Physicochemical properties of jet milled wheat flours and doughs
Physicochemical properties of jet milled wheat flours and doughs
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DOI：
10.1016/j.foodhyd.2018.01.044
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发表时间：
2018-07-01
影响因子：
10.7
通讯作者：
Biliaderis, Costas G.
中科院分区：
文献类型：
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作者：
Lazaridou, Athina;Vouris, Dimitrios G.;Biliaderis, Costas G.
本研究的目的是评估气流磨粉碎的白小麦粉的理化特性以及所得面团的流变行为。将 d(50) < 75 mm (CON) 的市售粗粉（对照）小麦粉在两种不同的进料速度下通过气流粉碎机进行微粉化，分别得到 d(50) < 21 μ m (JM1) 和 d(50) < 12 μ m (JM2) 的细粉和超细粉制剂； d(50)值随着进给速率的降低而降低。面粉喷射研磨时，受损淀粉（5.3-11.5% 原样）和水溶性阿拉伯木聚糖（0.4-0.5% d.b.）的水平随着面粉粒径的减小而增加（p < 0.05），而通过 HPSEC-RI 测定的表观峰值分子量和通过 H-1 NMR 估计的 AX 一级结构（例如支化度）没有变化。研究了 CON、JM1、JM2 面粉及其混合物（CON:JM1 1:1）的淀粉糊化特性和面团流变行为，涵盖了适用于实际面包制作工艺的粒度范围。水性面粉分散体（面粉：水 30:70 w/w）的量热显示，与对照面粉相比，含有喷射磨部分的面粉的淀粉糊化热函降低。对于气流磨面粉，面团的蠕变恢复测试（面粉：水 56:44）显示其抗变形性、弹性和零剪切速率粘度有所增加 (p < 0.05)。此外，质构分析（TPA）和润滑挤压流（LSF）后的压缩-应力松弛测试表明，随着面粉粒径的减小，面团变得更硬、稠度更高、更粘、更粘，并且表现出更长的半松弛时间、更低的松弛率和更高的拉伸粘度。 (C) 2018 Elsevier Ltd. 保留所有权利。
The aim of this study was to evaluate the physicochemical properties of white wheat flour pulverized by jet mill and the rheological behavior of the resultant doughs. A commercial coarse (control) wheat flour with d(50) < 75 mm (CON) was micronized by jet-mill under two different feed rates, resulting in fine and ultrafine flour preparations with d(50) < 21 mu m (JM1) and d(50) < 12 mu m (JM2), respectively; d(50) value was reduced with decreasing feed rate. The levels of damaged starch (5.3-11.5% as is) and water soluble arabinoxylans (0.4-0.5% d.b.) increased (p < 0.05) with reduction of flour particle size, while no changes in apparent peak molecular weight, determined by HPSEC-RI, and primary structure of the AXs (e.g. degree of branching) estimated by H-1 NMR, were noted upon flour jet-milling. Starch gelatinization properties and dough rheological behavior of CON, JM1, JM2 flours and a mixture (CON:JM1 1:1), covering a particle size range applicable to actual breadmaking processes, were studied. Calorimetry of aqueous flour dispersions (flour: water 30:70 w/w) showed a decrease in starch gelatinization enthalpy of the flours containing jet mill fractions compared to control flour. For the jet mill flours, the creep-recovery test of doughs (flour: water 56:44) revealed an increase (p < 0.05) in resistance to deformation, elasticity and zero shear rate viscosity. Additionally, Texture Profile Analysis (TPA) and compression - stress relaxation testing after lubricated squeezing flow (LSF) revealed that with decreasing flour particle size, the doughs become harder with higher consistency, more sticky and gummy and exhibit longer half relaxation time, lower relaxation rate and higher elongational viscosity. (C) 2018 Elsevier Ltd. All rights reserved.