搞好冬季专用粉生产的技术措施

面粉专用粉,其中以面包粉和糕点粉两大类为主。面包粉选用进口小麦和国产强筋（硬质）小麦为原料加工而成,而糕点粉则选用进口低筋小麦和国产弱筋（软质）小麦为原料。由于两种小麦品质不同,所以在加工工艺上有很大差异。本文就冬季如何利用好温水润麦,以及润麦水分、时间对硬麦和软麦的工艺及操作与同行交流。     

搞好冬季专用粉生产的技术措施

面粉专用粉,其中以面包粉和糕点粉两大类为主.面包粉选用进口小麦和国产强筋(硬质)小麦为原料加工而成,而糕点粉则选用进口低筋小麦和国产弱筋(软质)小麦为原料.由于两种小麦品质不同,所以在加工工艺上有很大差异.本文就冬季如何利用好温水润麦,以及润麦水分、时间对硬麦和软麦的工艺及操作与同行交流.     

浅谈佐竹公司的小麦剥皮制粉技术

小麦剥皮的关键设备为着水润麦机和小麦剥皮机。小麦剥皮制粉的优点：①缩短粉路；②缩短润麦时间；③提高生产能力；④提高出粉率⑤减少设备投资；⑥降低面粉中细菌含量；⑦减少损伤淀粉含量。     

浅谈小麦专用粉的生产操作

详细阐述了生产专用粉的关键环节。在面粉加工中,原料小麦是基础,不同品质的小麦可以采用配麦工艺;设备和工艺是保证,清理工艺采用四筛、两打、两去石、一制麦、两精选、三磁选、四风选、三着水、两润麦;制粉采用中长粉路;完善的面粉后处理段工艺和配粉工艺是生产专用小麦粉的补充,还要使用先进完善的检测设备和正确使用添加剂。     

面粉加工过程中温水润麦效果的研究

小麦润麦是面粉加工过程中的重要环节,通过试验以及实际生产情况来看,用温水润麦后,具有提高皮层韧性,降低面粉灰分,提高高等级面粉出率,降低细麸屑数量和提高面粉品质等优点。研究冬季和夏季分别用温水与冷水润麦在面粉的灰分,湿面筋,白度,麸星面积,粉质拉伸等方面指标的变化,结果表明用温水润麦制粉效果更好。面粉企业可根据自己的原粮情况,选择合适的润麦时间、润麦水分和润麦时水的温度。     

通过调整粉路减少面粉中麸星含量的探讨

面粉中麸星的多少直接反映面粉加工精度的高低,也就制约着小麦出粉率的高低.影响麸星含量的因素很多,如:小麦清理不彻底、润麦时间的长短、净麦水分调节不合理、制粉工艺的不完善、设备操作不当等等.本文仅从制粉工艺方面来谈谈粉路调整和麸星含量的关系.     

浅谈小麦喷雾着水

小麦喷雾着水是小麦经光麦清理后进净麦仓前的一次着水,至少属二次或三次着水。 此次着水与润麦着水有所不同。润麦着加水量大,通过较长时间的润麦,使水分渗透麦粒的各个部位,达到水分均衡,而喷雾着水着水量仅0.2%～0.5%,在净麦仓内的润麦时间仅20～40 min,只润皮层,水分渗入不到胚乳中去,进一步加大皮层与胚乳结构力学性质上的差别,增加皮层韧性。对减少面粉麸星,降低面粉灰分,增加面粉白度,提高面粉质量起到了重要作用。     

冬季生产提高面粉粉色技术初探

冬季生产面粉提高面粉粉色,要解决润麦仓冬季结冰问题,提高调质着水的水温,控制在40～50℃间,着水量控制在15.2%～15.3%,延长润麦时间.同时要把软、硬小麦搭配比例控制在40：60.加强小麦的清理和皮磨、心磨系统的粉流控制,注重清粉工艺和磨粉机的操作,发挥撞击松粉机的作用.     

润麦条件对面粉出粉率的影响

面粉出粉率对于面粉加工极为重要。在面粉加工过程中,润麦条件对面粉出粉率有很大的影响,通过试验可知:润麦条件对面粉出粉率影响大小分别为:水分含量>盐水含量>润麦时间。其中水分含量的增加能够显著提高系统粉和面粉总出粉率;盐水含量的增加能够显著改善面粉出粉率的结构构成,增加1M的出粉率,降低其余系统粉的组分比例;而润麦时间虽然对系统粉出粉率影响较低,但是在润麦时间达到54h后也能够增加1M的出粉率。对面粉品质也有较大的影响。     

关于面粉厂清麦工艺组织的若干意见

面粉加工过程中,必要的小麦清理和适当的水份调节,是保证产品质量的重要条件。为了切实搞好小麦清理,认真做到保证产品质量,提高产品纯度的要求,扭转当前面粉厂不同程度地存在着小麦清理流程过于简单,清理效率差,净麦质量下降的情况,对面粉厂清麦工艺组织提出如下意见:     

小麦粉麸星的量化检测与分析

对制粉生产中不同制粉系统的42个小麦粉样品以及不同类型的实验磨磨制的20个小麦粉样品分别进行麸星及灰分含量测试.测试结果表明,麸星仪可以敏锐地感应出制粉生产线不同系统小麦粉中麸星含量及麸星斑点的细微变化,并通过数据和图像显示出来.不同制粉系统小麦粉的麸星含量与灰分含量呈正相关,其相关系数达0.8097,但不同实验磨粉机磨制的小麦粉样品,二者的相关系数变幅较大.麸星仪对白麦麦皮的感应相对较差.     

论小麦水分调节的力学效应与潜伏功能

论述了小麦制粉前水分调节的意义和水分的力学效应。通过对全粒小麦、麦皮、麦胚进行不同水分下的抗力实验,证明润水可以创造皮心分离的条件,但是加水量多少和润麦时间的长短都与水分的力学效应有很大关系,应根据粉路的长短,制定合适的润麦水分和润麦时间。并以某面粉厂为例,详细介绍了制粉各系统出粉量粉质和水分的变化。     

Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production.

Batches of whole wheat contaminated with ochratoxin A were produced by inoculation with Penicillium verrucosum under controlled conditions in the laboratory. The fate of ochratoxin was followed through initial cleaning, abrasive scouring of the outer grain coat, milling into wholemeal wheat or into 10 milled fractions. Bread was baked from both wholemeal flour and straight-run white flour. Concentrations of ochratoxin A in the cleanings, scourings, and the bran and offal fractions were increased, but reduced in the white flour. Scouring removed up to 44% of the ochratoxin A present, but only a small further loss occurred in the bread-making process. An overall reduction of about 75% could be achieved in white bread using a combination of cleaning scouring and removal of the bran and offal fractions. Maximum overall reduction in producing wholemeal bread was about 40%. The reduction in ochratoxin A that can be achieved must be considered in relation to economic constraints concerning the disposal of wasted grain. Appropriate strategies for the use or disposal of potentially highly contaminated cleanings, scourings, bran or offal must be established.     

两种制粉方式对紫粒小麦营养功能成分的影响

采用机械分层碾磨和石磨制粉2种加工方式,对"贵紫4号"紫粒小麦加工的面粉和麸皮进行淀粉、粗蛋白、脂肪、粗纤维、维生素、矿物质、氨基酸、总酚、花青素等营养功能成分的对比分析。结果表明,机械分层碾磨和石磨制粉,对面粉和麸皮的营养功能成分影响显著(P<0.05),机械一等粉和机械麸皮的常规营养成分、钙、铁、锌和维生素含量分别高于石磨面粉和石磨麸皮,而石磨面粉的硒含量比机械一等粉高113.90%,石磨制粉的花青素含量比机械制粉高4.90%,说明2种加工方式各有优缺。从氨基酸组成看,"贵紫4号"紫粒小麦的AAS评分高于普通小麦9.70%,且麸皮中的赖氨酸评分大于1(变为非限制性氨基酸),花青素含量达2 904.93 mg/kg,是麸皮入粉进行全麦加工的优质原料。     

小麦清理工艺的新变化及碾麦技术的应用

随着我国小麦面粉质量的不断提高,近10年来小麦加工清理技术有了很大的发展,清理工艺不断改进,清理设备不断更新。简述了小麦清理工艺的发展过程,总结了当前小麦清理技术的最新进展,并重点介绍了碾麦清理技术的应用与效果．最后分析、展望了小麦清理技术的发展前景。     

PHYSICAL,CHEMICAL, and THERMAL CHARACTERIZATION of WHEAT FLOUR MILLING COPRODUCTS1,2

Hard red winter (HRW) and hard red spring (HRS) wheat milling coproducts (bran, germ, shorts, and red dog) from three commercial flour mills and the Kansas State University pilot mill were evaluated for differences in physical, chemical, and thermal properties. the ranges of bulk density for bran, germ, and red dog determined at three moisture levels were 146.5 to 205.2 kgm^?3, 269.2 to 400.6 kgm^?3, and 298.9 to 398.1 kgm^?3, respectively. the true density ranking order was: red dog >shorts = germ >bran, independently of the moisture level. Red dog had the smallest geometrical mean diameter with the highest variation (coefficient of variation of 23.8%). There was a significant (P < 0.05) difference among wheat blends and milling flows in the thickness of bran and germ at the same particle separation size. the image analysis study determined that the equivalent projected area diameter of bran at the same separation size was significantly (P < 0.05) larger than that of germ. the ratio between the equivalent projected area diameter and the particle thickness were within ranges of 15.7 to 37.6 for bran and 15.5 to 32.2 for germ particles. the chemical composition (ash, protein, lipids and fiber) ranges were determined for each coproduct. Ranges of thermal conductivity for bran, germ, shorts, and red dog were 0.049 to 0.074, 0.054 to 0.0907, 0.057 to 0.076, and 0.063 to 0.080 W(mK)^?1, respectively. Specific heat of coproducts, measured with a differential scanning calorimeter, exhibited a wider range [1.08–1.94 kJ(kgK)^?1] than that observed in whole wheat kernels and wheat flour. the variability observed among the samples was due to the different wheat sources and characteristic milling flows for the flour mills.     

小麦入磨水分和硬度对研磨特性的影响

在间歇式实验制粉系统上研究了硬度和水分调节对小麦研磨特性的影响。皮磨系统对入磨水分的变化敏感，随着水分的增加，小粒度麦渣心的提取率基本保持不变，而大粒度麦渣心的提取率显著降低；皮磨系统面粉出率增加，面粉灰分也降低；细麸皮的出率基本保持不变，而粗麸皮的出率显著增加。用硬麦获得的麦渣、麦心的数量显著高于软麦的，特别是大粒度麦渣心的数量，小粒度麦渣心的数量基本一样；硬麦在皮磨系统面粉的出率低于软麦，而总出粉率高于软麦；硬麦的细麸皮和次粉的出率和软麦基本一致，而粗麸皮的出率显著低干软麦。水分调节和硬度对小麦研磨特性的影响相似。     

Effect of different milling methods on chemical composition of whole wheat flour

In order to assess the effect of different types of milling methods on protein and lipid composition of whole wheat flour, two types of wheat varieties belonging to strong and weak wheat type were selected and milled in different mills such as plate, hammer, stone and roller mills. The temperatures generated during grinding of wheat in stone, plate, hammer and roller mills were 90, 85, 55 and 35 °C respectively. The studies on SDS-PAGE indicated degradation in proteins of whole wheat flour obtained from stone and plate mills, especially in the high molecular glutenin regions. Greater loss of total amino acids was also observed in the above milled flours when compared with that of hammer and roller milled samples. Free lipid content was lower in flours milled in stone and plate mills when compared with that of flours milled in other mills. Unsaturated fatty acid content, particularly linolenic acid, was lower in stone milled flour (1.3%) followed by plate mill (2.2%), hammer mill (2.8%) and roller flour mill (3.8%). The trends in the above values as influenced by different milling methods remained similar both in the weak and strong wheat types.     

小麦制粉工艺控制与设备操作管理

小麦制粉过程中,原粮的多样性、设备的不稳定性、操作的随意性、气候的多变性等不确定因素．严重影响小麦制粉工艺和小麦粉品质的稳定。同一条小麦制粉生产线,相同的原粮。不同的操作管理,将会产生明显不同的制粉效果。着重从研磨工序、筛理工序、清粉工序等方面探讨、分析了小麦制粉工艺的控制与设备的操作管理。良好的工艺和设备是前提,正确的操作技能是保障。需要在小麦制粉中综合考虑,熟练掌控操作技能,不断探索和积累。因此,各工段工序的操作都要尽职尽责,相互协作,精心操作。只有通过控制制粉过程各环节．确保麸粉最大限度地分离,才能提高出粉率,才能达到优质、高产、高效的最佳制粉效果。     

Antioxidant and free radical scavenging activities of whole wheat and milling fractions

The effects of milling on the phenolic content and antioxidant capacity of two wheat cultivars, namely CWAD (Canadian Western Amber Durum; Triticum turgidum L. var. durum) and CWRS (Canadian Western hard red spring; Triticum aestivum L.) were studied. The milling of wheat afforded several fractions, namely bran, flour, shorts and feed flour. In addition, semolina was the end-product of durum wheat milling. Among different milling fractions the bran had the highest phenolic content while the endosperm possessed the lowest amount and this was also reflected in free radical and reactive oxygen species (ROS) scavenging capacity, reducing power and iron (II) chelation capacity of different milling fractions in the two cultivars. This study demonstrated the importance of bran in the antioxidant activity of wheat, hence consumption of whole wheat grain may render beneficial health effects.