The Difference Of The Composition Of Different Granularity Endosperm Particles And The Influence Of Particle Size On The Quality Of Flour Product

To explore the regulation of wheat flour with different particle size, the composition, quality characteristics, pasting and rheological properties of different particle size wheat flour under different milling intensity were determined in this study. Besides, the differences of wheat flour quality under different particle size were analyzed. After mixing the different size wheat flour with proper proportions, the influence of particle size on the quality of flour product was analyzed. The research results were as follows:(1) With the increase of the grinding intensity, the proportion of the middle wheat flour is unchanged, while the proportion of the larger is decreased; at the same time, the proportion of the smaller is increased. In addition, with the increase of the intensity of grinding, the quality of the wheat flour has obvious regularity.(2) With the decrease of the particle size, the basic index has obvious regularity, and rheological properties and gelatinization properties have corresponding regularity. Wheat flour of the higher grinding intensity has a higher ash content, whiteness, damaged starch content, water absorption, development time, stretching ratio. Wheat flour of the middle grinding intensity has a higher protein content, albumin, globulin, glutenin, falling number, peak viscosity. Wheat flour of the lower grinding intensity has a higher prolamin, gelatinization temperature, degree of softening.(3) With the decrease of the particle size, the specific volume, high aspect ratio and whiteness increases firstly, and then reduce; the sensory evaluation reduces firstly, and then increases. The 11XX/13 XX size steamed bread has highest sensory evaluation. With the decrease of the particle size, the hardness and chewiness reduce firstly, and then increase; the springiness and resilience increase firstly, and then reduce. The 11XX/13 XX size steamed bread has lowest hardness and chewiness, at the same time, it has highest springiness and resilience.(4) Water absorption and damaged starch content, water absorption and protein, the tensile area and damaged starch content, extension degree and glutenin, the maximum tensile resistance and gluten index has a significant positive correlation; The specific volume of the steamed bread and protein, sensory traits of the steamed bread and protein, hardness of the steamed bread and wet gluten, elasticity of the steamed bread and glutenin has a significant positive correlation; Hardness of the steamed bread and albumin, elasticity of the steamed bread and prolamin has a significant negative correlation.