不容忽视的小麦水分调节工艺

水分调节工艺是面粉生产关键工序之一,通过对影响小麦水分调节诸多因素的分析,阐述小麦水分调节的重要性,提出最佳着水润麦和水分调节的方法。面粉厂要根据实际情况及小麦粉品质的要求,在不同季节,选择适宜的水分调节方法,灵活掌握,控制最佳入磨水分,达到最佳制粉效果。     

小麦室温强力着水设备的研究

小麦在制粉前利用水、热、时间三种因素的作用,改善小麦的工艺性质,称作小麦的水分调节,即小麦着水。小麦复水分为室温水分调节和加温水分调节。加温水分调节复水方式设备造价高、占地面积较大,目前,中小型面粉厂较少采用。室温小麦复水是将小麦颗粒的水分调节到最佳碾磨性能,从而使小麦出粉率、能耗、淀粉破损等指标达到最佳。适宜的入磨水分,可使小麦适应制粉工艺的要求,保证制粉工艺过程的相对稳定,便于操作管理;同时可保证面粉的水分符合规定的标准。国内外普遍采用的复水设备有：基本型着水设备;检测着水前小麦水分的着水自…     

信息

精确的水分控制产生有效的小麦研在粮食加工中最高的费用来自于采购原料小麦。根据不同的市场,粮食费用约占整个生产费用的80%之多。高出粉率或更好的面粉对面粉厂的效益具有很大的影响。因此,合适的小麦水分调节是至关重要的。在粮食加工业,人们知道小麦水分调节的重要性。小麦着水意味着加入最合适的水分改善性能以适合研磨,同时,小麦的水分也决定着成品的水分,其间有高度的经济相关性。正确的小麦加水是达到最佳出粉率、低灰分(矿物质)面粉的基础,小麦的着水是和小麦品种、研磨工艺、籽粒的硬度、原粮的最初水分有关,对这个工序最主要的…     

浅谈小麦水分调节及我省小麦水分调节现状

阐述了小麦水分调节对加工工艺的影响,介绍了小麦水分调节工艺及我省小麦水分调节工艺现状和小麦水分调节发展趋势。     

我厂小麦水分调节的一点体会

1 小麦水分调节的重要性 小麦的水分调节是面粉厂制粉工艺中的一个重要环节,适宜的入磨小麦水分对于改善小麦的工艺品质、稳定生产工艺,保证面粉质量起着重要的作用.小麦水分调节需要根据小麦的品种、等级、着水量、润麦时间及具体的生产工艺等相关因素进行掌握,最终应达到水分在小麦胚乳中分布均匀,使胚乳松软,而麸皮部分韧性增加,不易破碎,麸皮与胚乳部分易于分离、便于剥刮,从而提高产品质量与出粉率,并降低电耗和生产成本.     

小麦水分与制粉工艺

小麦水分与制粉工艺郑州面粉厂（４５０００３）张英小麦的水分调节是获得最好制粉效果的重要条件之一。水分调节工作要根据小麦的品质、着水量、温度、润麦时间及制粉工艺这些相关的因素来掌握。最佳的润麦时间，要求达到水分在胚乳内均匀的分布，胚乳松软，易于碾磨；麸...     

浅谈小型面粉厂磨前喷雾着水

浅谈小型面粉厂磨前喷雾着水江苏省南通市第二粮食机械厂（２２６００１）陆峰国内小型面粉厂生产等级粉的工艺已逐步成熟。为了保证入庭前小麦的水分达到制粉工艺要求和各品种小麦水分的一致性，必须进行水分调节。因此，水分调节工序是整个制粉过程中的重要环节。一般分...     

采用微波测水与自适应控制的小麦着水系统

阐述了小麦水分调节的重要性、微波水分检测器的构成,论述采用自适应控制技术的小麦自动着水系统的构成,以及自适应控制系统的工作方式等.     

小麦粉水分高低引起的量变与商业危害

相对于小麦粉中的国标水分而言,粉中水分的偏高或偏低,能引起重量和干物质(各物质组分)的增减变化,影响着企业和消费者的利益。制粉企业要恪守国标,把好小麦水分调节关,保证产品水分合格上市。     

北方地区提高润麦效果的方法

通过对影响小麦水分调节诸多因素的分析,结合实践,提出了北方提高润麦效果的方法。方法包括：外墙要保温隔凉;增加麦间和润麦仓仓容;采用2次着水润麦和喷雾着水;气温较低地区设暖麦设施。同时,根据季节、温度、小麦水分、软硬麦比例,掌握好润麦水分。     

Water Binding Capacity of Commercial Produced Native and Modified Starches

The water binding capacities of five cereal and three tuberous starches, as well as fourteen modified wheat starches were determined using a Differential Scanning Calorimetry technique. Of the native starches, the tuberous ones had the highest moisture binding capacities. The influence of amylose/amylopectin ratio on water binding capacity was examined using waxy maize, normal maize and high amylose maize starches and increases in amylose level were found to result in reduced water binding. Chemical modification caused a reduction in the water binding capacity of wheat starch presumably as a result of blocking water binding sites on the starch molecules. Pregelatinized wheat starch showed a higher water binding capacity than wheat starch as a consequence of the disruption of the internal structure of the granule.     

Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro Imaging

ABSTRACT: A correlation between moisture content (M, g water/ g dry matter) and transverse relaxation time ( T ₂) of water protons in standard wheat gel samples was established by NMR. Changes in moisture distribution in Japanese noodles were estimated from T ₂ of water protons obtained by NMR micro imaging using the correlation. Penetration of water from the surface to the core during boiling and homogenization of moisture content after boiling were clearly observed in the MR images and moisture profile. A local minimum of T ₂ of water protons was detected in the moisture profile of noodles boiled in tap water.     

Quantitative Determination of Bound Water By NMR

SUMMARY— A Nuclear Magnetic Resonance (NMR) instrument was used to measure the amount of liquid water in a complex colloidal system over a broad temperature range. The bound water content, defined as that which remained liquid at 0°F (−18°C), was 0.29±0.01 g water per g dry solid in case of a wheat flour dough. This value was independent of total moisture content for doughs of the same flour with moisture contents greater than 24.6%. NMR signals indicated that most of this water remained liquid at −58°F (−50°C). This method gives a direct reading of bound water and is nondestructive of sample.     

Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley

All ultra-low-fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull-less waxy barley flour or meal to formulations provided the greatest purge control; 4% normal starch barley, wheat flour and potato starch were intermediate; 0.25% kappa-carrageenan or 1% soy protein concentrate had little effect on water holding and texture. Expressible moisture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to compress. For most sensory properties, barley fractions performed similarly to wheat flour; however, waxy barley provided superior water holding during storage.     

Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation

Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D₂O than it did with H₂O. Varying the D₂O:H₂O ratio of flour doughs had no effect on the longitudinal (T₁) or transverse (T₂) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T₁ and T₂ with increasing moisture content. Staling of bread crumb was accompanied by decreased T₁ and T₂, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.     

Water vapour permeability of edible bilayer films of wheat gluten and lipids

Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m⁻² mmHg⁻¹ 24h⁻¹, which was less than that obtained with low density polyethylene.     

制曲小麦润料条件的优化研究

对制曲原料小麦进行了润料水量和润料时间的研究,得出了:①8h小麦整体吸水量达到饱和,同时,吸入的水量与润料水用量成正比;②12h小麦内部吸水量达到饱和,同时小麦内部吸入的水量与润料水用量成正比;③加水量一定的条件下,随润料时间的延长,出粉率基本呈直线上升状态.加水量越多,同等润料时间的出粉率越高,随时间延长的出粉率增幅...     

Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch

ABSTRACT: The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.     

MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling

Existing cooking rate equations fail to describe the change of moisture content profile in starchy foods during cooking. There is a need for a new model. In this paper, an experiment on water migration during boiling was performed using a slab of wheat flour dough. The moisture content profile was measured by an MRI method. The result was compared with predictions made using mathematical models. The existing mathematical model was found to predict a much more rapid change than that measured by experiment. The accuracy of the prediction was considerably improved when a new model was applied: a mathematical model based on a new concept that water migration is driven by water demand.     

冷等离子体处理的小麦次粉单分子层水和结合水特性研究

为了解释冷等离子体（CP）处理提高小麦次粉吸水率,采用动态水分吸附仪测定120W低压强射频氦或氧CP处理不同时间样品的水分吸着等温线。结果表明,Caurie方程能够拟合出等温线,其系数C0给出样品吸附水的密度,对吸附或解吸样品,随着同一功率氦或氧CP处理时间增加,吸附水的密度没有差异,而系数M0给出样品单分子层吸附水含量,对吸附或解吸样品,随着同一功率氦CP处理时间增加,单分子层水含量显著增加;对氧等离子体处理的样品,其吸附单分子层水含量随着处理时间增加则先减少后增加,而解吸单分子水含量随着处理时间增加呈现减少趋势。为了提高Caurie方程的拟合度,将M0修正为A+Bt(t是温度,A和B是常数)。分析修正Caurie方程的系数显示,随着120 W氦CP处理次粉时间（0～180 s）的增加,单分子层水、吸附水分子层数、结合水含量及水吸附表面积均呈现持续增加的趋势;对氧CP,这些指标在前60s处理呈现增加趋势,之后再延长处理时间则显示减少趋势。结果表明,与氧冷等离子体比较,高能量的氦冷等离子体改善了次粉蛋白质和多糖的亲水性,随着处理时间延长,这些大分子吸附水的表面积和层数、单分子层和结合水...