脱皮对不同筋力小麦粉及其馒头品质的影响

对小麦进行适度脱皮,既能去除粗纤维和表面污染物,还能较好的保留微量营养素.以高筋、中筋和低筋小麦为原料,研究4％脱皮率对不同筋力小麦粉及其馒头品质的影响.结果表明,高筋和低筋小麦脱皮后糊化参数均有所提高,而中筋小麦有所下降;脱皮后,高筋、中筋和低筋小麦粉破损淀粉质量分数分别增加了6.0％、2.6％和4.2％;高筋和低筋...     

High Performance Index as a tool to identify the best combination of pearled fractions and durum wheat genotypes for semolina and pasta colour improvement

Debranning was applied to six durum wheat genotypes to identify specific fractions rich in carotenoids and lower in enzymatic activities useful for improving pasta colour. Six sequential debranning steps, each of 30 s, were applied. β-carotene, lutein, α-tocopherol and ash content and hydroperoxidation and bleaching activities of lipoxygenase were determined in all pearled fractions. A wide variability among the genotypes regarding the level of all components has been found. Most of the parameters were higher in the pearled fraction at 30 s than wholemeal. Compared to the latter fraction, a significant decreasing trend for both lipoxygenase activities and α-tocopherol and ash content was subsequently observed, while β-carotene decreased more slightly. Lutein content remained quite stable in all subsequent pearled fractions. The pearled fraction of the Ofanto obtained at 90 s of debranning was identified as the best genotype/pearled fraction combination through our High Performance Index tool.     

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。     

小麦籽实糊粉层与面粉品质的关系

本文从小麦籽实糊粉层细胞组织具有丰富的营养成分方面进行了分析；对改良和强化优质面粉烘焙品质及保持天然营养成分进行了科学的论证。     

轻碾脱皮对全麦粉及其馒头品质的影响

以强筋、中强筋、中筋小麦为原料,采用干法轻碾脱皮,研究了不同轻碾脱皮比例对小麦籽粒、全麦粉及其馒头品质的影响。结果表明:随着轻碾脱皮比例的增加,小麦籽粒的灰分含量、硬度指数、千粒质量分别降低了0.17%、1.0~1.5、1.74~1.82 g,容重增加了22.0~23.4 g/L;全麦粉的灰分和损伤淀粉含量分别降低了0.12%~0.14%、1.0~2.1 UCDc;不溶性膳食纤维、总膳食纤维含量分别降低了0.38%~0.49%、0.13%~0.17%,而可溶性膳食纤维含量增加了0.22%~0.33%;全麦粉的糊化指标呈上升趋势,稳定时间延长了0.3~0.7 min,而弱化度降低了9~25 FU;全麦粉馒头的硬度、胶着性、咀嚼度分别降低了732~1 114 g、335~549、147~346,而弹性和回复性分别增加了0.030~0.031、0.049~0.066,另外亮度L*值及感官评价总分增加,从而表明轻碾脱皮处理能有效改善全麦粉的流变学特性及其馒头品质。     

现代小麦脱皮制粉一皮磨工艺效果的研究

研究了在不同脱皮率的情况下,对1B磨的剥刮率、取粉率及粒度曲线的影响.脱皮率越高,小麦的表面硬度越低,在1B磨磨辊技术参数和轧距不变的前提下,研磨后物料呈现出麸片变小,中、小粗粒的麦渣、麦心增多的现象.反之,麸片变大,麦渣、麦心减少.     

小麦碾皮制粉各道碾皮状况的电镜观察与分析

对小麦碾皮制粉各道碾皮麦的横切面,纵切面及表面进行电镜观察,分析各道皮麦皮层去除状况,为小麦碾皮制粉技术中碾皮率的确定提供理论依据。原料为红皮软质春小麦,采用擦离与展削相结合方式进行小麦爆皮。经过四道皮皮,其惰皮率达到５％。电镜扫描显示：头两道碾皮主要碾除了麦粒的表皮以及部分内果皮,种皮。经三道碾皮主要除了麦粒的种皮及部分珠心层。经第四道碾皮后,除麦粒腹沟处有部分皮层未被碾除,麦粒表面大部分露出糊     

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。     

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

This study investigated the effect of some preprocessing techniques on the physicochemical and technological properties of pearl millet flour for possible industrial application. Pearl millet was processed into flour using different preprocessing techniques (blanching, debranning, fermentation and malting) and evaluated for physicochemical and functional properties, grain morphology and total viable count. The result showed that fermentation and malting brought about loosening of starch granules. Fermentation significantly reduced the bulk density by 22% and improved the colour lightness and paste viscosity properties of the preprocessed flour. Malting alone resulted in about 50% increase in protein content of the flour with improved solubility up to 64 g/100 g. Total viable count was highest in fermented sample in the order of 10⁸ cfu g^?1. Thus, the combination of fermentation and malting would give the best pearl millet flour with improved technological properties for application in the industries, thereby promoting food security in the region.     

制粉工艺对小麦粉粉质特性和糊化特性的影响

使用快速粘度分析仪(RVA)测定了采用脱皮制粉工艺和传统制粉工艺生产得到的小麦粉的糊化特性,并通过测定小麦粉的损伤淀粉含量等,考察了两种工艺条件下,小麦粉糊化特性和粉质特性间的关系。结果显示,脱皮工艺小麦粉的损伤淀粉含量减少,淀粉平均粒度大,而α-淀粉酶含量减少。制粉工艺对中筋的南阳白麦和高筋的8901特二粉的影响最为明显,脱皮工艺小麦粉的峰值粘度和最终粘度明显增加,而其他样品基本不变;同时,这两种样品的衰减度较大,而其他样品的衰减度则有所减小。脱皮制粉得到的所有样品的低谷粘度均高于采用传统工艺的同等小麦粉,但回生值较低。