A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form

In this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were stored at 10, 20 and 30 °C for 0, 3, 6 and 9 months. After storage, wheat samples were investigated for hectolitre weight, gluten content, Zeleny sedimentation volume, enzyme activity, acidity, phytic acid and L colour value. Storage of wheat at different storage forms (spike and grain) and storage conditions showed considerable changes in grain quality. In general, the storage period of 3 months positively affected wheat quality. However, hectolitre weight, gluten, Zeleny sedimentation, enzyme activity, acidity and colour of wheat got worse at storage periods beyond 3 months. Hectolitre weight, wet and dry gluten, Zeleny sedimentation, phytic acid content and L Colour value of wheat stored in both spike and grain form significantly decreased during storage. However, the increase in grain moisture content, storage time and temperature resulted in significant increase in total titratable acidity and falling number values of wheat. Falling Number and phytic acid values of wheat stored in spike form were generally lower than wheat stored in grain form. Storage in spike form had a positive effect on especially wet gluten content of wheat stored at non-optimal storage conditions such as high grain moisture content and high temperature. Wet gluten of wheat stored in spike form was higher than that of wheat stored grain form after storage at 30 °C for 6 and 9 months. Wheat stored in spike form is more resistant than wheat stored in grain form against adverse storage conditions such as high moisture content and temperature and longer storage time.     

脱皮对紫糯小麦粉特性和面包焙烤品质的影响

研究了不同脱皮时间下制得紫糯小麦粉的理化特性和面团的流变特性,以及对面包焙烤品质和贮藏过程中老化程度的影响。紫糯小麦的脱皮时间分别设定为0、1、3、5、7 min,相当于约0%、1%、3%、5%、9%的皮层被去除。结果表明,随着紫糯小麦脱皮时间的延长,小麦粉的出粉率提高,蛋白质和灰分含量及面团的粉质和拉伸特性也发生改变。脱皮5 min后制得的紫糯小麦粉以15%比例添加到普通面包粉中,面包含水量显著增加,体积和质量呈增大趋势,并且面包结构变好,面包评分显著上升。此外,添加紫糯小麦粉的面包较长时间放置后仍然松软,能有效延迟贮藏期间面包的老化,在一定程度上延长了其货架期。     

小麦粉流变学特性品质指标间的关系研究

采用粉质仪、拉伸仪、吹泡仪和面筋仪分别对56种具有代表性的小麦粉样品进行检测,研究小麦粉的粉质特性、拉伸特性、吹泡特性和面筋特性等流变学品质指标间的关系。结果表明:粉质特性、拉伸特性、吹泡特性和面筋特性有些指标之间存在显著或极显著相关关系,有些指标各自具有特异性。小麦和面粉进行品质检测时,应根据其检测目的和食品用途选择使用合适的指标进行评价,提高研究和检测效率。     

法风烧饼用小麦粉品质要求的研究

以比容和感官评定为指标考察了不同面筋含量小麦粉对法风烧饼品质的影响,通过测定相应小麦粉的粉质特性、拉伸特性及动态流变学特性,确定了适合法风烧饼用小麦粉品质的要求.试验结果表明:当小麦粉湿面筋质量分数在33％左右,面团的形成时间为4.2～4.7 min,稳定时间为4.6～5.2 min,醒面时间在45、90、135 min时的拉伸比例分别为3.0、4.4、4.9左右,弹性模量为20 000～30 000 Pa,黏性模量为15 000～20 000 Pa时,制作出的法风烧饼品质较高.     

紫薯粉对小麦面团加工特性影响的研究进展

综述了近年来对紫薯—小麦混合粉加工特性的研究,总结了紫薯粉对小麦面团在粉质、质构、拉伸、动态流变等流变特性影响的变化规律,重点对糊化、老化两个热力学特性影响的变化规律进行总结,在此基础上,分析了当前紫薯—小麦混合粉研究中存在的问题,并对其未来的研究方向进行了展望。     

香菇粉对小麦面团热机械学和动态流变学特性的影响研究

本试验通过测定不同比例的香菇粉和小麦粉混合粉的热机械学和动态流变学特性,研究香菇粉对小麦面团特性的影响。结果表明,香菇粉的添加使小麦面团的吸水率增大,面团的形成时间和稳定时间先下降后上升,相应的蛋白质弱化度先升高后降低。香菇粉的添加使小麦面团的峰值黏度和回生值均显著降低。动态流变学试验显示:香菇粉的添加使得小麦面团的黏弹特性发生了显著的变化,储能模量(G')与损失模量(G")均呈现先降低后升高的趋势。而tanδ随香菇粉比例的增大呈现了先略微升高后明显降低的趋势,表明了混合体系中分子交联的程度有所增加,弹性比例增大。     

Effects of protein oxidation on the rheological behaviour of different wheat flour

Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α-helix and β-folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour.     

杂粮粉与小麦粉粘度特性比较研究

对几种杂粮粉与小麦粉的粘度特性进行了比较研究,结果显示:杂粮粉糊化温度和开始糊化的时间、热粘度及其稳定性、冷粘度及其稳定性等粘度特性都存在着明显的不同。为进一步了解小麦与杂粮淀粉的特性及应用开发提供了一定的理论依据。     

冷冻面团原料小麦粉的筛选及各指标的相关性分析

本实验选取了六种不同商业高筋小麦粉,采用粉质仪、拉伸仪和糊化仪对其进行基础成分和流变学特性的测定,并对所得指标数据进行相关性分析,同时对应用各小麦粉制作的冷冻面团的质构特性进行测定分析,筛选出北大荒高筋小麦粉适于制作冷冻面团。各特性指标进行相关性分析结果显示,吸水率与水分含量、蛋白质含量、最大拉伸阻力呈显著正相关(p<0.05),相关系数为0.849、0.789、0.828;形成时间与湿面筋含量、最大拉伸比例呈显著正相关(p<0.05),相关系数为0.900、0.885;形成时间与拉伸阻力、最大拉伸阻力、拉伸比例呈极显著正相关(p<0.01),相关系数为0.986、0.958、0.933;水分含量与最大拉伸阴力呈显著正相关(p<0.05),相关系数达到0.828;蛋白质含量与拉伸阻力、最大拉伸阻力、拉伸比例呈显著正相关(p<0.01),相关系数为0.986、0.958、0.933。      

Effect of wheat flour characteristics on sponge cake quality

BACKGROUND: To select the flour parameters that relate strongly to cake‐making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water‐soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake‐making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. © 2012 Society of Chemical Industry     

比重分级对小麦粉及海绵蛋糕品质的影响

研究比重分级对小麦粉及海绵蛋糕品质的影响.将比重分级后的轻麦、重麦与分级前的原麦碾磨制粉后制作蛋糕,比较分析小麦籽粒、小麦粉和蛋糕品质.研究结果表明:比重分级后重麦较原麦的不完善粒率下降22.10％,小麦粉的面筋指数增高6.88％,湿面筋含量增高9.22％,降落数值增加15.19％,面团稳定时间增加0.97 min,面...     

部分市售小麦粉的品质差异分析

对部分市售高筋小麦粉进行了粉质仪和拉伸仪的面团流变学测试 ,分析了几种国产小麦粉的品质差异的原因     

苦荞粉面团流变学特性的研究

面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。本实验研究了苦荞粉的流变学特性,发现苦荞粉不适宜单独加工焙烤食品,必须添加适量的辅料。通过添加不同比例的谷朊粉可不同程度地改善苦荞粉面团的流变学特性,进而改变其加工特性。     

小麦麸皮微波处理对全麦粉面筋品质和流变学特性的影响

目的 探讨小麦麸皮微波处理灭酶对全麦粉面筋品质特性和流变学特性的影响.方法 以中高筋小麦为原料,对麸皮微波处理后再回添到小麦粉中制得全麦粉,设置麸皮水分含量、微波处理时间和麸皮厚度3个变量因素,固定其中2个变量因素,探讨另1个变量因素对全麦粉中面筋特性和流变学特性的影响.结果 麸皮水分含量对湿面筋含量、面筋吸水率、面团...     

黑小麦全粉的流变学特性及复配混粉馒头的品质研究

通过对黑小麦全粉、与对照样特精粉复配混粉的面筋数量与质量测定,对黑小麦全粉占10%、15%、20%、25%、30%、40%、50%复配混粉进行流变学特性指标的测定及制作馒头成品以评价。结果表明:不同复配比例的混粉湿面筋数量表现比例越大含量越高;黑小麦全粉的流变学特性较差;复配混粉也都低于对照样特精粉的流变学指标;黑小麦全粉单独并不适合制作馒头,当复配比例在10%~15%时,馒头评价总分在80以上。     

Quality of maize grains treated with allyl isothiocyanate stored in hermetic bags

This purpose of this study was to evaluate the quality of maize grain treated with allyl isothiocyanate (AITC) and stored under hermetic conditions. Maize grains with moisture contents of 14.8 or 17.9% wet basis (w.b.) initial moisture content were packaged in high density polyethylene bags and submitted to treatment with AITC at a concentration of 300 μL kg⁻¹. The bags were stored in controlled temperature chambers at 15, 25 or 35 °C. At 30-day intervals, for a period of 150 days, three bags were removed from the chambers and the grains were submitted to commercial classification, moisture content, bulk density, germination potential and electrical conductivity analyses. It was verified that AITC at 300 μL kg⁻¹ has no significant effect on the physiological quality of maize grains stored in hermetic bags. The microbiological analyses indicate the control of fungi and yeasts on the grains stored with 17.9% w.b. and treated with AITC. The maize grains stored with 14.8% w.b. moisture content in hermetic systems suffered no deterioration and retained their quality for a longer period than grains stored with 17.9% w.b. moisture content, independent of AITC treatment.     

八种木聚糖单酶对裸麦粉品质影响的评价研究

本文采用质构分析法、感官评价法、流变学法、糊化特性测定等方法,探讨了不同添加量的8种木聚糖单酶(xyl-A1、xyl-A2、xyl-A3、xyl-A4、xyl-A6、xyl-A7、xyl-HI、xyl-HII)对裸麦粉面包品质、裸麦粉面团流变特性、裸麦粉糊化特性的影响。结果表明：裸麦粉面包中8种木聚糖单酶xyl-A1、xyl-A2、xyl-A3、xyl-A4、xyl-A6、xyl-A7、xyl-HI、xyl-HII的适宜添加量分别为0.5mg/kg、5mg/kg、0.1mg/kg、0.5mg/kg、0.5mg/kg、2mg/kg、0.2mg/kg、0.1mg/kg。其中,添加木聚糖酶xyl-A2对裸麦粉面包的品质改善最好,其次是木聚糖酶xyl-A7。添加木聚糖酶xyl-A2能显著改善裸麦粉的稠度特性和拉伸特性;木聚糖酶xyl-A3可以改善裸麦粉面团的稠度特性,但对拉伸特性无明显影响;添加木聚糖酶xyl-A7、xyl-HI、xyl-HII也可改善裸麦粉面团的稠度特性,但对裸麦粉面团的拉伸特性有一定的负面影响。添加木聚糖酶在一定程度上可改善裸麦粉的糊化特性,增强裸麦粉的热稳定性,改善裸麦粉面团的老化速度。