粮油食品科技
新麦26不同粉路小麦粉及其面包品质的分析
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Analysis on flour and bread quality of new wheat No.26 yielded from different milling sections
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    摘要:

    在小麦制粉过程中,因出粉部位的不同而导致了各粉路粉品质存在差异。以金像面包粉为对照,选用新麦26品种小麦为原料,利用实验磨制粉得到3路皮粉和3路心粉,通过测定其主要成分、粉质参数、RVA糊化特性及其面包TPA参数,确定用于面包制作的粉路粉。结果表明皮粉蛋白质和湿面筋含量均高于心粉,前路皮粉低于后路皮粉,前路心粉高于后路心粉;各粉路粉的面团形成时间、稳定时间和峰值粘度、回生值以及面包的弹性和回复性都与其蛋白质含量变化规律一致;1M粉的灰分含量最小,3M粉的吸水率和脂肪含量最大,3B粉的面包硬度、咀嚼性、弱化度和稀懈值最小。通过与金像对照组比较分析可知,新麦26的后路皮粉和前路心粉均可用于面包粉的生产,皮粉中以3B粉最佳,心粉中以1M粉最佳。

    Abstract:

    The quality of wheat flour presents some differences due to the different extracting section of the milling process. Compared with the control bread flour, the new wheat No.26 as the raw material was milled by laboratory mill to extract flour from three break systems and three reduction systems. The milling flow for bread flour was designed by determining the main component, farinograph parameters, RVA pasting properties and bread TPA parameters of the flour. The results showed that the protein and wet gluten content in the flour from break system was higher than that from reduction system, that from head break system lower than that from tail break system, and that from head reduction system higher than that from tail reduction system. The dough development time,stabilization time, peak viscosity, setback of the flour from each system, and the elasticity and resilience of bread was consistent with the change of protein content. The ash content of the flour from 1M was the lowest, both water absorption and fat content of the flour from 3M was the highest, while the bread hardness, chewiness, degree of softening and breakdown of the flour from 3B were the lowest. Compared with the control group bought from market, the flour from tail break system and from head reduction system could be utilized as bread flour. The flour from 3B was the best among break system and that from 1M was the best among reduction system.

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刘磊,齐学文,周裔彬,姚大年,郑文寅,胡承霖.新麦26不同粉路小麦粉及其面包品质的分析[J].粮油食品科技,2014,22(2):12-15.

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  • 在线发布日期: 2014-04-11
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