食品与发酵工业 >

2025 , Vol. 51 >Issue 14: 113 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042250

研究报告

制粉方式对小麦全麦粉及其面条品质的影响

  • 来思彤 ,
  • 崔清亮 ,
  • 王键美 ,
  • 孙元琳 ,
  • 刘瑞
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  • 1(运城学院 生命科学系,山西 运城,044000)
    2(山西省特优农产品梯次高值利用技术创新中心,山西 运城,044000)
    3(山西农业大学 农业工程学院,山西 太谷,030801)
第一作者: 博士,讲师(崔清亮教授为通信作者,E-mail:qlcui@126.com)

收稿日期: 2025-01-24

  修回日期: 2025-03-21

  网络出版日期: 2025-08-01

基金资助

山西省基础研究计划项目(202303021222237)国家自然科学基金面上项目(32072222)山西省优秀博士来科研专项项目(QZX-2023040)运城学院博士科研启动项目(YQ-2024002)2023年运城学院应用研究项目(YY-202301)山西省技术创新中心基地项目(202404010920021)运城学院校级食品科学与工程重点学科项目(XK-2021016)

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Effect of milling method on quality of wheat whole-wheat flour and its noodles

  • LAI Sitong ,
  • CUI Qingliang ,
  • WANG Jianmei ,
  • SUN Yuanlin ,
  • LIU Rui
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  • 1(Department of Life Sciences, Yuncheng University, Yuncheng 044000, China)
    2(Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng 044000, China)
    3(College of Engineering, Shanxi Agricultural University, Taigu 030801, China)

Received date: 2025-01-24

  Revised date: 2025-03-21

  Online published: 2025-08-01

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摘要

小麦全麦粉营养价值高,但全麦粉货架期短,全麦制品口感差。为探究制粉方式对小麦全麦粉及其面条品质的影响,该研究利用直接粉碎法和回添法制备全麦粉,比较了全麦粉的营养组成、淀粉组成、面筋特性、糊化特性、货架期及其面条的微观结构、蒸煮特性、质构特性、感官品质。结果表明,全麦粉的总黄酮、总酚含量显著高于精制麦粉(P<0.05),但麦麸在形成面团的过程中会干扰面筋蛋白的聚合,形成不连续的网状结构,导致全麦面条的断条率和蒸煮损失率高,质构特性和感官品质差。随回添全麦粉中麦麸粒径的减小,面筋蛋白的聚合程度增加,面条的断条率和蒸煮损失率降低,质构特性和感官品质提高。直接粉碎法和回添法所制全麦粉的干面筋和湿面筋含量、面筋指数、乳酸保留力差异不显著(P>0.05),但直接粉碎全麦粉破损淀粉含量高,吸水率高,面条的弹性差、蒸煮损失率高、质构特性和感官品质差。此外,回添全麦粉的货架期长于直接粉碎全麦粉,减小回添麦麸的粒径不影响全麦粉的货架期。因此,回添法有利于延长全麦粉的货架期,减小回添麦麸粒径可改良全麦粉的加工品质,该研究结果可为全麦粉的加工提供理论指导。

关键词： 制粉方式; 直接粉碎法; 回添法; 粒径; 全麦粉; 麦麸

本文引用格式

来思彤 , 崔清亮 , 王键美 , 孙元琳 , 刘瑞 . 制粉方式对小麦全麦粉及其面条品质的影响[J]. 食品与发酵工业, 2025 , 51(14) : 113 -121 . DOI: 10.13995/j.cnki.11-1802/ts.042250

Abstract

Wheat whole-wheat flour has high nutritional value, but whole-wheat flour has a short shelf-life, and whole-wheat products have poor taste.To investigate the effect of the milling method on the quality of wheat whole-wheat flour and its noodles, the whole-wheat flour was prepared by the direct milling method and add-back method, and the nutrient composition, starch composition, gluten characteristics, pasting characteristics, shelf-life, and microstructure, cooking characteristics, textural characteristics, and sensory quality of whole wheat flour and its noodles were compared.Results showed that the total flavonoid and total phenol contents of whole wheat flour were significantly higher than those of refined wheat flour (P>0.05), but a discontinuous mesh structure was formed during the dough formation due to the interference of bran with gluten protein polymerization, which resulted in a high rate of broken and cooking loss, poor textural characteristics, and sensory quality of whole-wheat noodles.With the decrease of bran particle size in the add-back whole wheat flour, the degree of gluten protein polymerization increased, resulting in a decrease in the rate of noodle breakage and cooking loss, and an increase in textural properties and sensory quality.The differences in dry and wet gluten contents, gluten index, and lactic acid retention between whole wheat flour made by direct milling and add-back were not significant (P<0.05), but the high content of broken starch and water absorption of direct milled whole wheat flour resulted in poor elasticity, high cooking loss, and poor textural characteristics and sensory quality of noodles.In addition, the shelf-life of add-back whole wheat flour was higher than that of direct milling whole-wheat flour, and reducing the particle size of back-added bran did not affect the shelf-life of whole-wheat flour.Therefore, the add-back method was beneficial in extending the shelf life of whole wheat flour and reducing the size of add-back bran could improve the processing quality of whole wheat flour, and the results of this study could provide theoretical guidance for the processing of whole wheat flour.

Key words： milling method; direct milling; add-back method; particle size; whole wheat flour; wheat bran

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