将小麦研磨制粉,利用12 XX、13 XX、15 XX的筛绢筛理分级并测定其相应指标,研究粒度对小麦粉理化指标、面团特性、蛋白组分及其二级结构的影晌。结果表明,随着小麦粉粒度的减小,小麦粉色泽明显提高,蛋白质和灰分含量增加,湿面筋含量、面筋指数、面团稳定时间、面团拉伸面积、面团最大拉伸阻力、面筋质量与面团强度均逐渐下降;面团中的谷蛋白含量、高分子质量谷蛋白(HMW-GS)及面筋中的二硫键(—S—S—)的含量随粒度的减小呈下降趋势,面团中醇溶蛋白含量及巯基(—SH)含量呈上升趋势,小麦粉面团中α-螺旋、β-转角含量随粒度的减小而呈下降趋势,β-折叠与无规则卷曲含量则相反;湿面筋含量、面筋指数随着粒度的减小而逐渐下降,且当粒度>112 μm小麦粉面筋特性品质优于原始小麦粉,粒度100~112 μm小麦粉面筋特性品质接近于原始小麦粉,而粒度88~100 μm与粒度<88 μm的小麦粉的面筋特性品质劣于原始小麦粉。因此,在制粉过程要合理地控制面粉的粒度即可得到优质的面粉,没有必要将面粉研磨过细。
The medium gluten wheat was milled and sieved into 4 different particle size flour using 12 XX, 13 XX and 15 XX bolting-silk. Then the important property parameters were measured. The effect of flour size on its' ultra-microstructure, Farinaceous and Extensograph properties, protein components and protein second-structure were examined. It was shown that with the increase of flour particle size, the dough's strength weakened,the content of ash and total protein increased and the content of wet gluten, gluten index, stability time, maximum resistance to extension, extension energy were all decreased. When flour particle size decreased, the brightness (L* value) of flour increased and the yellowness (b* value) decreased; the content of glutenin, HMW glutenin and disulfide bonds (—S—S—) decreased, but the content of gliadin and mercapto group(—SH) increased; furthermore, the amount of α-spiral and β-turn decreased, while the amount of intermolecular β-fold and random coil increased. Overall, the quality of the flour ( particle size>112 μm) is better than the control (before sieving classification), the quality of the flour (100-112 μm) is similar with the control, while the flour of particle size 88-100 μm and less than 88 μm are worse than the control. Therefore, the particle size of flour should be controlled properly and no need overgrinding in milling process.
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