部分理化指标呈现出明显的变化规律,且差异性显著;小麦粉体积平均粒径与损伤淀粉和R/E值呈极显著负相关,与白度、形成时间和糊化温度呈显著负相关,与面筋指数、降落数值和峰值黏度呈显著正相关。小麦粉面团质构特性(返软程度)随粒度的降低而增大。蒸煮品质也随粒度的降低而降低。     

不同粒度区间小麦粉对半干面品质的影响

研究了四个不同粒度区间小麦粉对半干面品质的影响。结果表明,不同粒度区间的小麦粉之间的品质表现差异性显著(p<0.05),180~200目粒度区间小麦粉的粗蛋白含量、湿面筋含量和面筋指数均高于其他粒度区间小麦粉;破损淀粉和灰分含量随粒度减小逐渐增加;140~160目区间小麦粉的粉质质量指数最大,稳定时间最长,弱化值最小;140~200目区间小麦粉的吸水率差异并不显著。随小麦粉粒度减小,半干面的白度、吸水率、蒸煮损失率逐渐增加;140~160目区间小麦粉制作的半干面,其硬度最大,咀嚼性最好;160~180目区间小麦粉制作的半干面,其拉伸性能最好;180~200目区间小麦粉制作的半干面,其深层结合水比例最高,回复性、弹性、黏聚性表现最好,感官评分最高,适合制作半干面。     

白口铁抗小麦籽粒粉料的磨料磨损试验研究

为了研究小麦粉加工时,辊式磨粉机磨辊与物料之间的磨料磨损状况,本研究选用与辊式制粉工况相似的磨料磨损试验机,应用正交试验法考察了小麦籽粒粉料粒度、转速和轧距对白口铁磨损性能的影响,采用扫描电子显微镜对其磨损表面形貌进行观察。结果表明,磨料粒度对白口铁磨损性能的影响极为显著,磨损的主要形式有塑变疲劳剥落、多冲疲劳磨损和脆性剥落。研究结果可为提高磨辊的耐磨性和减少加工过程对面粉的金属污染提供参考。     

小麦粒度硬度水分调节和制粉性能

阐述了小麦粒度范围和分离方法；小麦硬度和检测方法；小麦水分调节的理论、加水量、吸水率和渗透速度；不同粒度小麦的水分调节试验和不同粒度小麦的制粉性能试验：包括制粉结果、破碎磨剥刮率和中间货料出率、灰分曲线、蛋白质和面筋出率、粉质仪曲线数据，以及方案比较和建议。     

粒度对小麦粉及面制品品质影响的研究进展

小麦粉粒度不同,其组成成分和小麦粉品质存在显著差异。随着小麦粉粒度的减小,小麦粉的灰分减小,而色度、干湿面筋含量、损伤淀粉含量、蛋白含量和沉降值逐渐增加。不同粒度小麦粉做出的馒头、面条和面包的差异很大。随粒度的降低,馒头的比容、弹性、回复性增加。粒度越小,馒头的硬度越大,而色泽则越好。面条与面包的感官特性,食用品质等也受小麦粉粒度的影响。因此,在用小麦粉制作面制品时需要综合考虑各种因素。     

粒度对小麦粉质量及蒸煮食品品质的影响研究

选用硬质率70%的混合小麦,采用实验磨研磨、圆形验粉筛筛粉,得到7XX/9XX、9XX/11XX、11XX/13XX、13XX/15XX、15XX/17XX、17XX/-共6种不同粒度范围的小麦粉。通过检测其理化指标、流变学特性,并进行蒸煮实验,分析粒度对小麦粉质量及蒸煮品质的影响。     

小麦粉粒度对鲜湿面品质的影响

选取3种硬度不同的小麦,研磨筛分得到7XX/9XX、9XX/11XX、11XX/13XX、13XX/15XX、15XX-5种不同粒度的小麦粉,以此为原料制作鲜湿面条,测定鲜湿面的质构拉伸特性、水分分布、蒸煮吸水率、蒸煮损失、感官评价等进行研究对比,结果表明:小麦粉粒度达到11XX/13XX、13XX/15XX时,面条的硬度较小,弹性和咀嚼性好,感官评分较高。     

小麦粉粒度对淀粉性质的影响

采用粉筛与气流分级结合的方式对小麦粉进行分级，得到9XX/13XX、13XX/15XX、F1、F2、F3共5种粒度区间小麦粉，分别制取小麦淀粉，研究小麦粉粒度对淀粉理化指标、糊化特性、凝胶特性、热特性及结构特性的影响。结果表明，随着小麦粉粒度减小，淀粉含量先升高后降低，直链/总淀粉、降落数值及沉降体积下降，破损淀粉含量、淀粉糊透光率增加；淀粉凝胶咀嚼性与硬度呈现先减小后增大再减小的变化趋势，黏附性在F1粒度区间最小，内聚性下降，回复性呈先增大后减小的变化趋势，弹性则无显著性变化；13XX/15XX、F1、F2粒度区间的淀粉凝胶冻融稳定性好；各粒度区间小麦粉的淀粉糊化温度和糊化焓显著上升、黏度下降，淀粉结晶度增加、短程有序程度增加，F3粒度区间的淀粉糊化焓、结晶度最大，不易糊化。小麦粉粒度过大或过小都会对小麦淀粉性质造成不良影响，研究结果可为小麦制粉行业发展提供理论基础。     

吸风粉的基础特性研究

分别从A、B、C、D4条小麦制粉生产线中采集不同工序的吸风粉及加工的小麦,研究不同工序吸风粉及小麦粉的基础特性.结果表明:气力输送风网的吸风粉粒度相对较小,小颗粒淀粉所占比重较高,粗淀粉含量较低,灰分与蛋白质含量较高.吸风粉蛋白质含量与加工小麦的蛋白质呈正相关.小麦粉后处理风网吸风粉与气力输送风网吸风粉相比,其粒度与粗淀粉含量明显较高,蛋白质含量则相对较低,仅稍高于小麦粉的蛋白质含量.     

Effects of wheat flour particle size on physicochemical properties and quality of noodles

The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of the flour mill to obtain wheat flour in five different particle sizes. The results showed that milling intensity significantly reduced the particle size and increased the damaged starch content and sedimentation value, but there were no significant differences in protein or ash contents. The reduction of wheat flour particle size significantly decreased the peak viscosity, trough viscosity, final viscosity, breakdown, and setback of the blends, while there were no significant differences in pasting temperature. Stress relaxation characteristics indicated that as the particle size of wheat flour decreased, dough hardness increased. The noodles made from wheat flour with a smaller particle size had a higher water absorption rate and cooking loss rate. Textural profile analysis parameters showed that as the particle size of wheat flour decreased, the hardness, chewiness, recovery, and adhesiveness of noodles showed increasing trends, and there was no significant difference in elasticity. In summary, it is found that the quality of the noodles made by sample C (D₅₀: 78.47 µm) is better.     

不同粒度小麦粉的蛋白质性质研究

选用75~123μm的筛网将小麦粉进行筛理分级后,得到7种不同粒度的小麦粉颗粒,并将其分为大中小3种颗粒。通过对其总蛋白质含量、蛋白质组分含量、湿面筋含量、面筋指数、巯基二硫键及蛋白质二级结构的分析,探究不同粒度小麦粉的蛋白质性质。结果表明,不同粒度区间小麦粉的蛋白质性质存在显著差异。与中小颗粒粉相比,大颗粒小麦粉中蛋白质含量、面筋含量、二硫键含量较高,面筋质量较好,蛋白质的二级结构较为稳定,且大颗粒小麦粉的蛋白性质与原粉较相似,其中3号粉的蛋白质品质高于原粉,这表明当小麦粉粒度在95~112μm时,小麦粉蛋白质性质得到提升。而中小颗粒小麦粉的蛋白质性质差异性不显著。整体而言,大颗粒小麦粉的蛋白质质量及结构稳定性相对较好。     

Resveratrol alters texture and provides nutritional benefits in white-salted noodles

The effects of resveratrol (RSV) addition on quality of fractionated wheat flour and the corresponding cooked white-salted noodles were investigated. Commercial wheat flour was fractionated into four particle size groups, that is <45, 45–65, 65–105 and >105 μm. RSV was incorporated into the fractionated flour at three different levels. Swelling power increased in each of the four particle size groups with the addition of RSV. RSV at 0.5% led to a decrease in rapidly digestible starch and an increase in slowly digestible starch. Antioxidant capacity increased with the addition of RSV except for the >105 μm particle size group, which declined in oxygen radical absorbance capacity value. Smaller particle size could increase antioxidant capacity, but extremely small particle size may decrease it. Addition of RSV increased tensile strength and decreased hardness of cooked noodles. This study showed that resveratrol addition to wheat flour had potential to bring quality and health benefits.     

Effect of grain hardness,fractionation and cultivars on protein,pasting and dough rheological properties of different wheat flours

Coarse flour fractions (CFFs) and fine flour fractions (FFFs) obtained from flour milled from twelve different wheat cultivars varying in grain hardness index (GHI) were evaluated for particle size distribution, pasting and protein characteristics. Cultivars with greater hardness produce flour with high protein content had more proportion of large size particles. FFF had higher unextractable polymeric protein, solvent retention capacity (SRC), sedimentation value (SV) and dough stability (DS) than their corresponding CFF. Both FFF and CFF from cultivars with lower hardness showed lower sodium SRC. CFF showed higher pasting viscosities than their corresponding FFF, and difference in these properties was greater amongst soft cultivars. DS increased with decrease in grain hardness, but medium hard cultivars showed exceptionally higher value. The concentration of HMW‐GS in the CFF was higher than FFF of hard wheat cultivars, whereas the concentration of LMW‐GS in the CFF and FFF was not influenced by the fractionation of flour.     

Effects of particle size in wasted bread flour properties

Bread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wasted bread can be milled into flour to be used in the elaboration of other food products. Milling can generate flours with different particle sizes that influence their properties. This study analysed the effect of particle size (200, 500 and 1000 μm) on the hydration, pasting and gel properties of flours elaborated with four different stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorption capacity than wheat flour. No differences in water absorption properties after heating were observed. The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtained were weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a less aggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.     

小麦粉粒度变化与淀粉损伤程度

从小麦淀粉的原生态(粒径大小与分布)出发,首先拿等级粉的粗细度与之比较,分辨淀粉损伤的综合程度和倾向,进而对工艺中各研磨部位的面粉粒度、淀粉损伤程度进行分析研讨,以化验的量化结果,揭示淀粉损伤的真实面貌。紧紧抓住面粉粒度变化和淀粉损伤程度的同步因素,逐渐深入,诠释不被重视的等级粉淀粉损伤原因和专用粉能适应不同面制品要求的理论基础,提出了研究淀粉损伤和面粉粒度是制粉工艺研究的当务之急。     

复合米粉挤压膨化制品配方的研究

以大米为基料,面粉、糯米粉、玉米淀粉、马铃薯淀粉为辅料,采用挤压膨化工艺制作膨化制品,研究了大米粉进料颗粒度、各辅料添加量对膨化制品L值、b值、吸水性、水溶性、容重、硬度等品质指标的影响,筛选出了大米粉最佳进料颗粒度为60目。在此基础上设计正交试验,优选出最佳配方为以大米粉为基准(计为100),辅料配比为面粉25%、糯米粉20%、玉米淀粉15%、马铃薯淀粉15%;利用该配方制得产品的L值为59.69、b值为12.96、水溶性指数为30.95%、吸水性指数为5.08g/g、容重为126.72g/L、硬度为617.3g,产品感官品质优良。     

挤压与汽爆麦麸添加对小麦粉糊化特性的影响

以低筋、中筋和高筋小麦粉为材料,考察原麦麸、挤压麦麸和汽爆麦麸的添加量、粒度对小麦粉糊化特性的影响。结果表明：在0.178～0.250 mm粒度范围内,随着麦麸添加量的增加,小麦粉峰值黏度、最终黏度和回生值都显著性下降（P＜0.05）,而糊化温度和糊化起始时间则呈现二次曲线增加的趋势。汽爆麦麸和挤压麦麸对于小麦粉糊化起始时间和糊化温度的提升效果明显高于原麦麸。随着原麦麸粒径的减小,中筋、高筋小麦粉的峰值黏度、最终黏度和回生值均呈现先降低再升高的变化趋势,而3 种麦麸糊化温度和糊化起始时间呈现下降趋势。在0.150～0.420 mm粒度范围内时,原麦麸的粒度对低筋小麦粉回生值的影响具有显著差异（P＜0.05）;挤压麦麸和汽爆麦麸的粒度对中筋小麦粉峰值黏度的影响无显著差异（P＞0.05）;原麦麸和汽爆麦麸的粒度对高筋小麦粉峰值黏度的影响具有显著差异（P＜0.05）。     

小麦入磨水分和硬度对研磨特性的影响

在间歇式实验制粉系统上研究了硬度和水分调节对小麦研磨特性的影响。皮磨系统对入磨水分的变化敏感，随着水分的增加，小粒度麦渣心的提取率基本保持不变，而大粒度麦渣心的提取率显著降低；皮磨系统面粉出率增加，面粉灰分也降低；细麸皮的出率基本保持不变，而粗麸皮的出率显著增加。用硬麦获得的麦渣、麦心的数量显著高于软麦的，特别是大粒度麦渣心的数量，小粒度麦渣心的数量基本一样；硬麦在皮磨系统面粉的出率低于软麦，而总出粉率高于软麦；硬麦的细麸皮和次粉的出率和软麦基本一致，而粗麸皮的出率显著低干软麦。水分调节和硬度对小麦研磨特性的影响相似。