不同品种小麦搭配所制面粉的理化特性研究_黄璐瑶.pdf

2023 年 2 月第 44 卷第 1 期河南工业大学学报(自然科学版)Journal of Henan University of Technology(Natural Science Edition)Feb.2023Vol.44 No.1收稿日期:2022-07-28基金项目:“十四五”国家重点研发计划项目(2021YFD2100900);财政部和农业农村部:国家现代农业产业技术体系(CARS-03);中央级公益性科研院所基本科研业务费专项(S2022JBKY-04)作者简介:黄璐瑶(1997),女,山东济南人,硕士研究生,研究方向为食品加工与安全。通信作者:张影全,博士,副研究员,E-mail:;赵海燕,博士,副教授,E-mail:。不同品种小麦搭配所制面粉的理化特性研究黄璐瑶1,2,张影全2,郭波莉2,关二旗3,赵海燕1,张波2,魏益民21.青岛农业大学 食品科学与工程学院,山东 青岛 266109 2.中国农业科学院农产品加工研究所 农业农村部农产品加工综合性重点实验室,北京 100193 3.河南工业大学 粮油食品学院 河南省粮食产业技术创新中心 郑州市小麦深加工与质量控制重点实验室,河南 郑州 450001摘要:为研究不同品质类型的小麦品种搭配制粉后面粉理化特性变化规律,明确其配麦效应,为科学指导配麦工艺设计、专用粉生产等提供参考,以西农 979、伟隆 169、西农 511、小偃 22 为原料,按照不同质量比两两搭配组合磨制小麦粉,测定其蛋白质特性、淀粉糊化特性、面团流变学特性,利用回归曲线拟合分析不同品种小麦搭配后面粉的理化特性,并对其配麦效应进行评估。结果表明:伟隆 169、西农979、西农 511 分别与小偃 22 搭配时,面粉的蛋白质含量、湿面筋含量、糊化温度、稳定时间、最大拉伸阻力均呈“一项式”变化规律,表现为平均效应;峰值黏度均呈“二项式”变化,表现出正效应。西农 979、伟隆 169 分别与西农 511 搭配时,面粉的蛋白质含量、湿面筋含量、吸水率、延伸性均呈“二项式”变化,表现出负效应。不同品质类型的小麦搭配制粉效应不同,利用回归曲线拟合可以对不同品种小麦搭配所制面粉的理化特性进行有效预测。关键词:小麦;配麦;制粉;理化特性;配麦效应中图分类号:TS213.2文献标志码:A文章编号:1673-2383(2023)01-0017-09DOI:10.16433/j.1673-2383.2023.01.003Study on the physicochemical properties of flour milled by different wheat variety blendingHUANG Luyao1,2,ZHANG Yingquan2,GUO Boli2,GUAN Erqi3,ZHAO Haiyan1,ZHANG Bo2,WEI Yimin21.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China2.Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China3.College of Food Science and Engineering,Henan Food Crop Collaborative Innovation Center,Zhengzhou Key Laboratory of Wheat Deep Processing and Quality Control,Henan University of Technology,Zhengzhou 450001,ChinaAbstract:Wheat blending is one of the widely used technical means in flour production,especially special flour production,which is closely related to product quality,processing cost,and economic efficiency,etc.A systematic study of the changes in the physicochemical characteristics of flour milling from different quality types of wheat varieties,and clarification of their matching effects can more accurately predict the quality traits of matching flour,and provide scientific guidance for the production and processing of special 河南工业大学学报(自然科学版)2023 年wheat flour.In this study,Xinong 979,Weilong 169,Xinong 511,and Xiaoyan 22 were used as raw materials,and combined in two-by-two combinations according to the mass ratios of 0 100,20 80,40 60,60 40,80 20,and 100 0 to prepare wheat flour.The protein properties,starch pasting proper-ties,and dough rheological properties of the flours were determined.Subsequently,the physicochemical properties and the wheat-matching effect of different wheat varieties were analyzed by regression curve fit-ting.In order to clarify the variation pattern and the effect of wheat blending,a regression curve fitting was performed,“monomial”or“binomial”equation was adopted to reveal the variation of flour quality characteristics with the proportion of wheat blending combinations.The results showed that the protein content,wet gluten content,pasting temperature,stability time,and maximum tensile resistance of the flour exhibited a“monomial”variation,showing an average effect,while the peak viscosity exhibited a“binomial”variation,showing a negative effect,when Weilong 169,Xinong 979 and Xinong 511 were blended with Xiaoyan 22,respectively.The protein content,wet gluten content,water absorption and extensibility of the flour exhibited a“binomial”variation,when Xinong 979 and Weilong 169 were blen-ded with Xinnong 511,respectively.The protein content,wet gluten content,extensibility of the flour exhibited a“binomial”variation,showing a negative effect,when Xinong 979 were blended with Weilong 169.The physicochemical properties of wheat flour can be predicted effectively by regression curve fitting,which can provide a reference for scientific wheat blending process design and special flour production.Key words:wheat;blending;milling;physicochemical properties;blending effect小麦籽粒搭配制粉(也称配麦)是面粉,尤其是专用粉生产中广泛使用的技术手段之一,搭配制粉与产品质量、加工成本、经济效益等密切相关1。不同类型小麦品种搭配制粉,可以充分利用小麦原料资源,实现优势互补,保证和稳定产品质量2。系统研究不同小麦品种搭配所制面粉的理化特性及配麦效应,对配麦的工艺设计、产品稳定的质量以及专用粉生产具有重要指导意义。面粉质量的 75%与小麦籽粒自身质量特性有关,25%受磨粉技术和磨粉环境影响3。品种多、品质差异大是我国小麦供给的主要特征之一4。工业制粉生产过程一般选取不同类型的小麦籽粒进行合理搭配,获得具有特定物理、化学和加工特性的混合原料,再通过加工生产出符合特定 要 求 的 面 粉,以 调 控 和 稳 定 小 麦 粉 质量5。实际生产过程中,主要是根据小麦色泽、湿面筋含量、水分含量、杂质含量、生产成本、专用小麦粉质量指标等进行搭配制粉;搭配形式主要包括进机口搭配、毛麦仓下搭配、润麦仓下搭配、净麦搭配等;搭配比例的计算有表格法、十字交叉法、方程法、不定方程式法等形式6。上述计算方法的计算本质均为加权平均算法。制粉是一个复杂的物理粉碎、分离过程,同时带来了蛋白质、淀粉等化学组分的重新分布,进而导致面粉质量发生显著变化,不同品质类型小麦搭配往往表现出正效应或负效应,加权平均法计算出的小麦粉质量性状理论值与生产实测值存在一定差距,导致难以实现对配麦制粉产品质量的精准预测和调控1。小麦搭配所制面粉的质量特性主要由基础小麦品种品质、搭配比例、制粉工艺等决定。高路7研究表明,西农 979与小偃 22、普冰 143 配麦、配粉时,随着西农 979搭配比例的增加,蛋白质质量整体表现为正效应,淀粉特性则为负效应;不同小麦品种间配麦、配粉的效应有较大差异,其变化趋势与原料的质量密切相关。梁静等8以强筋小麦新麦 26 与弱筋小麦皖麦 47 为材料,按 10 0、9 1、8 2等共 11个比例配麦,发现随着皖麦 47 比例的增加,面条总评分逐渐降低,面条品质呈下降趋势。刘鑫9研究认为,通过配麦可以较好地改善中筋、低筋粉的理化指标,可以弥补单一小麦制作饺子皮存在的缺陷,使其感官特性得到明显改善。常柳等10将 3 种澳洲小麦按比例分别与两种中国小麦配麦制粉,研究配麦对小麦粉及面条质量的影响,结果表明,配麦