水分调节在现代制粉工艺中的作用

水分调节是净麦入磨前的重要环节，润麦时间的长短对面粉的出粉率和面粉水分影响很大，且对软麦和硬麦也不同。软麦吸水速度较快，很快达到平衡；硬麦吸水较慢，制粉特性有所改进；上等硬麦吸水速度更慢，出粉率却有所提高。这3种小麦的净麦水分不同时，出粉率也不相同。     

MLU-202全自动实验磨简介

MLU-202实验磨主要由进料口、刹克龙、关风器、喂料机构、气力输送风网、磨辊轴承、筛子、电机及传动机构、风机等组成,如图1。它有三道皮磨(1皮～3皮)和三道心磨(1心~3心)。物料由进料口进入,通过气力输送风网,将物料送入关风器,再经过喂料辊送入研磨区,研磨后的物料经过筛理,分成成品面粉,麦渣和麸皮。加工不同品种的小麦,它所配置的筛子和磨辊是不同的,我们将原料品种分为:a)软麦,b)中等硬度麦,c)硬麦,d)杜伦麦(DURUM)4种,对前三种原料来说,它们的磨辊技术参数相同(皮磨用齿辊,心磨用光辊),但所配置的筛子各不相同;对第四种原料,其磨…     

冬季小麦加工的症结与对策

冬季的小麦加工对于北方而言,十分困难,在研磨过程中,经常出现小麦破碎非常严重,麸皮易碎,麸皮里基本没有大片麸皮.碎麸屑混到面粉里,严重的影响了面粉的质量.尤其在一皮研磨时小麦拦腰断裂现象严重,连麸粒多,使得清粉机没有足够的麦心选出可供心磨研磨.而渣磨和细皮磨系统流量过大,造成流量不平衡,极大地限制了单位产量和好粉的出率,好粉出率与夏季相比,有的相差竞高达6%～8%,给企业的经济效益造成很大的损失.     

雾化着水机在制粉工艺中的应用

现代制粉工艺中大都设计有磨前喷雾着水,它可使入磨小麦皮层水分显著增加,经短暂润麦后再入磨研磨。小麦皮层水分增加,韧性增强,抗剪切能力提高,从而减少研磨过程中麸皮的破碎,减少面粉中麸星含量,提高面粉质量。根据经验,使用磨前喷     

振动润麦新技术——润麦技术的革命

正小麦水分调节,俗称润麦,是制粉流程中的一个重要环节。润麦之后小麦内部水分含量及水分均匀性,对面粉加工过程、面粉出粉率、面粉质量、麸皮质量都有着极为重要的影响。目前标准的润麦工艺,有室温润麦和加温润麦两种,相比之下,加温润麦速度快。但考虑到加温润麦要消耗大量热水,能源消耗过高,大部分面粉厂均采用室温润麦工艺。由于小麦的特殊结构,室温润麦过程中,水分主要经过胚部进入小麦,因此,润麦所需的时间较长。虽然硬麦和软麦     

调质处理对国产小麦制粉特性影响的研究(一)

在全国范围内有代表性地选择高、中、低筋5种小麦,通过单因素试验考察加水量、润麦温度、润麦时间对小麦硬度、小麦粉水分、小麦粉灰分、4、麦粉白度、前路出粉率、总出粉率、麸皮出率、制粉总评分等制粉特性的影响.研究表明:小麦单颗粒硬度、小麦粉灰分、前路出粉率、总出粉率、细麸出率、总麸出率、弱筋小麦的制粉综合评分等均与入磨水分负相关;小麦粉白度、粗麸出率、中强筋小麦的制粉综合评分与入磨水分均呈现显著的正相关;润麦时间对小麦单颗粒硬度、前路出粉率、总出粉率、麸皮出率、小麦粉白度没有影响,润麦时间对小麦粉灰分、制粉综合评分有一定的影响,但不具规律性.     

小麦粒度硬度水分调节和制粉性能

阐述了小麦粒度范围和分离方法；小麦硬度和检测方法；小麦水分调节的理论、加水量、吸水率和渗透速度；不同粒度小麦的水分调节试验和不同粒度小麦的制粉性能试验：包括制粉结果、破碎磨剥刮率和中间货料出率、灰分曲线、蛋白质和面筋出率、粉质仪曲线数据，以及方案比较和建议。     

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.     

调质处理对国产小麦制粉特性影响的研究(二)

(本文第一部分见2009年第6期) 2.4入磨水分对麸皮出率的影响 固定润麦温度(周麦16:26℃,温六:26℃,肩新733:26℃,永良4:加℃,豫麦18:20℃)和润麦时间(周麦16:24 h,温六:24 h,启新733:24 h,永良4:30 h,豫麦18:18 h),采用不同加水量进行润麦.图5～图7分别反映了润麦加水量对粗麸、细麸以及总麸出率的影响.从中可看出,润麦加水量对国产小麦麸皮出率的影响具有很强的规律性:5种国产小麦的粗麸出率与人磨水分均呈现高度的正相关;细麸出率与入磨水分均呈极显著或显著负相关;总麸皮出率均与入磨水分呈显著正相关.     

1S系统研磨和筛理的改造

正渣磨系统的任务是研磨从皮磨或清粉机得来的和麸皮相粘连的小块状胚乳颗粒,目的是通过适当的研磨和筛理,将麸皮从胚乳颗粒上轻轻的剥去送往响应清粉机处理,从而制造优质的麦心去心磨研磨,制造优质低灰分面粉。现代制粉在操作方法上要求渣磨尽量少出面粉、麸皮少破碎以得更多的小胚乳颗粒。但在实际工作中,有的企业渣磨系统作用没有发挥最佳,工艺设计上还有调整空间。实际的生产中看到这样的一种情况,原先的工     

The conditioning of wheat. The effect of increasing wheat moisture content on the milling performance of uk wheats with reference to wheat texture

Five UK wheats of similar protein content but widely different degrees of hardness have been conditioned, using two lying times, to give wheat moisture contents in the range 14–16%. The milling performance of the wheats has been assessed in terms of extraction rate, flour moisture content, grade colour figure (GCF) and ash content. Extraction rates all decreased in a linear manner with increasing wheat moisture content. The hard wheats tolerated added water far better than the soft wheats. Hard wheats exhibited a smaller extraction rate loss than the soft wheats for each additional 1% wheat moisture content. Flour moisture contents increase with increasing wheat moisture content and a measure of the moisture losses is obtained for the laboratory milling system. GCF and ash fell with increasing wheat moisture content (decreasing extraction rate). When extraction rates are based on wheat at a fixed moisture content the hard wheats showed very small gains in milling yield but soft wheats suffered a reduction in milling performance as wheat moisture increased.     

小麦分级加工技术研究

利用比重分级机、圆筒吸风分离器、循环风分离器对小麦进行分级,通过对分级物料的制粉特性、理化特性、粉质特性及拉伸特性进行分析,探索小麦分级加工途径.分级加工可以将分出的轻质小麦单独处理或送入后路皮磨或入麸皮,提高前路小麦粉出率和食用品质,既保证小麦粉的质量,同时又合理利用了小麦.     

Effect of Wheat Bran Particle Size on Dough Rheological Properties

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the effect of wheat bran particle size on the rheological properties of doughs. Wheat brans were first coarsely ground and passed through a bran finisher to remove additional endosperm and aleurone layers. These processes increased total dietary fibre content and decreased starch content of the wheat bran samples. Three particle size distributions, for each wheat bran class, were obtained by further grinding (not by sifting) of the bran samples by different experimental mills. Coarse bran can retain significantly more water than medium or fine bran as measured by a centrifuge method, but bran particle size had no significant effect on dough water absorption. Addition of wheat bran into bread dough systems increased dough water absorption rate, reduced mixing time and decreased dough mixing tolerance as measured by farinograph. Fine particle size wheat bran decreased dough mixing tolerance and reduced mixing time compared to coarse bran. Dough containing fine particle size bran exhibited more strength than dough containing coarse bran after a 180-min rest period as measured by the extensigraph. © 1997 SCI.     

调质对小麦粉粒度及组分的影响

调质是小麦研磨前不可缺少的工序之一,可有效改善制粉效果和小麦粉品质。本文通过改变调质水分（14.5%、15.5%、16.5%）、调质温度（25、35、45 ℃）及调质方式（真空调质、常规调质）,探究调质对小麦粉粒度及其组分的影响。结果表明,随着调质水分增加,小麦粉颗粒度先变细后变粗,出粉率、灰分、总蛋白、麦谷蛋白和破损淀粉呈降低趋势,L*与醇溶蛋白增大,总淀粉先降低后升高。提高调质温度后小麦粉颗粒度、总淀粉与支链淀粉逐渐增大,总蛋白、麦谷蛋白和破损淀粉逐渐减小。与常规调质相比,真空调质后小麦粉整体粒径较大,醇溶蛋白和破损淀粉含量较低,麦谷蛋白和支链淀粉含量较高。不同调质条件对小麦制粉品质有显著差异,在调质水分为15.5%、调质温度25 ℃时,小麦粉最细、出粉率较高、灰分较低,小麦制粉品质较好。     

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。     

Variation in Minnesota HRS Wheats: Bran Content

ABSTRACT: Bran content in both wheat-meal and flour was measured using an automated fluorescence microscopic imaging instrument, and correlated with milling extraction, ash content, and test weight values. Quantitative image analysis of the kernel bran content revealed differences in the linear response and slope, when plotted against test weight for common Minnesota HRS wheat varieties or a correlation coefficient of-0.818 for all HRS wheat samples (sample number = 65, p = 0.01). Whole-wheat bran and ash values also correlated significantly (p = 0.01) with the percent milling extraction (-0.927 and -0.687, respectively). The flour bran content was not significantly correlated with flour ash content (0.202).     

The conditioning of wheat. An investigation into the conditioning requirements of Canadian western red spring no. 1

Canadian Western Red Springs (CWRS) No. 1 wheat has been conditioned to 16 and 17% moisture content by 2 and 4% water additions in each case. Lying times in the range 4–48 h before milling have been investigated. The milling performance of the conditioned wheat has been assessed in terms of extraction rate, colour and flour moisture content. Lying times in excess of 12 h were found to have no influence on extraction rate, colour and flour moisture content. For lying times less than 12 h the extraction rate was affected by the level of added water. When CWRS No. 1 wheat was milled at moisture contents in the range 14–18% using a fixed lying time, extraction rate, flour colour and ash fell with increasing wheat moisture content while flour moisture content increased.     

小型面粉厂的技术改造与实践

介绍了小型面粉厂的短粉路工艺改造。工艺改造的重点是清理工艺和制粉工艺：使用压力着水机2次喷雾着水、用打板增强打麦效果、配备足够松粉机弥补短粉路的缺陷。同时建议在小型面粉厂改造中,应考虑中路刷麸,以扩大产量。