CN103100458A - Method for improving flour quality by regulating damage of wheat starch grains - Google Patents
Method for improving flour quality by regulating damage of wheat starch grains Download PDFInfo
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Abstract
The invention discloses a method for improving flour quality by regulating damage of wheat starch grains, relates to a grain deep-processing utilization technology and belongs to the field of food processing. The content of damaged starch in the wheat flour by performing superfine grinding on the conventionally ground wheat flour, the content of the damaged starch in the uncrushed flour is 6.54 percent, and the content of the damaged starch is respectively increased to 7.30 percent, 8.8 6 percent, 9.66 percent and 12.06 percent due to the superfine grinding treatment with the strength of 45, 70, 100 and 130Hz. The content of the damaged starch is increased, and the wheat flour processing quality is improved to different degrees, so that the aim of improving the flour quality by regulating the content of the damaged starch. After the wheat processing enterprise is implemented, the special wheat flour with high damaged starch content can be produced, and the method has important practical significance and wide application prospect for developing high and new technology industries.
Description
Technical field
The present invention relates to the grain intensive processing and utilize technology, belong to food processing field, be specially a kind of method of improving flower characters by regulation and control wheaten starch degree of injury.
Background technology
Damaged starch refers to wheat when powder process, due to the effect that rolls of machinery, has a small amount of starch okioplast film to be damaged, thereby causes the damage of amylum body.Wheat damaged starch content can have influence on a lot of character of flour, as water absorption rate, rheological properties and the Flour product quality etc. of dough.Damage occurs through the wheat starch granule after milled processed, in the dough modulated process, the water absorption rate of flour increases; After starch damage, the crystalline texture of particle is transformed into gradually partially crystallizable and becomes at last noncrystalline form, makes it easily to be conducive to the carrying out of sweat by α-amylasehydrolysis.
Different flour-made foods requires wheat flour to have different damaged starch content, and after amylum body and damage thereof, characteristic has important theory directive significance to wheat breeding, processing and flour-made food quality.The wheat processing process is based on the physical process of mechanical force, hot factor, at the process amylum body because the mechanism of mechanical force and heat can be damaged, thereby cause the variation of property of flour quality.
Therefore; by the relation between research mechanical force intensity and amylum body mechanical damage degree; and then reach and control mechanical crush strength and regulate and control the damaged starch degree; finally reach the purpose of improving flower characters; provide a kind of flower characters regulate and control method of suitable different Flour product needs for flour milling industry, with through being a problem of needing solution badly.
Summary of the invention
In order to overcome above-mentioned deficiency of the prior art, the present invention reaches by regulation and control damaged starch degree the flower characters regulate and control method that is fit to different Flour product needs, in order to realize this purpose, the present invention has carried out systematic research from aspects such as materials of wheat seed characteristic measurement, powder process, ultramicro grinding, flower characters index determining, damaged starch assay, powder quality determining, fermentation character mensuration.
The object of the present invention is achieved like this:
A kind of method of improving flower characters by regulation and control wheaten starch degree of injury is characterized in that: wheat is pulverized through micronizer after conventional flour milling again.
The pulverizing power that adopts during ultramicro grinding is 45～130Hz.
The flour damaged starch content range that ultramicro grinding obtains is 7.30～12.06%.
The flour damaged starch content that ultramicro grinding obtains is 12.06%.
Positive beneficial effect: the present invention can improve damaged starch content in wheat flour through ultramicro grinding again by routine being ground the wheat flour that obtains, thereby improves flower characters, is fit to Flour product processing needs.The present invention is after the wheat processing enterprise implement, but the special wheat flour of production high level damaged starch has important realistic meaning and wide application prospect to developing new and high-tech industry.
The specific embodiment
in order to realize goal of the invention, first measured the seed characteristic of materials of wheat, adopt individual particle cereal analyzer (SKCS) to measure, measurement result shows that wheat seed hardness is 67.73, be hard wheat, the individual particle cereal of seed is heavily 41.63mg, and particle diameter is 3.06mm, then adopt BUHLER experiment mill abrasive dust, with reference to AACC method 26-20, determine the wheat wetting amount of water according to the hardness of seed, hard wheat moisture 16%, tempering time is 24h, the average rate of feeding of flour mill is 100g/min, then the flour that obtains is put into respectively micronizer, pulverize with the power of 45Hz, 70Hz, 100Hz, 130Hz respectively, obtain the ultramicro grinding flour sample, adopt AACC 76-31 method to measure damaged starch content in ultramicro grinding flour, measurement result shows that the damaged starch content of the flour of not pulverizing is 6.54%, after being the pulverization process of 45Hz through intensity, damaged starch content is increased to 7.30%, when crush strength is 130Hz, damaged starch content is 12.06%, damaged starch content is compared with the flour of not pulverizing, increased about one times, as seen along with the increase of crush strength, damaged starch content is in rising trend, be that crush strength is stronger, the starch degree of injury is larger, proved that the use superfine grinding method can increase damaged starch content, increase the starch degree of injury, reached the purpose of regulation and control starch degree of injury.
Can improve flower characters in order to prove by regulation and control starch degree of injury, the present invention has also measured the property of flour quality of different degree of grinding, the fermentation character that comprises distribution of particles, moisture, content of ashes, Falling Number, settlement values, wet gluten content and gluten index, dough farinograph property and the dough of flour, result shows the grain graininess of the flour 90% of not pulverizing less than 145.08 μ m, and mean value is 70.94 μ m.After being the ultramicro grinding of 45Hz through overpower, the granularity of flour changes a lot, and more bulky grain changes granule into, and 90% particle is less than 81.63 μ m, and average granularity is 40.05 μ m.When crush strength continued to strengthen, the flour particle granularity continued to reduce, and 50% particle is less than 25.07 μ m.When crush strength is increased to 100Hz, 130Hz, the sample that the granularity of particle is compared 70Hz is more tiny, but reducing trend slows down, the particle mean size of sample is respectively 21.00 μ m, 14.77 μ m, can find out that ultramicro grinding has reached good effect to the miniaturization of flour, this one-phase has been tending towards the equilibrium area pulverized.According to the feature of above-mentioned size distribution, can think just the flour particle granularity to be produced considerable influence from the 45Hz ultramicro grinding is processed flour, 100Hz and 130Hz pulverization process further reduce grain graininess, slow down but reduce trend.The flour ash content of Injured level is very close, and in the Falling Number of flour and flour, damaged starch content is remarkable negative correlation, and namely the less damaged starch of flour Falling Number content is more; The settlement values of flour increases rapidly along with the increase of damaged starch content, and damaged starch content is that 6.54% flour settlement values is 35.30ml, and damaged starch content is that 12.06% flour settlement values is 81.60ml.The different wheat flour of damaged starch content is carried out the opaque test, result can be found out, the water absorption rate of starch degree of injury and flour is proportionate, the starch processing machinery degree of injury increases and causes the main cause of the rising of flour water absorption rate is that amylum body is when sustaining damage, crystalline region is broken, thereby hydrone can enter into whole amylum body.Flour is during without pulverization process, and the formation time of dough is shorter, the opaque performance figure is not high, in case flour after crushed, the formation time of dough sharply increases, the opaque index also increases to some extent, but along with the increase of crush strength, dough development time and opaque index remain unchanged substantially.The fermentation character of dough has very important impact to the quality of final products.The final fermentation time of dough represents to reach the needed time of best yeastiness, and the flour of anti-fermentation has long fermenting stability, and the dough level is the volume of dough dough when reaching best yeastiness, and elasticity is the Breadth Maximum of peak region inner curve.The fermenting stability of dough and dough level can be used for the fermentation character of overall merit dough.The flour of different damaged starch content has different fermentation characters, and the final fermentation time of dough sharply reduces after damaged starch content surpasses 7.30%; When pulverizing power at 0Hz and 45Hz, be damaged starch content 6.54% and 7.30% the time, the more anti-fermentation of dough, when damaged starch content 12.06% the time, the fermenting stability of dough is relatively poor, be the not anti-fermentation of flour, more than can find out: the fermenting stability of dough is the trend that tapers off along with the increase of starch damage content, and the dough level is along with the increase of damaged starch content generally and increases progressively trend.The flour of anti-fermentation is better owing to holding gas, be more suitable for making the fermentation class flour-made foods such as steamed bun, and the flour of anti-fermentation is not more suitable for making the non-fermentation class flour-made foods such as noodles, thereby reaches by using ultramicro grinding regulation and control damaged starch content, the purpose of producing tailored flour.Comprehensive every quality research index, find that damaged starch content is less than the suitable non-fermentation Flour product of biscuit such as noodles of making of 6% flour, the suitable steamed bread goods of damaged starch content between 7%-9%, and the production of the suitable Bread and Pastries goods of damaged starch content between 9%-12%.
The present invention selects the Henan high-quality wheat variety to study; The instrument that uses is: SKCS4100 individual particle cereal analyzer is Sweden Bo Tong company product; Bu Le experiment mill is Switzerland Burl Corp product; Perten2100 profile muscle instrument is Sweden Bo Tong company product; 1800 type Falling Number instrument are Sweden Falling Number company product; The Brabender farinograph is German brabender company product; Brabender maturity instrument is German brabender company product; The laser diffraction granularity analyzer is U.S. Beckman Coulter Inc. product; Ultraviolet specrophotometer is the U.S. excellent Nico company product; Micronizer is size reduction machinery Co., Ltd of Chinese golden section product.
The present invention is further illustrated below in conjunction with concrete mode:
1, wheat seed characteristic measurement
The present invention adopts the SKCS4100 system of Sweden Bo Tong company, at 3-4min, the characteristic of 300 wheat seeds is measured, then carry out statistical analysis, can demonstrate mean value, standard deviation and draw histogram, and can obtain simultaneously the indexs such as grain moisture, stiffness, seed quality, seed diameter.Result is as shown in table 1.
Table 1 wheat seed characteristic measurement result
The U.S. by the method that SKCS divides the soft or hard wheat is: SKCS＞90 are superhard wheat, and 81-90 is for very hard, and 65-80 is hard wheat, and 45-64 is hard in being, 35-44 is soft in being, 25-34 is soft wheat, and 10-24 is for very soft, and＜10 is ultra-soft.Wheat seed hardness is 67.73, is hard wheat, and the individual particle cereal of seed is heavily 41.63mg, and particle diameter is 3.06mm.
2, powder process
Adopt BUHLER experiment mill abrasive dust, with reference to AACC method 26-20, determine the wheat wetting amount of water according to the hardness of seed, hard wheat moisture 16%, tempering time is 24h, the average rate of feeding of flour mill is 100g/min, the 6kg wheat seed is carried out abrasive dust, and experimental result is as shown in table 2.
Table 2 wheat experiment powder process result
3, ultramicro grinding
Will with test grind flour put into respectively micronizer, pulverize with the power of 45Hz, 70Hz, 100Hz, 130Hz respectively, get the ultramicro grinding flour sample, the heavy 800g of the flour of each different crush strength, find in pulverization process sample process, crush strength is stronger, pulverizes required time longer, and along with the increase of crush strength, the loss late of flour also can increase to some extent.
4, damaged starch assay and wheat flour distribution of particles
Damaged starch content adopts AACC 76-31 method to measure, and the flour granularity adopts the laser diffraction granularity analysis-e/or determining.The wheat flour damaged starch content that table 3 obtains for different crush strengths and particle size distribution result.
Table 3 wheat flour particle size distribution and damaged starch content
Annotate: D10, D50, D90 are illustrated respectively on the particle diameter integral distribution curve, and 10%, 50%, 90% particle diameter is worth less than this.
Table 3 data show, the grain graininess of the flour 90% of pulverizing is not less than 145.08 μ m, and mean value is 70.94 μ m.After being the ultramicro grinding of 45Hz through overpower, the granularity of flour changes a lot, and more bulky grain changes granule into, and 90% particle is less than 81.63 μ m, and average granularity is 40.05 μ m.When crush strength continued to strengthen, the flour particle granularity continued to reduce, and 50% particle is less than 25.07 μ m.When crush strength is increased to 100Hz, 130Hz, the sample that the granularity of particle is compared 70Hz is more tiny, but reducing trend slows down, the particle mean size of sample is respectively 21.00 μ m, 14.77 μ m, can find out that ultramicro grinding has reached good effect to the miniaturization of flour, this one-phase has been tending towards the equilibrium area pulverized.According to the feature of above-mentioned size distribution, can think just the flour particle granularity to be produced considerable influence from the 45Hz ultramicro grinding is processed flour, 100Hz and 130Hz pulverization process further reduce grain graininess, slow down but reduce trend.
Flour is in the ultramicro grinding process, and when flour power is enough large, and the effect of power is when very swift and violent, the stress of flour particle moment generation has surpassed its mechanical strength, its Particle Phase becomes coarse to level and smooth surface, cracking and broken even occurs, and the flour particle volume is significantly reduced.In this course, the flour particle surface nature changes, and particle distortion of lattice, crystalline state conversion also can occur, and the starch granules of crystal is transformed to amorphousness, and makes damage content increase in flour.The damaged starch content of the flour of not pulverizing is 6.54%, after being the pulverization process of 45Hz through intensity, damaged starch content is 7.30%, and when crush strength was 130Hz, damaged starch content was 12.06%, damaged starch content is compared with the flour of not pulverizing, increased about one times, as seen along with the increase of crush strength, damaged starch content is in rising trend, be that crush strength is stronger, the starch degree of injury is larger.
5, the basic index of quality of wheat flour is measured
The flour of processing through different crush strengths is carried out the basic index of quality measure, mainly measured flour moisture, content of ashes, Falling Number, settlement values, wet gluten content and gluten index.Settlement values is measured and is adopted AACC 56-61 method to measure; Falling Number is measured and is adopted AACC 56-81B method to measure.The laser diffraction granularity analysis-e/or determining is adopted in the flour granulometry.The flour determination of gluten adopts the Gluten Index gluten index instrument of Sweden Perton company to measure.Comprise 2200 profile muscle instrument, 2015 type centrifuges.Wet gluten content is pressed GB/T14608-93 and is measured, and result is converted into 14% wet basis.When measuring, each sample is done twice parallel test, gets its mean value as the test value of this sample.Measurement result is as shown in table 4.
This quality of flour-based measurement result of the different crush strengths of table 4
The flour ash content of Injured level is very close as can be seen from Table 4, and in the Falling Number of flour and flour, damaged starch content is remarkable negative correlation, be that the less damaged starch of flour Falling Number content is more, the reason that causes this phenomenon may be due to after amylum body is damaged, sensitivity to enzyme reaction improves greatly, more easily be subject to the invasion and attack of enzyme and be hydrolyzed into compound sugar, thereby system viscosity is descended, Falling Number diminishes; The settlement values of flour increases rapidly along with the increase of damaged starch content, and damaged starch content is that 6.54% flour settlement values is 35.30ml, and damaged starch content is that 12.06% flour settlement values is 81.60ml; In flour, gluten is mainly to be formed by glutenin and alcohol soluble protein complexing, the content of its quantity and damaged starch does not have direct relation, but find in the process of muscle of washing one's face, increase along with crush strength, the extensibility of gluten reduces, and the gluten of the wheat flour after 130Hz processes does not almost have extensibility.
6, wheat flour powder quality determining
The wheat flour opaque adopts GB/T 14614-93 method to measure.
The different wheat flour of damaged starch content is carried out the opaque test, and test result is as shown in table 5.Can find out from measurement result, the water absorption rate of starch degree of injury and flour is proportionate, the starch processing machinery degree of injury increases and causes the main cause of the rising of flour water absorption rate is amylum body when sustaining damage, and crystalline region is broken, thereby hydrone can enter into whole amylum body.As can also be seen from Table 5, flour is during without pulverization process, the formation time of dough is shorter, the opaque performance figure is not high, in case flour after crushed, the formation time of dough sharply increases, the opaque index also increases to some extent, but along with the increase of crush strength, dough development time and opaque index remain unchanged substantially.When damaged starch content was between 6.54%-9.66%, changed little the stabilization time of flour, and when damaged starch content was increased to 12.06%, the water absorption rate of flour improved greatly.
Table 5 dough opaque parametric measurement result
7, dough fermentation characteristic measurement
Dough fermentation characteristic measurement method is: flour 300g (14.0% moisture is basic), yeast (common yeast) 3%, salt 2%, sugar 1%, begin to prepare dough 15min front with the dissolving of 24ml distilled water, and put into the preheating of maturity instrument fermentation room.Pour flour into the farinograph kneading-through, then pour yeast soln and salt solution (molten in advance) into, start farinograph and stir dough to dough formation (shortest time 4min, the longest 15min), the terminal point denseness should be (500 ± 20) FU.The dough for preparing is divided into two, about every 155g, puts into the fermentation of Maturity Curve instrument fermentation room, the time interval is 35-15-30min, and with rubbing round device moulding dough once, rotating speed is 15r/min between twice pre-yeast phase.After last fermentation ends, the 150g dough of accurately weighing, rub round device and be shaped, the dough pinprick is put into the plastic bowl of apparatus preparation downwards, covers layer of plastic film, flatten dough with decompressor, put on the magnetic stand of fermenting cellar, adjust recording pen to zero line, open switch, measure beginning, the Maturity Curve of dough will go on record.Dough fermentation characteristic measurement result is as shown in table 6.
Table 6 dough fermentation characteristic measurement result
The fermentation character of dough has very important impact to the quality of final products.The final fermentation time of dough represents to reach the needed time of best yeastiness, and the flour of anti-fermentation has long fermenting stability, and the dough level is the volume of dough dough when reaching best yeastiness, and elasticity is the Breadth Maximum of peak region inner curve.The fermenting stability of dough and dough level can be used for the fermentation character of overall merit dough.The fermentation test result that table 6 carries out for the wheat flour through different crush strengths, as can be seen from Table 6, the flour of different damaged starch content has different fermentation characters, when pulverizing power at 0Hz and 45Hz, be damaged starch content 6.54% and 7.30% the time, the more anti-fermentation of dough, 12.06% the time, the fermentation volume of dough is larger when damaged starch content.
To sum up, can regulate and control damaged starch content in flour by superfine grinding method, make needs thereby be fit to different Flour product.The present invention adopts 45～130hz power ultramicro grinding, has produced damaged starch content at 7.30～12.06% flour, is applicable to different Flour product processing requests.The wheat materials that the present invention adopts is hard wheat, and based on identical inventive principle, the present invention is equally applicable to other wheat kinds, as soft wheat and medium hardness wheat.In like manner, can obtain the wider tailored flour of damaged starch content range by wider adjusting ultramicro grinding power, satisfy the needs of wheat flour processing enterprise product segmentation.
The present invention can improve damaged starch content in wheat flour through ultramicro grinding again by routine being ground the wheat flour that obtains, thereby improves flower characters, is fit to Flour product processing needs.The present invention is after the wheat processing enterprise implement, but the special wheat flour of production high level damaged starch has important realistic meaning and wide application prospect to developing new and high-tech industry.
Above embodiment only is used for explanation the preferred embodiment of the present invention; but the present invention is not limited to above-mentioned embodiment; in the ken that described field those of ordinary skill possesses; it any modification of doing within the spirit and principles in the present invention, is equal to and substitutes and improvement etc., within all should be encompassed in the technical scheme scope that the present invention asks for protection.
Claims (4)
1. a method of improving flower characters by regulation and control wheaten starch degree of injury, is characterized in that: wheat is pulverized through micronizer after conventional flour milling again.
2. a kind of method of improving flower characters by regulation and control wheaten starch degree of injury according to claim 1, it is characterized in that: the pulverizing power that adopts during ultramicro grinding is 45～130Hz.
3. a kind of method of improving flower characters by regulation and control wheaten starch degree of injury according to claim 2, it is characterized in that: the flour damaged starch content range that ultramicro grinding obtains is 7.30～12.06%.
4. a kind of method of improving flower characters by regulation and control wheaten starch degree of injury according to claim 2, it is characterized in that: the flour damaged starch content that ultramicro grinding obtains is 12.06%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998192A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN113812561A (en) * | 2020-06-12 | 2021-12-21 | 白象食品股份有限公司 | Coarse cereal freeze-dried instant noodles and preparation method thereof |
| CN115768268A (en) * | 2020-07-31 | 2023-03-07 | 洲际大品牌有限责任公司 | Gluten-free baked product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283692A (en) * | 2008-05-14 | 2008-10-15 | 河南工业大学 | Flour processing method for improving the flour quality and flour food quality |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101283692A (en) * | 2008-05-14 | 2008-10-15 | 河南工业大学 | Flour processing method for improving the flour quality and flour food quality |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998192A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN112998192B (en) * | 2019-12-20 | 2023-11-14 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN113812561A (en) * | 2020-06-12 | 2021-12-21 | 白象食品股份有限公司 | Coarse cereal freeze-dried instant noodles and preparation method thereof |
| CN115768268A (en) * | 2020-07-31 | 2023-03-07 | 洲际大品牌有限责任公司 | Gluten-free baked product |
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