颗粒度对面粉揉混特性和糊化特性及面条中水分分布的影响分析.pdfVIP

2016 年第 29 卷第 9 期 粮食与油脂 47 颗粒度对面粉揉混特性和糊化特性 及面条中水分分布的影响分析 宋燕燕，王远辉，陈　洁 （小麦和玉米深加工国家工程实验室，粮油食品学院河南工业大学，　河南郑州　450001 ） 摘　要：深入探讨不同粒度面粉在揉混特性和糊化特性上的差异，并研究不同粒度小麦粉所制得 的面条中水分分布差异。试验结果表明：不同粒度小麦粉的揉混特性和成品面条中水分的形态分 布存在差异主要是由于筛分所引起的化学成分含量变化造成的，与颗粒大小无显著相关性；而面 粉的糊化特性则受粒度和化学成分等因素共同影响。颗粒在 180~200 目区间的面粉具有相对较 好的揉混特性，面条中深层结合水含量更多。 关键词：粒度；面粉；揉混特性；糊化特性；水分分布 Effect of particle size on dough mixogrph parameters ，pasting properties and water distribution in noodle SONG Yan-yan ，WANG Yuan-hui ，CHEN Jie （National Engineering Laboratory of Wheat Corn Further Processing ，College of Food Science and Technology ，Henan University of Technology ，Zhengzhou 450001 ，Henan ，China ） Abstract ：The dough mixogrph parameters and pasting properties of different particle size flour were further researched. The water distribution of noodles made by different particle size wheat flour was studied. The results showed that the dough mixogrph parameters of wheat flour and moisture distribution in noodle were mainly influenced by the change of chemical composition caused by screening ，and had no significant correlation with the particle size. While the pasting properties of flour were affected by the size and chemical composition. Wheat flour in 160~180 mesh had a better dough mixogrph parameters and more deep combined water in the noodles. Key words ：particle size ；wheat flour ；dough mixogrph parameters ；pasting properties ；moisture distribution 1008―9578（2016）09―0047―05 中图分类号：TS213.24 文献标识码：A 文章编号： 〔3〕 小麦粉由颗粒组成，其粒度是关键的物理指标之 细粉面团有更小的比体积。Niu 等 研究发现，在同 一。小麦经过加工制粉得