小麦面条和面过程面絮特征与检测研究进展

和面作为面条制作的关键性工艺，形成的面絮直接决定面条最终品质，但面絮品质缺少客观检测方法，制约了面条工业化发展。面絮形成是谷物粉体颗粒与水分混合形成团聚体的湿法造粒过程，受到面粉自身组分、水分加入量、和面方式和辅料的影响。面絮的颗粒度较为均匀、水分在面絮内部和面絮之间分布均匀、面筋网络结构充分有效包裹淀粉是良好面絮的共同特征。面絮状态图像深度学习分析把面絮形成分为润湿黏连、聚集成形、破裂分散、稳定平衡4个阶段，稳定平衡阶段在精准判别和面终点中起到至关重要的作用。目前面絮颗粒大小评价以目测、时间控制、感官评价为主，还无法实现仪器精确测定或在线质量检测。通过图像分析，用面絮颗粒图像的阴影面积可以间接反映面絮状态，指导面条工业化生产。本文综述了小麦面条和面过程中面絮的基本特征，分析了面絮形成过程中的水分动态变化、颗粒度变化、面筋网络结构变化及其影响因素，讨论了面絮与面条品质之间的关系，介绍了图像检测方法、其他检测方法在面絮检测中的研究进展。

Research Progress on the Characteristics and Detection of Wheat Dough Crumbs during Flour Mixing of Noodle Making

Flour mixing is the key technological step of noodle making. The dough crumbs developed in flour mixing directly determine the final quality of noodle. However, the lack of methods for objectively detecting the quality of dough crumbs restricts the development of noodle industrialization. The formation of dough crumbs is a wet granulation process in which cereal flour particles are mixed with moisture to form the stable aggregates, which is influenced by flour components, amount of water addition, methods of dough mixing and the addition of other supplementary materials. The good dough crumbs is characterized by the relatively uniform particle size, the uniform moisture distribution within and between the dough crumbs, and the gluten network that wrap the starch effectively. The deep learning analysis of dough crumbs images divides the formation of dough crumbs into four stages: Wetting adhesion, aggregation forming, fracture dispersion and stable equilibrium. The stage of stable equilibrium plays an important role in the accurate identification of the end point of dough mixing. At present, the traditional approaches for particle size evaluation of dough crumbs are based on visual inspection, time control and sensory evaluation, which cannot achieve accurate determination by instruments or online quality inspection. Basing on image analysis technology, the shadow area of dough crumbs can indirectly reflect the state of dough crumbs and guide the industrial production of noodles. This article presents a review of the fundamental characteristics of dough crumbs in the wheat noodle production process. Specifically, it analyzes the dynamic changes in moisture content, particle size, gluten network structure, and the related influencing factors during the formation of dough crumbs. The article further explores the correlation between dough crumbs and the noodle quality. Additionally, the review covers the recent developments in image detection methods and other detection techniques utilized for dough crumbs detection.