不同粉碎粒度对全麦粉理化特性和糊化特性的影响OA

To analyze the effects of different grinding particle sizes on the physicochemical and gelatini-zation properties of whole wheat flour,seven wheat(Triticum aestivum L.)varieties were used as ex-perimental materials.Whole wheat flour was prepared by using a cyclone sample grinder,and the bas-ic quality and viscosity parameters of whole wheat flour with different grinding particle sizes were measured.The results showed that the size of the grinding particle directly affected the moisture and ash content of whole wheat flour.The smaller the grinding particle size,the lower the moisture con-tent of whole wheat flour and the relatively higher ash content.The protein and wet gluten content showed a trend of increasing first and then decreasing with the increase of particle size.The overall change in wet gluten content was relatively small.The size of the grinding particle of whole wheat flour had a significant impact on its gelatinization ability,gelation characteristics,and recovery aging characteristics.The flour with a smaller grinding particle size was more prone to gelatinization,and the gelatinization temperature was higher(with Bainong207 being higher),and the peak viscosity was also higher.The differences in the gelatinization ability of whole wheat flour were more significant.The smaller the grinding particle size,the higher the decrement value,the worse the gelant resist-ance,and the more significant the differences in gel properties of whole wheat flour.The final viscosi-ty and recovery value were lower,and the gel was less prone to aging.The peak viscosity was highly correlated with the lowest viscosity,decrement value,final viscosity,and recovery value among the viscosity traits.Ash content was highly correlated with the peak viscosity,decrement value,and re-covery value among the viscosity traits.Moisture,protein and wet gluten content had certain correla-tions with each viscosity trait,and the correlation coefficients varied depending on the trait.