不同粉路小麦面粉粉色和面片色泽的变化

为了明确系统小麦面粉粉路与小麦面粉、面片色泽的关系,笔者测定了20种系统小麦面粉的L~*,a~*,b~*值、灰分含量、蛋白含量、麸星面积、黑点面积及面片色泽与褐变情况。结果表明:小麦面粉色泽的影响因素除原粮及其清理效果外,粉路对小麦面粉色泽的影响很大。小麦面粉的b~*值、灰分含量、蛋白含量、麸星面积和黑点面积,各系统内部呈现后路高于前路;XF粉、后路B粉、T粉、前路B粉、前路M粉、D粉、S粉、前路M粉各系统之间呈现递减趋势;L~*,a~*值与之相反。不同粉路制成的面片色泽随着时间的推移逐渐变暗,在8 h至24 h之间面片色泽变化最大,褐变较明显,前路M粉的面片在24 h内的L~*值较其他粉路的L*要高,面片色泽较白,褐变较慢,其次是B粉、T粉、D粉;在4个粉路系统中前路M粉最好,属于优质粉,褐变最严重的是吸风粉,其面片色泽深、暗、黄,属于劣质粉。因此,粉色优质的小麦面粉粉路推荐为B磨粉的前路、M磨粉的前路。

Flour Color and Dough Sheet Browning of Wheat Flour Coming from Different Flour Milling Systems

In order to understand the relationship of wheat flour milling systems with wheat flour color,dough sheet color and brown stain of the flour from different flour milling systems and well improve wheat flour quality,the wheat flour samples collected from 20 streams of flour milling systems were determined to observe their L *,a *,b * values,ash content,protein content,bran speck area,black dot area,dough sheet color and browning.The results showed that flour milling system had a great influence on wheat flour color except raw grain and its cleaning effect.The b * values,ash content,protein content,bran speck area and black dot area of wheat flour were higher in the latter than the former streams,and tended to decline gradually in the XF flour,the latter break streams of B flour,T flour,the former break streams of B flour,the former streams of M flour,D flour,S flour,the former reduction streams of M flour;L *,a * values were just the opposite.Dough sheet color of different flour systems gradually became darker over time,had the highest change at 8 h and 24 h and turned brown obviously.Dough sheet of the former streams of M flour was higher in L* value than those from other streams of flour,and it was whiter and was browning slowly,followed by B flour,T flour and D flour.The former reduction streams of M flour was the best and belonged to fine powder in the four milling systems.XF flour was the worst and belonged to poor powder since its dough sheet color was dark and yellow.Therefore,the former break streams of B flour and the former reduction streams of M flour were recommended as high quality wheat flour with good color.