[关键词]
[摘要]
面粉粒度是评价面粉品质指标,对面粉及其制品的品质有重要影响。为研究粒度对面粉品质的具体影响,实验通过筛分方法,将4种商品粉进行粒度分级(140~160目,160~180目,180~200目,200目以上),研究商品面粉在不同粒度区间的分布情况,采用激光粒度仪扫描各区间面粉的粒度分布,测定各面粉区间的水分、灰分、破损淀粉含量、粗蛋白含量、面筋指数、湿面筋含量、干面筋含量,分析各区间面粉的成分变化及理化指标差异。研究表明,破损淀粉含量随粒度减小呈增加趋势,颗粒越小其破损淀粉含量越高;160~180目(96~80 μm)和180~200目(80~75 μm)区间的中间粒度面粉其理化性质与其它区间差异较大,通过方差分析发现不同粒度面粉的破损淀粉含量、粗蛋白含量、干面筋含量、湿面筋含量、面筋指数等指标均存在显著性差异。
[Key word]
[Abstract]
Particle size is an important index used to evaluate the quality of flour, as it influences the properties of wheat flour and its products. In order to study the specific effect of particle size on flour quality, four commercial flours were classified into four particle size ranges (140~160 mesh, 160~180 mesh, 180~200 mesh, and 200 mesh and above) by sieving. The distributions of the four commercial flours across the different size ranges were studied, and a laser particle size analyzer was used to scan the particle size distribution of flour in each range. The gluten index and the contents of moisture, ash, damaged starch, crude protein, wet gluten, and dry gluten of all ranges of flour were measured, and the change in the composition and differences in the physicochemical indices of all ranges of flour were analyzed. The results showed that a small particle size led to a high content of damaged starch. The physicochemical properties of the flour samples in the ranges of 160~180 mesh (96~80 μm) and 180~200 mesh (80~75 μm) were significantly different from those in other ranges, and variance analysis showed significant differences in the damaged starch content, crude protein content, dry gluten content, wet gluten content, and gluten index among the flours with different particle sizes.
[中图分类号]
[基金项目]
公益性行业(农业)科研专项(201303070);小麦和玉米深加工国家工程实验室开放课题项目(2015001247);河南工业大学高层次人才基金项目(2015BS009)