在小麦磨粉过程中粉的物理化学性质和精细结构特征:磨粉方法的比较
Yurong Zhou1, Jing Zhang2, Chao Chen2
1College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China.
Carbohydrate polymers
|December 10, 2025
概括
剪切磨粉最小损坏小麦粉颗粒,保持其结构和特性. 然而,压缩削显著改变了粉,增加了溶解度并影响了热稳定性,为谷物加工提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 农业科学 农业科学
背景情况:
- 小麦粉的质量对面粉的功能至关重要.
- 研磨方法对粉结构的影响尚不清楚.
- 了解这些影响可以优化谷物加工.
研究的目的:
- 为了比较剪切,压缩和冲击磨削对小麦粉的影响.
- 分析物理化学性质和细结构的变化.
- 为选择削策略提供指导.
主要方法:
- 小麦粉经过三种削方法:剪切,压缩和冲击.
- 测量了物理化学性质 (可溶性,膨胀力,粘合粘度).
- 分析了细结构 (结晶性,分子分支,无形含量).
主要成果:
- 剪切削造成的粉颗粒损伤最小,导致溶解性低和膨胀力.
- 压缩削显著损坏了粉,增加了溶解度 (∼26.5%) 并降低了结晶度.
- 压缩削导致分支增加,含有更多无形物质,粘合粘度更高,热稳定性更低.
结论:
- 磨方法显著影响小麦粉的结构和特性.
- 剪切削保留了原生粉结构,而压缩削则大大改变了它.
- 这些发现指导了为所需的面粉功能选择磨粉技术.
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