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.
ZHANG Jian
,
ZHANG Jie
,
FAN Di
,
LI Meng-qin
,
AI Zhi-lu
. The effect of wheat flour particle size on dough quality and protein components[J]. Food and Fermentation Industries, 2018
, 44(11)
: 124
-129
.
DOI: 10.13995/j.cnki.11-1802/ts.015911
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