(1.3)--Chapter 3 wheat flour product粮油食品工艺学.pdf

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1、Wheat is the most widely grown food crop in the world,which ranks the first in world crop production.小麦是全世界种植最广的粮食作物小麦是全世界种植最广的粮食作物，其产量居世界粮食作其产量居世界粮食作物首位物首位。The principal food use of wheat is to make bread,eitherleavened or unleavened.小麦在食品中的主要用途是加工面包小麦在食品中的主要用途是加工面包，发酵或非发酵的发酵或非发酵的。1.Classification

2、of wheat（小麦分类）（小麦分类）Wheat quality vary in quality as a result of climate,irrigation,growing conditions,harvesting,and treatment.小麦品质受气候小麦品质受气候、灌溉灌溉、种植条件种植条件、收获及处理方式的影响收获及处理方式的影响；Wheat quality are also affected by their hardness,color and theshape of their kernels.小麦品质也受种籽粒的硬度小麦品质也受种籽粒的硬度、颜色和形状的影响颜色和

3、形状的影响。Each class of wheat has its own characteristics,especially asrelated to milling,baking or other food use.每一类小麦具有各自的品质特性每一类小麦具有各自的品质特性，特别是与磨粉特别是与磨粉、焙烤及其它焙烤及其它食用品质有关食用品质有关。According to hardness index and color in the standard ofGB1351-2008,the wheat of our country can be divided into5 categories

4、:Soft white wheat软质白小麦软质白小麦Hard white wheat硬质白小麦硬质白小麦Hard red wheat硬质红小麦硬质红小麦Mixed Wheat混合小麦混合小麦Soft red wheat软质红小麦软质红小麦Hardness index(HI，硬度指数硬度指数):percentage of sample quality remained on thesieve to total sample quality,after the wheat grainpulverized（粉末化的粉末化的）under defined conditions.在规定条件下粉碎小麦样品

5、在规定条件下粉碎小麦样品，留存在筛网上的样品占试留存在筛网上的样品占试样的质量百分数样的质量百分数。HI 60%hard wheatHI 45%soft wheat45%HI 60%mixed wheatAccording to hardness index and color in the standardGB1351-2008,the wheat of whole country can be dividedinto 5 categories:Soft white wheat软质白小麦软质白小麦Hard white wheat硬质白小麦硬质白小麦Hard red wheat硬质红小麦硬质红

6、小麦Mixed Wheat混合小麦混合小麦Soft red wheat软质红小麦软质红小麦kernelswithwhiteoryellowish-white seed coats:no less than 90%;hardness index:no less than60%.According to hardness index and color in the standardGB1351-2008,the wheat of whole country can be dividedinto 5 categories:Soft white wheat软质白小麦软质白小麦Hard white w

7、heat硬质白小麦硬质白小麦Hard red wheat硬质红小麦硬质红小麦Mixed Wheat混合小麦混合小麦Soft red wheat软质红小麦软质红小麦kernelswithwhiteoryellowish-white seed coats:no less than 90%;hardnessindex:nomorethan 45%.According to hardness index and color in the standardGB1351-2008,the wheat of whole country can be dividedinto 5 categories:Soft

8、 white wheat软质白小麦软质白小麦Hard white wheat硬质白小麦硬质白小麦Hard red wheat硬质红小麦硬质红小麦Mixed Wheat混合小麦混合小麦Soft red wheat软质红小麦软质红小麦kernels with dark red orreddish-brown seed coats:no less than 90%;hardness index:no lessthan 60%.According to hardness index and color in the standardGB1351-2008,the wheat of whole coun

9、try can be dividedinto 5 categories:Soft white wheat软质白小麦软质白小麦Hard white wheat硬质白小麦硬质白小麦Hard red wheat硬质红小麦硬质红小麦Mixed Wheat混合小麦混合小麦Soft red wheat软质红小麦软质红小麦kernels with dark red orreddish-brown seed coats:no less than 90%;hardness index:no morethan 45%.According to hardness index and color in the sta

10、ndardGB1351-2008,the wheat of whole country can be dividedinto 5 categories:Soft white wheat软质白小麦软质白小麦Hard white wheat硬质白小麦硬质白小麦Hard red wheat硬质红小麦硬质红小麦Mixed Wheat混合小麦混合小麦Soft red wheat软质红小麦软质红小麦wheat not meetthe requirementabove.2 Post-treatment of wheat flour面粉的后处理面粉的后处理collection and blending of

11、flour面粉的分级和配粉面粉的分级和配粉Small package小包装小包装pest eradication杀虫杀虫appearance enhancement外观处理外观处理addition of trace element添加微量元素添加微量元素nutrition enrichment营养强化营养强化2.3 Appearance enhancement of flour面粉的修饰面粉的修饰bleachingoxidationEnzymatic treatment Bleaching and aging of flour（面粉面粉的的漂白漂白、熟化熟化）The freshly proce

12、ssed flour contains a small amount oflipid-soluble carotene and lutein,which gives the flourand its product a tinge of light yellow.新加工面粉中含有微量的脂溶性胡萝卜素新加工面粉中含有微量的脂溶性胡萝卜素、叶黄素等叶黄素等黄色素黄色素，使新制面粉及制品呈淡黄色使新制面粉及制品呈淡黄色。Bleaching and aging of flour（面粉面粉的的漂白漂白、熟化熟化）The freshly processed flour contains a small a

13、mount oflipid-soluble carotene,which gives the flour and itsproduct a tinge of light yellow.With 23 weeks of storage,the color of the caroteneturns light as the flour is whitened by air oxidation.经过经过23周储藏周储藏，由于空气氧化使色素破坏由于空气氧化使色素破坏，面粉颜色面粉颜色变白变白。Bleaching and aging of flour（面粉面粉的的漂白漂白、熟化熟化）The freshl

14、y processed flour contains a small amount oflipid-soluble carotene,which gives the flour and itsproduct a tinge of light yellow.With 23 weeks of storage,the color of the caroteneturns light as the flour whitens by air oxidation.The gluten strength is also increased by air oxidation.同时筋力也因氧化作用而有所增加同时

15、筋力也因氧化作用而有所增加。Bleaching and aging of flour（面粉面粉的的漂白漂白、熟化熟化）The freshly processed flour contains a small amount oflipid-soluble carotene,which gives the flour and itsproduct a tinge of light yellow.With 23 months of storage,the color of the caroteneturns light as the flour whitens by air oxidation.Th

16、e gluten strength is also increased by air oxidation.This procedure is the bleaching and aging of flour.这就是面粉的自然熟化这就是面粉的自然熟化。Sometimes,the color of flour needs to be enhanced bybleaching.有时面粉的色泽需要通过漂白的方法来改善有时面粉的色泽需要通过漂白的方法来改善。Enzymatic treatment of flour（酶法处理酶法处理）The amylase in the flour plays a cer

17、tain role forfermented food such as bread,steamed bread,etc.淀粉酶对面包淀粉酶对面包、馒头等发酵食品有一定的作用馒头等发酵食品有一定的作用。Amylase is capable of decomposing starch to dextrinand maltose.淀粉酶能将淀粉分解为糊精和麦芽糖淀粉酶能将淀粉分解为糊精和麦芽糖。The fermentable sugar generated by addition ofamylase provides sufficient nutrition to the yeast andensu

18、res its fermenting performance.向面粉中添加向面粉中添加-淀粉酶淀粉酶，产生的发酵糖为酵母提供充产生的发酵糖为酵母提供充足的营养足的营养，保证其发酵力保证其发酵力。66.577.505101520真菌淀粉酶(l/kg)比容(cm3/g)4 Classification of wheat products面制食品的分类面制食品的分类Wheat product is a kind of food made by wheat flour as themain material.面制食品是指以小麦面粉为主要原料制作的一大类食品面制食品是指以小麦面粉为主要原料制作的一大类食

19、品。According to the processing pattern,wheat products aredivided into:baked foodsteamed foodbakingSteaming or boiling5 Raw material of wheat products面制食品的原辅料面制食品的原辅料Main material:wheat flour;water;yeast;saltAdditives:sugar;egg;dairy;fats and oils;improvers5.1 Wheat flour（面粉）（面粉）Wheat flour is an esse

20、ntial component of bread-making.Wheat flour is the contributor of the proteins necessary forthe formation of gluten.The formation of gluten is a significant factor whichdetermines final bread quality.The ability to form gluten is unique to wheat.5.1.1 Chemical composition of wheat flour面粉的化学成分面粉的化学成

21、分proteinalbumin(清蛋白清蛋白)globulin(球蛋白球蛋白)prolamin(gliadin，醇溶蛋白，醇溶蛋白)glutelin(glutenin，谷蛋白，谷蛋白)soluble in diluteacid or alkalisoluble in 70%ethyl alcoholsoluble in watersoluble in dilutesalt solutionaccording to the solubilityproteinalbumin(清蛋白清蛋白)globulin(球蛋白球蛋白)prolamin(gliadin，醇溶蛋白，醇溶蛋白)glutelin(glu

22、tenin，谷蛋白，谷蛋白)according to the solubilityglutenmixed with wateruniqueprolamin(gliadin，醇溶蛋白，醇溶蛋白)glutelin(glutenin，谷蛋白，谷蛋白)Wheat gluten is a cohesive and extensible mass isolated bywashing dough with water to remove the bulk of thestarch,soluble protein and mineral.面筋是指面团在水中搓洗时面筋是指面团在水中搓洗时，除去淀粉除去淀粉、可

23、溶性蛋白质可溶性蛋白质、灰分等成分灰分等成分，最后剩下一块具有粘弹性和延伸性的软胶最后剩下一块具有粘弹性和延伸性的软胶状物质状物质。Prolamin/Gliadins3045%of total protein;a single chain;Mw:ranging from 30,000 to about 100,000 Da;intra-molecular disulfide bonds(分子内二硫键分子内二硫键);responsible for the cohesive and extensible properties ofgluten.Gluteninslarger than the gl

24、iadins;Mw:3106Damulti-chain with polypeptide chains of 1720;intra-molecular and inter-molecular disulfide bonds;responsible for the elastic properties of gluten.Fig.1 Model structures of gliadin,glutenin,and gluten图图1 麦醇溶蛋白、麦谷蛋白和面筋模式结构图麦醇溶蛋白、麦谷蛋白和面筋模式结构图 Formation of dough（面团的形成面团的形成）:Initially,glut

25、en is formed when flour and water aremixed together;Glutenin and gliadin cross link to form a three-dimensional proteinaceous network by intra-or inter-molecular disulfide bonds;Some of the contaminants(e.g.starch,fibre)arephysically entrapped within the gluten network;others(notably lipid)may inter

26、act with the glutenproteins.Fig.2 Micrograph of a gluten图图2 面筋的微观结构图面筋的微观结构图 Carbohydrate（碳水化合物碳水化合物）about 75%of wheat flour.starch25%amylose75%amylopectinoligosaccharidedextrinDamaged starch(损伤淀粉损伤淀粉)During the milling process,the surfaces of some starchgranulesmaybecomemechanicallyrupturedordamage

27、d for pulverization with high pressures.在小麦制粉时在小麦制粉时，由于磨的挤压由于磨的挤压、研磨作用研磨作用，有少量淀有少量淀粉粒的表面被破坏粉粒的表面被破坏，这样的淀粉就是损伤淀粉这样的淀粉就是损伤淀粉。Absorbingmore watermore susceptible to the action of-amylaseSuitable for bread makingSticky doughstrong proofingundesirable red crust colorgreater water retention capacityHighes

28、t damaged starch:28%Non-starch polysaccharides:about 23%of floursometimes called hemicelluloses or pentosanscomposed of pentose,D-xylose and D-arabinose.water soluble:about 25%rheological properties of doughQuality of breadGas retainingWater absorbing66.577.5010203040木聚糖酶(mg/kg)比容(cm3/g)5.1.2 Proces

29、sing properties of wheat flour面粉的工艺性能面粉的工艺性能farinographextensographWet gluten contentFalling number Farinograph（粉质曲线图粉质曲线图）The farinograph determines dough and gluten properties ofa flour sample.The determination method is as follows:A flour sample of 50 or 300 grams on a 14%moisture basisis weighed

30、 and placed into the corresponding farinographmixing bowl.Then water from a buret(滴定管滴定管)is added to the flour andmixed to form a dough.As the dough is mixed,the farinograph records a curve ongraph paper.The curve is centered on the 500-Brabender unit(BU)line20 BU by adding the appropriate amount of

31、 water and isrun until the curve leaves the 500-BU line.加水适量加水适量，曲线中心线在曲线中心线在500BU20BU，直至曲线离开直至曲线离开500BU。Farinogram is shown in Fig.3.粉质曲线如图粉质曲线如图3所示所示。图图3 粉质曲线图粉质曲线图A representative farinograph record,or farinogram,asdefined by ICC method is shown in Fig.3.粉质曲线如图粉质曲线如图3所示所示。Followingmainindicatorsc

32、anbeobtainedfromfarinogram.从粉质曲线得到的主要指标如下所示从粉质曲线得到的主要指标如下所示。water absorption（吸水率吸水率）It is defined as the amount of water required to centerthe farinograph curve on the 500-BU line.指面团最大稠度处于指面团最大稠度处于（50020）Bu时所需的加水量时所需的加水量。Water absorption is expressed as a percentage(on a14%moisture basis).以占含水以占含水1

33、4%湿基面粉质量的百分数表示湿基面粉质量的百分数表示。High protein contentGood gluten qualityHigh absorption图图3 粉质曲线图粉质曲线图 Development time（形成时间形成时间）It is the time when the top of the curve reaches the 500-BU line.从开始加水至面团稠度到达从开始加水至面团稠度到达500BU时所需搅拌的时间时所需搅拌的时间。图图3 粉质曲线图粉质曲线图 Development time（形成时间形成时间）It is the time when the to

34、p of the curve touches the 500-BU line.从开始加水至面团稠度到达从开始加水至面团稠度到达500BU时所需搅拌的时间时所需搅拌的时间。Development time is expressed in minutes.This indicates the rate of flour hydration(the rate atwhich the water is absorbed by the flour).形成时间可以反映面粉的水化速率形成时间可以反映面粉的水化速率。Development time（形成时间形成时间）It is the time when t

35、he top of the curve touches the 500-BU line.从开始加水至面团稠度到达从开始加水至面团稠度到达500BU时所需搅拌的时间时所需搅拌的时间。Development time is expressed in minutes.This indicates the rate of flour hydration(the rate atwhich the water is taken up by the flour).形成时间可以反映面粉的水化速率形成时间可以反映面粉的水化速率。Soft wheat flour:14mincake or biscuitmakin

36、ghard wheat flour:4minbread,steamed bread,or noodle making Stability Time（稳定时间稳定时间）It is the time difference between development time anddeparture time(the time when the top of the curveleaves the 500-BU line).是指面团的形成时间与粉质曲线最高点离开是指面团的形成时间与粉质曲线最高点离开500Bu所经所经历的时间的差值历的时间的差值。图图3 粉质曲线图粉质曲线图 Stability Tim

37、e（稳定时间稳定时间）It is the difference in time between development timeand departure time(the time when the top of the curveleaves the 500-BU line).是指面团的形成时间与粉质曲线最高点离开是指面团的形成时间与粉质曲线最高点离开500Bu所经所经历的时间的差值历的时间的差值。Stability time is expressed in minutes.The width of curve indicates the elasticity of dough.The w

38、idthDough strength2021/10/22第三章 面制品加工59longStability timebreadmediateSteamed bread,noodleshortBiscuit,cakeHard wheat flourSoft wheat flourLower than Degree of softening（弱化度弱化度）It is the difference in BU value from the top of the curveat peak time to the value at the top of the curve 10 min(or 12 min

39、)after the peak.指曲线最高点的稠度值与达到最高点后指曲线最高点的稠度值与达到最高点后10min（或或12min）曲线稠度值之差曲线稠度值之差。图图3 粉质曲线图粉质曲线图 Degree of softening（弱化度弱化度）It is the difference in BU value from the top of the curveat peak time to the value at the top of the curve 10 min(or 12 min)after the peak.指曲线最高点的稠度值与达到最高点后指曲线最高点的稠度值与达到最高点后10min

40、（或或12min）曲线稠度值之差曲线稠度值之差。Degree of softening is expressed in BU.This indicates the degree of softening during mixing.弱化度表明面团在搅拌过程中的破坏速率弱化度表明面团在搅拌过程中的破坏速率。Gluten strengthDevelopment timeStability timeDegree of softeningPositive correlationnegative correlation酶制剂酶制剂 添加量添加量 吸水率吸水率(%)稠度最大值稠度最大值(FU)形成时间形成

41、时间(s)稳定时间稳定时间(s)跌落值跌落值(FU)0 53.9 514 218 382 18 10 53.6 503 218 294 17 20 53.6 479 214 281 18 30 53.7 482 210 254 19 木聚木聚 糖酶糖酶(mg/kg)40 53.3 476 206 318 19 0 56.9 514 126 238 72 10 58.4 516 144 258 48 30 58.6 512 141 244 59 50 57.6 511 137 244 63 脂肪酶脂肪酶(mg/kg)70 57.4 503 142 280 44 Extensogram（拉伸曲线拉

42、伸曲线）The Brabender extensograph records the stretched forceduring stretching the cylindrically shaped dough piece tillruptured.布拉班德拉伸仪是记录圆柱形面条拉伸至断裂的过程中产布拉班德拉伸仪是记录圆柱形面条拉伸至断裂的过程中产生的抗拉伸阻力生的抗拉伸阻力。2021/10/22第三章 面制品加工68The dough(with 2%salt based on flour weight)is preparedin a farinograph mixer.通过粉质仪制备面团通

43、过粉质仪制备面团（添加面粉重量添加面粉重量2%食盐食盐）。According to the AACC procedure,the dough is developeduntil its consistency reaches its maximum,whereas mixingfor a fixed 5-minutes period using the ICC method.AACC方法中方法中，面团搅拌至达到最大稠度面团搅拌至达到最大稠度，而而ICC方法中面方法中面团的搅拌时间固定为团的搅拌时间固定为5min。The test method is as following:A 150-gra

44、m sample of prepared dough is placed on theextensograph rounder(揉圆机揉圆机)and shaped into a ball.Then the ball of dough is removed from the rounder andshaped into a cylinder.The dough cylinder is placed into the dough cradle(托架托架)ofextensograph,secured(固定固定)with pins,and rested for 45minutes in a contr

45、olled environment.A hook is drawn through the dough,stretching it downwardsuntil it is broken.The extensograph records a curve on graph paper as the testis running.The same dough is shaped and stretched two more times,at90 minutes and at 135 minutes.Extensogram indices provide a practical guide to g

46、eneraldough strength.拉伸曲线能反映面团的强度拉伸曲线能反映面团的强度。These indices are shown as follows:这些指标包括：这些指标包括：图图4 面团拉伸曲线图面团拉伸曲线图 The dough resistance,R（抗拉伸阻力抗拉伸阻力）R means the resistance at a fixed extension,usuallycorresponding to 50mm transposition on the chartpaper.固定拉伸距离时的抗拉伸阻力固定拉伸距离时的抗拉伸阻力，通常指在横坐标通常指在横坐标50mm处的

47、抗拉伸阻力处的抗拉伸阻力。图图4 面团拉伸曲线图面团拉伸曲线图 The dough resistance,R（抗拉伸阻力抗拉伸阻力）R means the resistance at a fixed extension,usuallycorresponding to 50mm transposition on the chartpaper.固定拉伸距离时的抗拉伸阻力固定拉伸距离时的抗拉伸阻力，通常指在横坐标通常指在横坐标50mm处的抗拉伸阻力处的抗拉伸阻力。R is expressed in Bu.R is a measure of dough strength.A higher resist

48、ance to extension requires more force tostretch the dough.R越大越大，拉伸面团所需的力就越大拉伸面团所需的力就越大。The dough extensibility,E（面团延伸性面团延伸性）E is the distance the dough is stretched before rupture.E是面团拉伸至断裂时曲线的水平长度是面团拉伸至断裂时曲线的水平长度。图图4 面团拉伸曲线图面团拉伸曲线图 The dough extensibility,E（面团延伸性面团延伸性）E is the distance the dough is

49、 stretched before rupture.E是面团拉伸至断裂时曲线的水平长度是面团拉伸至断裂时曲线的水平长度。E is expressed in cm.Extensibility indicates the elasticity of the dough.E是面团弹性的标志是面团弹性的标志。Ratio number（拉伸比拉伸比）Ratio number means the ratio of resistance to extensibility.抗拉伸阻力抗拉伸阻力（Bu）与延伸性与延伸性（cm）的比值的比值。图图4 面团拉伸曲线图面团拉伸曲线图 Ratio number（拉伸比拉

50、伸比）Ratio number means the ratio of resistance to extensibility.拉伸阻力拉伸阻力（Bu）与延伸性与延伸性（cm）的比值的比值。This index is expressed in BU/cm.It indicates the resistance ability to stretch the dough withoutbreaking.反映面团的抗拉伸强度反映面团的抗拉伸强度。Energy（能量能量）Energymeanstheareaunderthecurve,whichisproportional to the energy r