粮油食品科技2024，Vol.32Issue(4)：161-168,8.DOI:10.16210/j.cnki.1007-7561.2024.04.020
低温超微粉碎对全麦粉面团品质特性的影响
Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough
摘要
Abstract
In order to study the effect of ultrafine grinding time on the quality characteristics of whole wheat flour and dough,wheat was used as raw material and the whole grain wheat was ultra-finely ground by direct grinding method.The effects of particle size on the gelatinization characteristics,thermomechanical properties of whole wheat flour rheological properties of dough,color and texture of dough were investigated.The results showed that with the increase of crushing time,the particle size of whole wheat flour decreased,and the D50 decreased from 107.20 um to 45.65 um.The particle size distribution was more concentrated.The peak viscosity decreased,and the setback value decreased from 623.33 mPa·s to 485.33 mPa·s.The reduction of particle size could delay the aging of dough and product.The hardness of dough gradually decreased with the decrease of particle size,and the elasticity and cohesion gradually increased.The water absorption rate of dough increased from 65.7%to 76.7%,and the stabilization time also showed an upward trend.The low-temperature ultrafine grinding technology of wheat grains can improve the quality of whole wheat flour,and it is feasible to apply this technology to the field of whole grain processing.关键词
全籽粒小麦/面团/超微粉碎/粉碎粒径/品质特性Key words
whole kernel wheat/dough/ultrafine grinding/ground particle size/quality characteristics分类
轻工纺织引用本文复制引用
范美琪,陈林,权煜,王成祥,张美娜,郝建雄..低温超微粉碎对全麦粉面团品质特性的影响[J].粮油食品科技,2024,32(4):161-168,8.基金项目
国家重点研发计划(2022YFF1100504-05) （2022YFF1100504-05）
河北省农业科技成果转化资金项目(V1648647450672) National Key Research and Development Project of China(No.2022YFF1100504-05) （V1648647450672）
Hebei Provincial Agricultural Science and Technology Achievement Transformation Fund Project(No.V1648647450672) （No.V1648647450672）
