食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 194 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029915

研究报告

小麦粉粒度对淀粉性质的影响

  • 刘梦 ,
  • 温纪平 ,
  • 刘帅 ,
  • 黄梦凡 ,
  • 王静
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  • 1(河南工业大学 粮油食品学院,河南 郑州,450001)
    2(国家小麦加工技术研发专业中心,河南 郑州,450001)
第一作者:硕士研究生(温纪平教授为通信作者,E-mail:wjp1380@163.com)

收稿日期: 2021-11-01

  修回日期: 2021-12-17

  网络出版日期: 2023-04-06

基金资助

国家重点研发计划项目(2018YFD0401001)

收起

Effect of granularity of wheat flour on properties of starch

  • LIU Meng ,
  • WEN Jiping ,
  • LIU Shuai ,
  • HUANG Mengfan ,
  • WANG Jing
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(National Wheat Processing Technology R&D Center, Zhengzhou 450001, China)

Received date: 2021-11-01

  Revised date: 2021-12-17

  Online published: 2023-04-06

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摘要

采用粉筛与气流分级结合的方式对小麦粉进行分级,得到9XX/13XX、13XX/15XX、F1、F2、F3共5种粒度区间小麦粉,分别制取小麦淀粉,研究小麦粉粒度对淀粉理化指标、糊化特性、凝胶特性、热特性及结构特性的影响。结果表明,随着小麦粉粒度减小,淀粉含量先升高后降低,直链/总淀粉、降落数值及沉降体积下降,破损淀粉含量、淀粉糊透光率增加;淀粉凝胶咀嚼性与硬度呈现先减小后增大再减小的变化趋势,黏附性在F1粒度区间最小,内聚性下降,回复性呈先增大后减小的变化趋势,弹性则无显著性变化;13XX/15XX、F1、F2粒度区间的淀粉凝胶冻融稳定性好;各粒度区间小麦粉的淀粉糊化温度和糊化焓显著上升、黏度下降,淀粉结晶度增加、短程有序程度增加,F3粒度区间的淀粉糊化焓、结晶度最大,不易糊化。小麦粉粒度过大或过小都会对小麦淀粉性质造成不良影响,研究结果可为小麦制粉行业发展提供理论基础。

关键词： 小麦粉; 粒度; 淀粉; 淀粉凝胶; 特性

本文引用格式

刘梦 , 温纪平 , 刘帅 , 黄梦凡 , 王静 . 小麦粉粒度对淀粉性质的影响[J]. 食品与发酵工业, 2023 , 49(5) : 194 -199 . DOI: 10.13995/j.cnki.11-1802/ts.029915

Abstract

The wheat flour is classified by the combination of powder sieve and airflow classification to obtain wheat flour in five particle size ranges, including 9XX/13XX, 13XX/15XX, F1, F2, and F3. The effect of wheat flour particle size on starch physical and chemical properties, gelatinization properties, gel properties, thermal properties, and structural properties were studied. Results showed that the grain size of wheat flour decreased, the starch content first increased and then decreased, the relative content of amylose decreased, the falling value decreased, the settling volume decreased, the content of damaged starch increased, and the light transmittance of starch paste increased. The chewiness and hardness of starch gels first decreased, then increased and then decreased. The adhesiveness in the F1 particle size range was the least, cohesiveness decreased, and the gumminess first increased and then decreased, while the springiness had no significant change. The starch gels in the particle size range of 13XX/15XX, F1, and F2 had good freeze-thaw stability. The particle size of wheat flour decreased, the starch gelatinization temperature, and gelatinization enthalpy of wheat flour in each particle size range increased significantly, the starch crystallinity increased, and the degree of short-range order increased. The starch gelatinization enthalpy and crystallinity in the F3 particle size range were the largest, and starch was not easy to gelatinize in this particle size range. The too-large or too-small particle size of wheat flour will have an adverse effect on the properties of wheat starch, the results can provide a theoretical basis for the development of the wheat flour industry.

Key words： wheat flour; granularity; starch; starch gel; properties

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