调质对小麦粉粒度及组分的影响

调质是小麦研磨前不可缺少的工序之一，可有效改善制粉效果和小麦粉品质。本文通过改变调质水分（14.5%、15.5%、16.5%）、调质温度（25、35、45 ℃）及调质方式（真空调质、常规调质），探究调质对小麦粉粒度及其组分的影响。结果表明，随着调质水分增加，小麦粉颗粒度先变细后变粗，出粉率、灰分、总蛋白、麦谷蛋白和破损淀粉呈降低趋势，L*与醇溶蛋白增大，总淀粉先降低后升高。提高调质温度后小麦粉颗粒度、总淀粉与支链淀粉逐渐增大，总蛋白、麦谷蛋白和破损淀粉逐渐减小。与常规调质相比，真空调质后小麦粉整体粒径较大，醇溶蛋白和破损淀粉含量较低，麦谷蛋白和支链淀粉含量较高。不同调质条件对小麦制粉品质有显著差异，在调质水分为15.5%、调质温度25 ℃时，小麦粉最细、出粉率较高、灰分较低，小麦制粉品质较好。

Effect of Tempering on Granule Size Distribution and Main Components of Wheat Flour

Tempering is an indispensable process before wheat grinding,which can effectively improve the milling effect and quality of wheat flour.In this paper,the effects of tempering on the granule size distribution and its composition of wheat flour were investigated by changing the water content(14.5%,15.5%,16.5%),temperature(25,35,45℃)and way of tempering(vacuum conditioning,conventional conditioning).The results showed that with the increase of tempered water,the granule size of wheat flour first became fine and then coarse,the yield,ash,total protein,glutenin and damaged starch decreased,L and gliadin increased,and the total starch decreased first and then increased.After increasing the tempering temperature,granule size,total starch and amylopectin of wheat flour increased gradually,while the total protein,glutenin and damaged starch decreased gradually.Compared with conventional conditioning,vacuum-conditioned wheat flour had larger overall granule size,lower content of gliadin and damaged starch,and higher content of glutenin and amylopectin.The quality of wheat flour was significantly different under different tempering conditions.When the tempering moisture and the temperature were 15.5%and 25℃,the granule size of wheat flour had the highest fineness,higher yield,lower ash content and better quality.