真空调质对小麦籽粒水分迁移和品质的影响及控制机理研究

项目名称： 真空调质对小麦籽粒水分迁移和品质的影响及控制机理研究

项目编号： No.31471675

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 林江涛

作者单位： 河南工业大学

项目金额： 76万元

中文摘要： 小麦调质（也称润麦）是小麦加工的关键和决定环节，调质既是物理过程又是化学过程，调质的效果将直接影响加工的效率和面粉质量，常规的调质因时间长易造成微生物滋生，真空调质可大大缩短调质时间。本研究拟以真空条件下的调质小麦为研究对象，采用XPS、SKCS、MRI、SEM、HPLC、RVA、TPA等方法，探讨小麦籽粒在不同调质条件下的水分分布和水分迁移规律，探索胚乳细胞壁AX组成对水分迁移速度的影响，分析面粉颗粒的表面化学成分和面粉的面筋蛋白特性、面团流变学特性、淀粉粘度特性、食品制作特性以确定胚乳断裂方式对面粉品质的影响，建立真空调质-水分迁移-水分分布-胚乳断裂方式-面粉表面化学组成-面粉品质的影响关系模型，深度揭示真空调质对小麦籽粒水分迁移及面粉品质的影响机理。本研究结果对于增进对小麦调质过程的水分迁移途径、小麦胚乳在加工时的断裂方式的科学理解和认识，为小麦真空调质技术的应用奠定理论基础。

中文关键词： 小麦籽粒；真空调质；水分迁移；面粉品质

英文摘要： Wheat tempering (also called conditioning) is the key of wheat processing and decided section, the tempering is a physical process and chemical process, the qualitative results will directly affect the machining efficiency and quality of flour, conventional and tempering method is easy to cause microorganism growth , vacuum conditioning can greatly shorten the tempering time. Studied in this paper on the condition of vacuum tempered wheat as the research object, using XPS, SEM, fluorescence tracking, MRI, HPLC, RVA, TPA method, discusses the grain moisture distribution and moisture migration patterns under different tempering conditions, exploration the effect of endosperm cell wall AX on moisture migration velocity, find the influence of surface chemical composition analysis of flour particles and flour on dough rheological properties of wheat gluten, starch, food production, establishing vacuum tempering condition - moisture migration - moisture distribution - endosperm fracture mode - flour surface chemical composition - flour quality relationship model, deeply reveal the effect and mechanism of vacuum tempering on water migration in wheat kernel and flour quality. This study is helpful to improve the scientific understanding and awareness of moisture migration pathway in wheat tempering process and wheat endosperm fracture mode, and also found the theoretical basis for the application of vacuum wheat tempering technology.

英文关键词： wheat kernel;vacuum tempering;water migration;flour quality