不同研磨强度对面粉面团吸水性及鲜面条品质的影响OA

To precisely control and improve the quality of flour,this study used sandy wheat flour from the 1B and 2B(first and second grinding procedures in wheat flour processing)grinding systems as raw materials,with five flour samples of different particle sizes were prepared by increasing the number of grinding cycles using a laboratory mill.The particle size distribution,dough water status during mixing,rheological properties of the dough,and textural qualities of fresh noodles were analyzed using laser particle size analyzer,farinograph,low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and texture analyzer.The results demonstrated that with increased of grinding cycles,flour particle size decreased,moisture content decreased,damaged starch content increased,and water absorption capacity improved,while protein content between groups remained stable.When the volume median diameter(D50)ranged from 66.5 to 70.74 μm,the flour exhibited better farinograph characteristics,the dough's viscoelastic modulus was higher than those of other groups,and the noodles had lower cooking loss and better texture properties.These findings indicated that flour particle size had larger effect on both dough properties and noodle qualities,as an appropriate particle size could enhance water absorption and retention in the dough,thereby improving the overall qualities of fresh noodles.These findings can provide theoretical support for the development and quality improvement of fresh noodle-specific flour products.