Zhang Peijie, Li Linlin, Liu Wenchao, Cao Weiwei, Chen Junliang, Yang Tongxiang, Duan Xu, Fan Huiping, Zhang Debang, Ren Guangyue
College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, Henan, China.
Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, Henan, China.
ACS Omega. 2025 Feb 14;10(7):7194-7203. doi: 10.1021/acsomega.4c10657. eCollection 2025 Feb 25.
The moderate processing of wheat is increasingly valued. One of the technological means to achieve moderate processing is the hybridization of tempering and hot air drying for postharvest wheat. The initial moisture content at onset of tempering (IMCOT) of wheat significantly influences the efficiency of hot air drying as well as the yield and quality of wheat flour. This study investigates the effects of varying IMCOT and tempering durations on the drying characteristics of wheat, the flour yield, the flour properties, and the properties of flour slurries. The findings revealed that tempering treatments reduced the drying time and altered the pasting characteristics of the flour slurries. This phenomenon could be attributed to the alteration of the kernel structure and starch destruction caused by tempering treatment. Tempering significantly ( < 0.05) affected the protein content and wet gluten content of wheat flour (WF). For the effect of IMCOT, the shortest drying time (35 min) was observed at an IMCOT of 0.17 g/g d.b., while the highest wet gluten content of WF was achieved when it was 0.19 g/g d.b. The lowest breakdown value (908.00 Brabender Units, BU) and highest setback value (811.50 BU) of WF were observed at an IMCOT of 0.19 g/g d.b. For the effect of tempering duration, the shortest drying time (35 min) was achieved at a tempering duration of 40 min. Tempering duration improved the whiteness and brightness of the flour, as well as increased its protein content. Considering the drying efficiency and the quality attribute, the optimal tempering condition was the IMCOT of 0.19 g/g d.b. and a tempering duration of 40 min.
小麦的适度加工越来越受到重视。实现适度加工的技术手段之一是对收获后的小麦进行调质与热风干燥相结合的处理。小麦调质开始时的初始水分含量（IMCOT）显著影响热风干燥效率以及小麦粉的产量和质量。本研究考察了不同的IMCOT和调质时间对小麦干燥特性、面粉产量、面粉特性以及面粉浆特性的影响。研究结果表明，调质处理缩短了干燥时间，并改变了面粉浆的糊化特性。这种现象可归因于调质处理导致的籽粒结构变化和淀粉破坏。调质对小麦粉（WF）的蛋白质含量和湿面筋含量有显著影响（<0.05）。就IMCOT的影响而言，当IMCOT为0.17 g/g干基时，干燥时间最短（35分钟），而当IMCOT为0.19 g/g干基时，WF的湿面筋含量最高。当IMCOT为0.19 g/g干基时，观察到WF的最低破损值（908.00布拉班德单位，BU）和最高回生值（811.50 BU）。就调质时间的影响而言，调质时间为40分钟时干燥时间最短（35分钟）。调质时间改善了面粉的白度和亮度，并提高了其蛋白质含量。综合考虑干燥效率和品质属性，最佳调质条件为IMCOT为0.19 g/g干基且调质时间为40分钟。
