小麦制粉过程中水分状态分布及与品质特性关系研究

本研究以小麦制粉过程中的各系统粉为原料,研究各粉路小麦粉水分状态分布与品质特性的关系。采用核磁共振仪测定小麦粉的水分状态分布情况,并与其品质特性进行相关性分析。结果表明:皮磨粉蛋白含量最高,渣磨粉含量最低而白度最高,尾磨系统中损伤淀粉含量最高。各系统粉中,结合水弛豫时间T_(21)无显著差异,中间状态水弛豫时间T_(22),唯有尾磨粉具有显著性差异,自由水弛豫时间T_(23)差异性显著;前、后路粉中,T_(21)及其质子密度A21无显著差异,T_(22)、T_(23)及相对应的质子密度差异显著,且后路粉均值基本大于前路粉。3种状态水分中,结合含水量有越接近皮层越低的趋势,但降幅较小,而自由水含量则明显增加,中间状态水变化较小。各系统粉的水分状态与其品质特性具有内在相关性,该研究可为选择性配置小麦粉提供理论参考。

Study on the Relation of Moisture Distribution and Quality characteristic during Wheat Milling

The relationship between quality properties and distribution of the moisture of flour from different system during milling process was studied.The correlation analysis between distribution of the moisture of flour measured by NMR and quality properties was analyzed. The result indicated that break system had the highest protein content, the scratch system had the lowest protein content but the best whiteness, tailings system had the highest damaged starch content. Among the wheat milling streams, relaxation time T21 had no significant difference while relaxation time T22 varied significantly in the tailings system, as for the relaxation time T23, there was significant difference. Between the front system and the later system, T21 and proton density A21 showed no significant difference while opposite results were shown in T23 and A23, and the average of posterior powder was greater than ahead powder. When more closing to the cortex, bound water had a decreased tendency, but the decline was small, while free water increased strongly, and middle water changed slightly. There was certain inherent correlation between the moisture of various existence state and quality properties ,the research showed that the theoretic foundation for producing and mixing flour selectively.