淀粉厂B淀粉等下角料的综合开发利用

我国是历史上最早用小麦制造面筋与淀粉的国家.但长期以来,小麦淀粉产量很少.近年来,由于小麦丰收,库存过剩,开发利用小麦淀粉意义重大.小麦淀粉制造中,谷朊粉的分离与B-淀粉的利用,是影响小麦淀粉经济效益的关键.小麦淀粉生产中.由于蛋白质与淀粉分离困难,无论是谷朊粉或是淀粉,都要经过两次分离,而且有约12%的B-淀粉.这部分淀粉,含有大量的戊糖类杂质与结构性蛋白质,很难分离与利用.     

国内外小麦淀粉产品标准对比

我国是世界上种植小麦面积最大的国家,也是小麦产量最大的国家。随着小麦淀粉的营养价值与应用越来越受人关注,小麦淀粉及其制品的卫生安全也逐渐引起了人们的重视。小麦淀粉的卫生指标主要包括二氧化硫含量、重金属含量及微生物指标。本文简述小麦淀粉的生产工艺,比较解析小麦淀粉的国内外标准,讨论小麦淀粉卫生指标的意义。     

国内外小麦淀粉产品标准对比

我国是世界上种植小麦面积最大的国家,也是小麦产量最大的国家。随着小麦淀粉的营养价值与应用越来越受人关注,小麦淀粉及其制品的卫生安全也逐渐引起了人们的重视。小麦淀粉的卫生指标主要包括二氧化硫含量、重金属含量及微生物指标。本文简述小麦淀粉的生产工艺,比较解析小麦淀粉的国内外标准,讨论小麦淀粉卫生指标的意义。      

小麦B淀粉概述

小麦B淀粉是生产小麦淀粉、谷朊粉的副产物,其产量占面粉总量10%～20%;该文介绍小麦B淀粉来源、组分特点及其利用情况。     

小麦B淀粉开发利用的研究进展

小麦B淀粉是小麦淀粉、谷朊粉生产的副产物，其产量占面粉总量的10％-20％。综述了小麦B淀粉开发利用进展情况。     

小麦淀粉生产工艺的探讨

小麦,是世界粮食作物中产量占首位的谷物。但在世界淀粉生产中以小麦为原料的。仅占极少部分,约占5%左右。我国的小麦产量居世界前列,基本用于生产各种等级的面粉。在小麦     

小麦淀粉的研究现状

小麦淀粉是小麦中的主要成分和重要储能物质,其性质直接影响小麦资源的开发与利用,近年来,很多学者对小麦淀粉的各个方面都在进行深入的研究。该文概述小麦淀粉的结构特点,综述小麦淀粉的糊化、回生、冻融稳定性、凝胶性等功能特性,以及小麦淀粉的应用,并针对小麦淀粉的发展趋势进行前景展望,以期为小麦淀粉的进一步研究利用提供参考,并促进其在食品及非食品领域的开发利用。     

小麦麸皮淀粉的分离制备与特征分析

利用中性蛋白酶制备小麦麸皮淀粉条件的基础上,进一步分析所制备小麦麸皮淀粉的形态及理化特性。结果表明：中性蛋白酶法制备小麦麸皮淀粉的最佳条件为中性蛋白酶质量浓度3g/L、反应温度45℃、反应时间90min,在此条件下,100g 麸皮的淀粉产量为14.86g、蛋白含量为0.25%;麸皮淀粉中蛋白含量和破损淀粉含量均较低,小淀粉粒体积分数为58.4%;与面粉淀粉相比,麸皮淀粉中直链淀粉含量和糊化值较低,膨胀势较高,淀粉粒的相对结晶度较小。     

高淀粉含量对鱼肉重组制品弹性和白度的影响

为研究小麦淀粉、玉米淀粉和马铃薯淀粉对鱼肉重组制品弹性和白度的影响.以小麦淀粉、玉米淀粉和马铃薯淀粉的添加量为因素.弹性为考察指标做单因素和正交试验,得出试验工艺条件为小麦淀粉20%、玉米淀粉16%、马铃薯淀粉18%.与传统的15%淀粉添加量进行对照试验.结果表明,以上淀粉添加量的鱼肉重组制品在白度和弹性上都比传统的鱼肉重组制品高.     

小麦深加工及综合利用技术

从新型面粉产品的开发,小麦淀粉与变性淀粉的生产与利用,小麦谷朊粉与谷朊粉改性,小麦加工副产物的利用等方面对小麦深加工技术进行综述。     

小麦面筋蛋白结构及其改性研究

小麦面筋蛋白是生产小麦淀粉时副产品,具有价格低廉、产量大等特点。小麦面筋蛋白因分子量大、结构复杂、溶解性低而使其应用受限,因此在认识小麦面筋蛋白结构基础上,研究其结构及性能方面改性方法,对拓宽小麦面筋蛋白应用和缓解小麦过饱和问题都大有裨益。     

Agronomic Factors Related to the Quality of Wheat for the Starch Industry. Part I: Sprout Damage

The wheat starch industry in the Netherlands processes about 300.000 t of wheat annually. However, only a small percentage of this wheat is grown in the Netherlands although it has been demonstrated that Dutch wheat varieties can also be successfully processed. Climatological and cultural aspects can however negatively affect Dutch wheat quality. Due to climatological conditions the Dutch wheat regularly suffers from sprout damage. It is for this reason that the effects of sprout damage on processing quality and quality of gluten and starch have been investigated using a pilot scale gluten starch separating system. Low levels of sprout damage appeared to have no effect on gluten yield and even improved the gluten coagulation. In baking tests also no effect of sprout damage on gluten quality could be detected. On the other hand, low levels of sprout damage may lead to a lower starch yield and starch has low viscosity characteristics, limiting its scope of application. Also the amount of solubles in the waste water was increased. These findings lead to a further definition of requirements of wheat for the starch industry, enabling future selection of wheat on the basis of more accurate criteria.     

谷朊粉和小麦淀粉添加量对重组面团冻藏品质的影响

面团的冷冻保存品质无法满足鲜湿面条工业化生产的要求。为了研究面团主要组分（面筋蛋白和淀粉）对面团冷冻品质的影响,以高筋小麦面粉（50%）、谷朊粉和小麦淀粉（不同比例）为原料进行面团重组,-18℃冻藏20 d分析其水分分布、流变特性、糊化特性、凝胶强度、微观结构以及氢键强度,以100%原小麦面粉作为对照组。结果表明,随着谷朊粉:小麦淀粉比例从4:1减小至1:4,冷冻重组面团中的水分分布逐渐由结合水向自由水迁移,弹性模量从125900 Pa降低至73020 Pa;样品的各项糊化参数增大,凝胶硬度也由114.30 g增大到181.39 g。扫描电镜观察发现,谷朊粉:小麦淀粉比例越低越不利于面筋蛋白网络结构的均匀性。添加了谷朊粉和小麦淀粉后,重组面团中的氢键强度均大于对照组,且随着谷朊粉:小麦淀粉比例的减小不断增大。当谷朊粉:小麦淀粉为4:1时,冻藏20 d的重组面团的弹性模量值比对照组高49.95%,有效延缓了面团在冻藏过程中的品质劣变。将淀粉与面筋蛋白进行面团重组可以提高面团的黏弹性,进而有利于其冷冻保存品质。     

Some Effects of the Minor Components of Wheat Starch on Glucose Syrup Production

The recent increase in demand for vital wheat gluten has led to an expansion of the starch/gluten separation industry, resulting in increased availability of wheat starch. The vast majority of the starch used in the U. K. is derived from N. American maize. The majority of this starch is used for glucose syrup production. In studying possibilities for extending the potential use of starch from the European wheat crop for syrup production, we have investigated the factors which influence the commercially-important properties of glucose syrups derived from wheat and maize. In this paper we illustrate the importance of the minor components found in wheat starch preparations, and give details of the techniques used for their selective removal in the laboratory: some of these techniques have potential for industrial application. Procedures for syrup production from these selectively extracted starches are described, together with an assessment of the effects of the minor components on both process and product characteristics. Although both wheat and maize starches contain similar levels of minor components, the effects and fate of these during syrup production differed. However, it was found that with suitable pretreatments to wheat starch, syrups of similar process and product characteristics may be obtained from wheat and maize starches.     

Wet-milling of wheat flour: industrial processes and small-scale test methods

Commercial manufacture of wheat starch and vital wheat gluten involves physical separation of starch granules and gluten particles formed in a neutral aqueous system. The wet-separation of gluten proteins and starch from wheat flour is based on their water insolubility, density, and particle size. Upon wetting, gluten proteins in wheat endosperm aggregate and form particles that are larger in size but less dense than starch granules. Wheat starch and vital gluten are currently produced industrially through wet-milling of wheat flour principally by four processes; the Martin, Alfa-Laval/Raisio, Hydrocyclone, and the High-Pressure Disintegration (HD) processes. The industrial processes differ mainly in the forms of the flour-water mixtures presented to the fractionation equipment (centrifuge, hydrocyclone, or screen) or in the initial separation practice of starch and gluten fractions from flour. However, the processes essentially merge into one as the intermediate starch and gluten-particle streams are purified to give >98% pure starch and ∼80% protein vital gluten. Handling of a second-grade starch stream, flour water-soluble, and fibrous residues may differ at various processing steps. Small-scale tests are available to assess the wet-milling quality of flours to be wet-processed by the Martin, Batter, Alfa-Laval/Raisio, and the HD processes. Yet, there are no laboratory tests reported for the Hydrocyclone process. Given the development of numerous new wheat varieties each year and of high-amylose and waxy wheats, it is important that small-scale wet-milling tests to assess the wet-milling quality and suitability of flour samples for the industrial processes be available.     

An energy analysis of the manufacture of wheat starch and related products

A study was made of energy use in the manufacture of wheat starch and related products. The process examined, the Tenstar method, used wheat flour as the raw material for producing the following products: wheat starch in a dry or wet form, dried wheat gluten, a glucose syrup and powdered dextrose. Energy use in the associated flour milling process was also examined. Milling and the transport of wheat and flour accounted for 1.27-1.31 GJ t^?1 dry solids (DS) of each Tenstar product, whereas manufacture required between 4.81-31.33 GJ t^?1 product DS. Wet starch was the least energy intensive product and dried gluten the most energy intensive on this basis. However, the energy inputs to gluten when related to this product's protein content, showed wheat gluten to be a dietary protein source whose production has a very low energy requirement (57.8 GJ t^?1 protein). The energy requirements for manufacturing powdered dextrose are similar to reported requirements for refining sucrose from sugar beets, giving an energy ratio (gross calorific energy output: energy input) of 0.53 for dextrose, as compared to 0.49-0.71 for beet sugar.     

馒头硬化机理探讨

详细分析了馒头在贮存过程中硬度和支链淀粉结晶的变化规律,研究表明,馒头中支链淀粉结晶、小麦蛋白质与淀粉分子之间的交互作用是影响馒头硬化的主要因子。具体讲,馒头中支链淀粉结晶速率加快或小麦蛋白质和淀粉之间的交互作用加强,会加速馒头的硬化,而改善馒头的比容可以延缓馒头的硬化。     

面条品质与小麦粉品质特性关系的探讨

选用品质不同的小麦粉33份制作面条,探讨小麦粉品质性状和面条煮面品质的关系。结果表明,面条品质是小麦粉多种品质性状综合作用的结果,不同小麦粉品质性状对面条外观和质地作用的方向和程度不同,蛋白质质量(面筋强度和延伸性)和淀粉糊化特性对面条品质的影响较大,蛋白质质量对面条质地有较大的正向影响,对面条外观有一定的负向影响,淀粉糊化特性对面条外观和质地均有显著正向作用,而蛋白质数量对面条适口性和韧性也有一定正向作用。面筋强度较高、淀粉特性好的小麦粉适宜制作优质面条。     

小麦淀粉与谷朊粉生产

指出了小麦淀粉与谷朊粉生产的重要性；简要叙述了小麦淀粉与谷朊粉生产的历史、典型工艺及最新动态。着重介绍了韦斯伐里亚公司的三相卧螺工艺，并对新旧工艺进行对比，指出了小麦淀粉与谷朊粉生产中的关键问题，并进行了探讨。