摘要
为研究超微粉碎时间对全麦粉及面团品质特性的影响,以小麦为原料,采用低温直接粉碎法对全籽粒小麦进行超微粉碎处理,考察了粒径对全麦粉的糊化特性、热机械学特性、面团流变学特性和面片色度、质构的影响。结果表明:随着粉碎时间的增加,全麦粉的粒径呈降低趋势,D50由107.20μm降低到45.65μm,粒径分布更加集中。峰值黏度降低,回生值由623.33mPa·s降低到485.33mPa·s,因此,减小粒径可延缓面团及制品的老化;面片硬度也随粒径减小逐渐降低,弹性、内聚力逐渐升高,面团吸水率由65.7%增加至76.7%,稳定时间呈上升趋势。小麦籽粒低温超微粉碎技术可以改善全麦粉的品质,可应用于全谷物加工。
In order to study the effect of ultrafine grinding time on the quality characteristics of whole wheat flour and dough,wheat was used as raw material and the whole grain wheat was ultra-finely ground by direct grinding method.The effects of particle size on the gelatinization characteristics,thermomechanical properties of whole wheat flour rheological properties of dough,color and texture of dough were investigated.The results showed that with the increase of crushing time,the particle size of whole wheat flour decreased,and the D50 decreased from 107.20 um to 45.65 um.The particle size distribution was more concentrated.The peak viscosity decreased,and the setback value decreased from 623.33 mPa·s to 485.33 mPa·s.The reduction of particle size could delay the aging of dough and product.The hardness of dough gradually decreased with the decrease of particle size,and the elasticity and cohesion gradually increased.The water absorption rate of dough increased from 65.7%to 76.7%,and the stabilization time also showed an upward trend.The low-temperature ultrafine grinding technology of wheat grains can improve the quality of whole wheat flour,and it is feasible to apply this technology to the field of whole grain processing.
作者
范美琪
陈林
权煜
王成祥
张美娜
郝建雄
FAN Mei-qi;CHEN Lin;QUAN Yu;WANG Cheng-xiang;ZHANG Mei-na;HAO Jian-xiong(College of Food Science Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050000,China;Hebei Tongfu Health Industry Co.,Ltd.,Shijiazhuang,Hebei 051430,China)
出处
《粮油食品科技》
CAS
CSCD
北大核心
2024年第4期161-168,共8页
Science and Technology of Cereals,Oils and Foods
基金
国家重点研发计划(2022YFF1100504-05)
河北省农业科技成果转化资金项目(V1648647450672)。
关键词
全籽粒小麦
面团
超微粉碎
粉碎粒径
品质特性
whole kernel wheat
dough
ultrafine grinding
ground particle size
quality characteristics
