以小麦粉在不同粒度下的淀粉为研究对象，通过分析小麦粉在不同粒度下其破损淀粉含量、糊化特性、颗粒形态、晶体结构、消化特性、冻融稳定性以及热特性，从而探究小麦粉在不同粒度下其淀粉特性变化。研究结果表明：随着粒度的减小，其破损淀粉含量增加了78.11%、冻融稳定性从33.35%增加到49.19%；糊化特性中其黏度、衰减值整体呈先下降后升高趋势，糊化温度无显著性变化；淀粉颗粒由聚集到分散且表面更加粗糙；其淀粉的相对结晶度呈先升高后降低趋势，在粒度12XX/--时达到最大值为21.78%，且在中等粒度时淀粉其衍射峰强度较高。快消化淀粉含量先升高后降低，慢消化淀粉降低了22.01%，抗性淀粉含量在中等粒度时较低为59.88%。淀粉的热特性中峰值温度随着粒度的减小呈升高趋势，且小麦粉粒度为13XX/--时，其起始温度较高为58.55 ℃，而终止温度较低为69.72 ℃。综上所述，小麦粉在中等粒度时其淀粉特性整体表现较好。该研究可为小麦粉在不同粒度下其淀粉的生产需求提供一定的理论依据。

The damaged starch content, gelatinization characteristics, particle morphology, crystal structure, digestion characteristics, freeze-thaw stability, and thermal characteristics of starch from wheat flour at different particle sizes was analyzed to explore the changes in the characteristics of starch. The results showed that as particle size decreased, damaged starch content increased by 78.11% and freeze-thaw stability increased from 33.35% to 49.19%. Regarding gelatinization characteristics, the viscosity and attenuation values showed a trend of initial decrease followed by increase, whereas the gelatinization temperature showed no significant change. The starch granules became increasingly dispersed from an agglomerated state, and surface was roughness increased. The relative crystallinity of starch first increased and then decreased, reaching a peak value of 21.78% when the grain size was 12XX/--, and exhibited a high diffraction peak intensity at medium particle size. The rapidly digestible starch content first increased and then decreased, slowly digestible starch content decreased by 22.01%, and resistant starch content was 59.88% at medium particle size. Considering starch thermal characteristics, the peak temperature increased with decreasing particle size; when the particlesize of wheat flour was 13XX/--, the initial temperature was 58.55 ℃ and the final temperature was 69.72 ℃. In conclusion, the starch characteristics of wheat flour were generally superior at medium particle size. Our findings can provide a theoretical basis for the starch production requirements of wheat flour at different particle sizes.

国家重点研发计划项目(2018YFD0401001)；河南省科技厅重大专项(141100110900)