Pang Jinyue, Guan Erqi, Yang Yuling, Li Mengmeng, Bian Ke
College of Food Science and Engineering Henan University of Technology Zhengzhou China.
Henan Food Crop Collaborative Innovation Center Zhengzhou China.
Food Sci Nutr. 2021 Jul 16;9(9):4691-4700. doi: 10.1002/fsn3.2008. eCollection 2021 Sep.
In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 μm). Additionally, the ratio of dynamic moduli (″/') decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 μm) is better.
在本研究中，通过调节心磨的轧辊间距（0.02、0.04、0.06、0.08和0.1毫米）获得了不同尺寸的小麦粉颗粒（52.36微米至108.89微米）。结果表明，减小颗粒尺寸显著增加了破损淀粉（DS）含量。面团的单轴拉伸测量表明，减小小麦粉颗粒尺寸可有效提高最大抗拉伸强度，但在中等粒径（78和66微米）的样品中，延伸性达到最大值。此外，动态模量比（″/'）随颗粒尺寸减小而降低。二硫键含量、面筋微观结构的结果表明，更细的面粉颗粒度可强化面筋网络。馒头（SB）制作试验表明，由较小颗粒尺寸的小麦粉制成的馒头比由较大颗粒尺寸制成的馒头比容显著更小。质地剖面分析表明，随着小麦粉颗粒尺寸的减小，馒头的硬度、咀嚼性增加，弹性降低，粘附性无显著差异。总体而言，中等颗粒（78微米）面粉制作的馒头质量更好。
