摘要
通过对小麦制粉系统各粉路面粉品质特性的研究,可为实现在线配粉、达成专用粉的开发提供技术支撑。本研究以小麦制粉过程中39个粉路面粉为研究对象,通过系统全面测定面粉白度、湿面筋含量、蛋白质含量、淀粉糊化特性、粉质参数和拉伸参数,比较不同粉路面粉品质差异性,运用主成分分析、因子分析和聚类分析方法分析不同粉路面粉间的品质变化规律。研究发现:前路心粉白度、淀粉糊化特性普遍高于其它粉路;后路心粉淀粉糊化特性、稳定时间、粉质质量指数普遍低于其它粉路;皮粉面团形成时间、稳定时间、粉质质量指数、拉伸面积、延伸度高于其它粉路;皮粉和重筛粉蛋白质含量、湿面筋含量普遍高于心粉。主成分分析发现前4个主成分累计方差贡献率达87.6321%,基本上能综合粉路面粉品质特性的大部分信息;根据面粉品质特性,利用聚类分析可以将39个粉路分为四类,第一类包括18个粉路,第二类包括12个粉路,第三类包含5个粉路,第四类包含4个粉路。检测结果可作为生产不同专用粉的参考和依据,同时为改进小麦粉加工企业制粉工艺提供参考。
The purpose of this research was to determine wheat quality characteristics of individual flour flow,to better define their functional characteristics in flour blending,and to develop patent flour with certain quality specifications.In this study,flour whiteness,wet gluten content,protein content,starch pasting properties,farinograms parameters,and extensograms parameters were investigated among the 39 individual flour flows.The quality differences were assayed by principal component analysis,factor analysis and cluster analysis.The results showed that the whiteness and starch pasting properties of the former streams of core flour were generally higher than those of other flour flow;The starch pasting properties,stabilization time and farinograph quality index of the latter break streams of core flour were generally lower than those of other mill streams;The dough development time,stabilization time,farinograph quality index,extensibility area and extensibility of the flour from break system were higher than those of other mill streams;The content of protein and gluten in the flour from break system and re-sieve flour was generally higher than that in core flour.Principal component analysis showed that the first four principal components contributed 87.6321%of cumulative variance,and basically synthesize most information of flour quality characteristics.According to the quality characteristics of flour,the flour sample in 39 individual flour flows can be divided into four categories by cluster analysis.The first category comprises 18 flour flows,the second category comprises 12 flour flows,the third category comprises 5 flour flows and the fourth category comprises 4 flour flows.The results can be used as a reference and basis for developing patent flour with certain quality specifications in the commercial mills.
作者
郭家宝
赵彦坤
高振贤
戚茂乾
张国丛
班进福
GUO Jiabao;ZHAO Yankun;GAO Zhenxian;QI Maoqian;ZHANG Guocong;BAN Jinfu(Shijiazhuang Academy of Agricultural and Forestry Sciences,Shijiazhuang 050041,China;Wheat Engineering Research Center of Hebei Province,Shijiazhuang 050041,China;Hebei Zhaoluo Flour Industry Co.,Ltd.,Shijiazhuang 050041,China)
出处
《食品工业科技》
CAS
北大核心
2022年第23期267-275,共9页
Science and Technology of Food Industry
基金
石家庄市科技计划项目(211170082A)
河北省重点研发计划项目(19226432D)。
关键词
小麦
制粉系统
各粉路
品质特性
差异性
wheat
milling systems
different flour flow
quality characteristics
differences
