小麦粉水分的吸附与解吸特性-食品科学.PDFVIP

※基础研究 食品科学 2012, Vol.33, No.19 45 王明洁，吴小丽，袁 建，鞠兴荣，周 洲 (南京财经大学食品科学与工程学院 江苏省粮油品质控制及深加工技术重点实验室，江苏 南京 210046) 摘 要：在4种温度(10 、20 、30 、40 ℃)和相对湿度11%～87%的条件下，采用静态平衡称量法测定高、中、低筋 小麦粉的吸附与解吸平衡水分，并绘制吸湿等温线，拟合Logistic模型建立吸湿等温线的经验公式。结果表明：在 特定温度条件下，高、中、低筋小麦粉的吸湿等温线基本重合，吸湿等温线为“S”型；以中筋小麦粉为实验对象 时，得出了以下结论：在等温线图中，10、20 、30℃吸湿等温线依次向右下方移动，40 ℃吸湿等温线与30℃的基本 重合；在10、20 、30℃条件下，存在吸附滞后现象，温度越低，滞后环越明显。在40 ℃条件下，未出现滞后现象。 建立的吸湿等温线经验公式是有效的。 ：小麦粉；吸附；解吸；吸湿等温线 Moisture Adsorption and Desorption Characteristics of Wheat Flour WANG Ming-jie ，WU Xiao-li ，YUAN Jian ，JU Xing-rong ，ZHOU Zhou (Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Processing Technology, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China) Abstract ： High-gluten, middle-gluten and low-gluten wheat fl ours were determined by static equilibrium gravimetric method for adsorption and desorption equilibrium moisture contents under different conditions of temperature (10, 20, 30 ℃ and 40 ℃) and humidity (11%—87%). Based on the obtained data, moisture adsorption isotherms were plotted and a logistic model was fi tted to establish an empirical formula. Substantially the same moisture adsorption isotherms of high- ‘ ’ gluten, middle-gluten and low-gluten wheat fl ours were observed as an S -shaped pattern under specifi c conditions. The adsorption isotherms of middle-gluten wheat four at 10, 20 ℃and 30 ℃ displayed a shift towards the bottom right of the coordinate. Middle-gluten wheat four revealed basically the same adsorption isotherm at 40 ℃ an