小麦制粉系统各粉路面粉品质特性差异性分析

郭家宝; 赵彦坤; 高振贤; 戚茂乾; 张国丛; 班进福

doi:10.13386/j.issn1002-0306.2022010007

小麦制粉系统各粉路面粉品质特性差异性分析

doi: 10.13386/j.issn1002-0306.2022010007

郭家宝^{1, 2,},
赵彦坤^{1, 2},
高振贤^{1, 2},
戚茂乾³,
张国丛^{1, 2, ,},
班进福^{1, 2, ,}

1.
石家庄市农林科学研究院，河北石家庄 050041
2.
河北省小麦工程技术研究中心，河北石家庄 050041
3.
河北赵罗面业有限公司，河北石家庄 050041

基金项目: 石家庄市科技计划项目（211170082A）；河北省重点研发计划项目（19226432D）。

详细信息

作者简介:
郭家宝（1989−），男，本科，助理研究员，研究方向：小麦育种、面粉品质改良，E-mail：449795383@qq.com

通讯作者:
张国丛（1971−），女，硕士，副研究员，研究方向：农产品加工，E-mail：zhangguocong666@126.com

班进福（1979−），男，硕士，副研究员，研究方向：农产品加工，E-mail：sjznkybjf@163.com

中图分类号: TS211.4
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出版历程
- 收稿日期: 2022-01-04
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

Analysis on the Difference of Quality Characteristics of Different Flour Flow of Wheat Milling System

GUO Jiabao^{1, 2
,},
ZHAO Yankun^{1, 2},
GAO Zhenxian^{1, 2},
QI Maoqian³,
ZHANG Guocong^{1, 2
, ,},
BAN Jinfu^{1, 2
, ,}

1.
Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang 050041, China
2.
Wheat Engineering Research Center of Hebei Province, Shijiazhuang 050041, China
3.
Hebei Zhaoluo Flour Industry Co., Ltd., Shijiazhuang 050041, China

摘要

摘要: 通过对小麦制粉系统各粉路面粉品质特性的研究，可为实现在线配粉、达成专用粉的开发提供技术支撑。本研究以小麦制粉过程中39个粉路面粉为研究对象，通过系统全面测定面粉白度、湿面筋含量、蛋白质含量、淀粉糊化特性、粉质参数和拉伸参数，比较不同粉路面粉品质差异性，运用主成分分析、因子分析和聚类分析方法分析不同粉路面粉间的品质变化规律。研究发现：前路心粉白度、淀粉糊化特性普遍高于其它粉路；后路心粉淀粉糊化特性、稳定时间、粉质质量指数普遍低于其它粉路；皮粉面团形成时间、稳定时间、粉质质量指数、拉伸面积、延伸度高于其它粉路；皮粉和重筛粉蛋白质含量、湿面筋含量普遍高于心粉。主成分分析发现前4个主成分累计方差贡献率达87.6321%，基本上能综合粉路面粉品质特性的大部分信息；根据面粉品质特性，利用聚类分析可以将39个粉路分为四类，第一类包括18个粉路，第二类包括12个粉路，第三类包含5个粉路，第四类包含4个粉路。检测结果可作为生产不同专用粉的参考和依据，同时为改进小麦粉加工企业制粉工艺提供参考。
- 小麦 /
- 制粉系统 /
- 各粉路 /
- 品质特性 /
- 差异性
Abstract: The purpose of this research was to determine wheat quality characteristics of individual flour flow, to better define their functional characteristics in flour blending, and to develop patent flour with certain quality specifications. In this study, flour whiteness, wet gluten content, protein content, starch pasting properties, farinograms parameters, and extensograms parameters were investigated among the 39 individual flour flows. The quality differences were assayed by principal component analysis, factor analysis and cluster analysis. The results showed that the whiteness and starch pasting properties of the former streams of core flour were generally higher than those of other flour flow; The starch pasting properties, stabilization time and farinograph quality index of the latter break streams of core flour were generally lower than those of other mill streams; The dough development time, stabilization time, farinograph quality index, extensibility area and extensibility of the flour from break system were higher than those of other mill streams; The content of protein and gluten in the flour from break system and re-sieve flour was generally higher than that in core flour. Principal component analysis showed that the first four principal components contributed 87.6321% of cumulative variance, and basically synthesize most information of flour quality characteristics. According to the quality characteristics of flour, the flour sample in 39 individual flour flows can be divided into four categories by cluster analysis. The first category comprises 18 flour flows, the second category comprises 12 flour flows, the third category comprises 5 flour flows and the fourth category comprises 4 flour flows. The results can be used as a reference and basis for developing patent flour with certain quality specifications in the commercial mills.
- wheat /
- milling systems /
- different flour flow /
- quality characteristics /
- differences

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图 1 小麦制粉系统各粉路面粉白度值

Figure 1. Whiteness value of different flour flow of wheat milling system

注：1：1M1中，2：1M1下，3：1M2上，4：1M2中，5：1M2下，6：1M3上，7：1M3中，8：2M1上，9：2M1中，10：2M2上，11：2M2中，12：2M2下，13：3M1上，14：3M1中，15：3M2上，16：3M2中，17：3M2下，18：4M上，19：4M中，20：5M上，21：5M下，22：6M上，23：6M下，24：7M下，25：1S1，26：1S2，27：2S， 28：1T， 29：2T ，30：3BC， 31：4BC ，32：5BC ，33：3BF， 34：4BF ，35：D1上，36：D1D2上，37：D1D3上，38：D2上，39：D3上；不同字母表示差异显著（P˂0.05），图2~图5同。

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图 2 小麦制粉系统各粉路面粉蛋白质含量

Figure 2. Protein content of different flour flow of wheat milling system

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图 3 小麦制粉系统各粉路面粉湿面筋含量

Figure 3. Wet gluten content of different flour flow of wheat milling system

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图 4 小麦制粉系统各粉路面粉面团吸水率

Figure 4. Water absorption of different flour flow of wheat milling systems

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图 5 小麦制粉系统各粉路面粉面团形成时间

Figure 5. Development time of different flour flow of wheat milling system

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图 6 小麦制粉系统各粉路面粉面团稳定时间

Figure 6. Stability time of different flour flow of wheat milling system

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图 7 小麦制粉系统各粉路面粉面团粉质质量指数

Figure 7. Flour quality index of different flour flow of wheat milling system

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图 8 小麦制粉系统各粉路面粉面团拉伸曲线面积

Figure 8. Extension area of different flour flow of wheat milling system

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图 9 小麦制粉系统各粉路面粉面团延伸度

Figure 9. Extensile length of different flour flow of wheat milling system

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图 10 小麦制粉系统各粉路面粉面团最大拉伸阻力

Figure 10. Maximum extension resistance of different flour flow of wheat milling system

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图 11 小麦制粉系统各粉路面粉面团最大拉伸比例

Figure 11. Maximum extensile rate of different flour flow of wheat milling system

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图 12 小麦制粉系统各粉路聚类分析树状图

Figure 12. Clustering lineage of different flour flow of wheat milling system

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表 1 粉路简称说明表

Table 1. Abbreviations of different flour flow of wheat milling system

编号	粉路简称	说明	编号	粉路简称	说明	编号	粉路简称	说明
1	1M1中	1心1路中路粉	14	3M1中	3心1路中路粉	27	2S	2渣粉
2	1M1下	1心1路下路粉	15	3M2上	3心2路上路粉	28	1T	1尾粉
3	1M2上	1心2路上路粉	16	3M2中	3心2路中路粉	29	2T	2尾粉
4	1M2中	1心2路中路粉	17	3M2下	3心2路下路粉	30	3BC	皮磨3路粗麸粉
5	1M2下	1心2路下路粉	18	4M上	4心上路粉	31	4BC	皮磨4路粗麸粉
6	1M3上	1心3路上路粉	19	4M中	4心中路粉	32	5BC	皮磨5路粗麸粉
7	1M3中	1心3路中路粉	20	5M上	5心上路粉	33	3BF	皮磨3路细麸粉
8	2M1上	2心1路上路粉	21	5M下	5心下路粉	34	4BF	皮磨4路细麸粉
9	2M1中	2心1路中路粉	22	6M上	6心上路粉	35	D1上	重筛1路上路粉
10	2M2上	2心2路上路粉	23	6M下	6心下路粉	36	D1D2上	重筛1路2路上路混合粉
11	2M2中	2心2路中路粉	24	7M下	7心下路粉	37	D1D3上	重筛1路3路上路混合粉
12	2M2下	2心2路下路粉	25	1S1	1渣1路粉	38	D2上	重筛2路上路粉
13	3M1上	3心1路上路粉	26	1S2	1渣2路粉	39	D3上	重筛3路上路粉

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表 2 小麦制粉系统各粉路面粉淀粉糊化特性

Table 2. Pasting properties of different flour flow of wheat milling system

样品序号	样品名称	峰值粘度（RVU）	低谷粘度（RVU）	衰减度（RVU）	最终粘度（RVU）	回生值（RVU）	糊化温度（℃）
1	1M1中	244.79±1.99^e	170.54±1.40^de	74.25±3.25^bcde	281.20±1.58^ef	110.66±0.16^cdefg	67.12±0.88^ab
2	1M1下	271.50±2.44^b	196.54±1.86^a	74.95±0.70^bcde	312.54±0.28^ab	116.00±1.59^bcd	56.07±2.08^de
3	1M2上	246.04±1.31^e	177.46±1.43^cd	71.00±2.77^cdef	281.87±2.07^ef	114.00±2.52^cdef	50.40±0.56^e
4	1M2中	264.83±1.14^c	194.91±0.90^a	69.91±2.17^cdef	308.62±0.63^b	115.41±0.90^bcd	66.90±0.56^ab
5	1M2下	278.46±0.02^a	189.87±7.29^ab	91.21±3.66^a	315.79±2.19^a	123.62±0.95^b	50.60±0.07^e
6	1M3上	243.58±4.44^e	183.62±7.17^bc	59.96±2.60^ghij	289.08±5.17^cd	105.45±2.01^efghi	50.72±0.81^e
7	1M3中	268.33±3.10^bc	192.50±4.20^ab	75.83±1.23^bcd	308.42±2.14^b	115.92±2.05^bcd	51.30±1.06^e
8	2M1上	232.66±4.09^f	156.87±14.1^f	75.79±9.90^bcd	270.25±5.18^g	113.37±8.97^cdefg	66.00±1.77^ab
9	2M1中	242.45±2.73^e	172.96±8.15^de	69.50±11.0^def	282.46±2.79^def	109.50±5.35^cdefg	50.32±0.53^e
10	2M2上	257.50±1.96^d	176.37±1.44^cd	81.12±3.53^b	292.41±5.76^c	116.04±7.18^bcd	65.62±0.18^ab
11	2M2中	265.12±0.45^c	189.42±2.44^ab	75.70±2.12^bcd	305.79±0.52^b	116.37±2.94^bcd	58.10±10.11^cd
12	2M2下	276.58±4.90^a	193.33±3.02^a	83.25±8.06^ab	310.62±1.22^ab	117.29±4.23^bc	66.20±0.85^ab
13	3M1上	204.04±0.33^ij	139.25±1.49^g	64.79±1.29^fghi	235.75±4.82^jk	96.50±6.29^ijk	62.05±5.45^bc
14	3M1中	205.29±6.20^ij	140.62±7.32^g	64.67±1.23^fghi	231.92±3.55^jkl	95.46±2.13^jk	50.37±0.53^e
15	3M2上	242.00±2.64^e	175.83±4.76^cd	66.17±7.25^efgh	280.33±6.14^f	104.50±10.92^fghij	67.20±0.99^ab
16	3M2中	252.87±1.05^d	176.29±1.67^cd	76.58±0.76^bcd	287.95±1.25^cde	111.66±0.40^cdefg	65.92±0.46^ab
17	3M2下	244.92±1.14^e	165.71±0.45^e	79.21±0.82^bc	278.87±6.64^f	113.16±6.18^cdefg	65.10±0.56^ab
18	4M上	197.33±2.55^kl	132.54±1.55^g	64.79±4.24^fghi	227.62±3.26^lm	95.08±1.72^k	66.10±1.06^ab
19	4M中	201.04±2.37^jk	133.54±0.37^g	67.50±2.89^defg	229.54±2.43^klm	96.00±2.08^jk	66.20±0.92^ab
20	5M上	176.10±0.16ⁿ	111.96±0.73^hi	64.12±0.70^fghi	196.83±1.17^p	84.87±1.88^l	66.40±0.15^ab
21	5M下	147.08±2.98^q	89.29±1.20^j	57.79±1.65^hijk	166.67±1.43^q	77.37±0.24^l	66.15±0.35^ab
22	6M上	133.92±0.28^r	85.54±5.21^j	48.37±5.06^klmn	162.33±3.78^q	76.79±1.40^l	54.92±0.46^de
23	6M下	118.95±0.45^s	71.12±0.25^k	47.83±0.06^lmn	134.83±0.57^s	63.70±0.82^m	68.02±0.39^a
24	7M下	78.29±1.04^t	46.54±1.43^l	31.75±0.53^o	92.41±4.84^t	45.87±3.43ⁿ	50.97±0.60^e
25	1S1	209.08±0.78^hi	155.33±0.04^f	54.37±2.12^jklm	260.50±0.13^h	104.29±0.12^ghij	67.57±0.10^ab
26	1S2	220.25±0.16^g	153.83±1.93^f	66.33±2.07^efgh	261.37±0.19^h	107.54±2.13^defgh	50.77±0.74^e
27	2S	211.45±1.51^h	154.08±1.96^f	57.37±0.59^hijk	251.87±5.14ⁱ	97.79±3.19^ijk	67.00±0.94^ab
28	1T	169.75±1.2^o	113.83±6.76^hi	55.91±7.84^ijklm	213.75±1.99^o	99.91±4.78^hijk	52.92±0.04^de
29	2T	118.71±0.57^s	75.66±1.93^k	43.04±2.36ⁿ	143.04±0.66^r	67.37±2.61^m	55.07±0.88^de
30	3BC	191.70±1.04^m	135.33±1.14^g	56.37±0.24^ijkl	249.71±3.14ⁱ	114.37±2.01^bcde	50.40±0.42^e
31	4BC	163.9±1.37^p	114.25±5.10^hi	49.66±3.60^klmn	222.91±3.29^mn	108.67±1.84^cdefgh	63.97±4.28^ab
32	5BC	162.75±1.09^p	105.54±1.40ⁱ	57.21±2.36^hijkl	237.66±3.05^j	132.12±1.64^a	52.22±3.01^e
33	3BF	164.8±2.46^p	113.29±4.26^hi	51.58±1.94^jklmn	220.12±1.22^no	106.83±5.47^defgh	53.87±2.65^de
34	4BF	136.67±4.16^r	89.58±0.31^j	47.08±3.72^mn	196.71±3.96^p	107.12±3.67^defgh	52.22±2.93^e
35	D1上	190.16±2.67^m	133.00±0.15^g	57.17±2.65^hijkl	245.70±1.58ⁱ	112.71±1.40^cdefg	53.30±3.61^de
36	D1D2上	242.75±2.20^e	166.12±1.91^e	76.62±4.24^bcd	284.17±3.52^def	118.04±5.41^bc	51.20±0.14^e
37	D1D3上	193.9±2.40^lm	136.96±1.79^g	56.96±0.48^hijkl	246.12±1.58ⁱ	109.16±3.35^cdefgh	50.57±0.03^e
38	D2上	219.04±0.22^g	151.17±0.67^f	67.87±0.59^defg	265.41±1.55^gh	112.75±3.72^cdefg	56.12±4.56^de
39	D3上	177.12±0.57ⁿ	119.41±0.51^h	57.71±0.94^hijk	228.4±0.87^lm	108.96±0.34^cdefgh	52.50±0.49^de
注：同列不同小写字母表示样品间差异显著（P˂0.05）。

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表 3 小麦制粉系统各粉路面粉品质特性相关性分析

Table 3. Correlation analysis of flour quality characteristics of different flour flow of wheat milling system

因子	蛋白质含量	吸水率	形成时间	稳定时间	粉质质量指数	湿面筋含量	面筋指数	峰值粘度	衰减度	回生值	拉伸面积	拉伸阻力	延伸度	最大拉伸阻力	拉伸比例
吸水率	0.379^*
形成时间	0.548^**	−0.088
稳定时间	−0.041	−0.420^**	0.581^**
粉质质量指数	0.026	−0.348^*	0.649^**	0.876^**
湿面筋含量	0.374^*	−0.172	0.728^**	0.656^**	0.636^**
面筋指数	−0.073	−0.091	0.202	0.294	0.334^*	0.475^**
峰值粘度	−0.772^**	−0.629^**	−0.035	0.536^**	0.450^**	0.192	0.318^*
衰减度	−0.742^**	−0.455^**	−0.052	0.397^*	0.326^*	0.129	0.339^*	0.915^**
回生值	−0.208	−0.587^**	0.472^**	0.719^**	0.700^**	0.703^**	0.582^**	0.747^**	0.676^**
拉伸面积	0.396^*	0.017	0.672^**	0.554^**	0.548^**	0.726^**	0.430^**	0.063	0.039	0.537^**
拉伸阻力	−0.557^**	−0.332^*	0.030	0.491^**	0.482^**	0.199	0.316^*	0.772^**	0.690^**	0.664^**	0.368^*
延伸度	0.606^**	0.066	0.641^**	0.372	0.348^*	0.686^**	0.367^*	−0.214	−0.207	0.314	0.863^**	−0.084
最大拉伸阻力	−0.126	−0.216	0.410^**	0.631^**	0.617^**	0.516^**	0.403^*	0.509^**	0.429^**	0.693^**	0.808^**	0.827^**	0.435^**
拉伸比例	−0.765^**	−0.276	−0.354^*	0.196	0.191	−0.215	0.027	0.723^**	0.664^**	0.345^*	−0.197	0.824^**	−0.616^**	0.389^*
最大拉伸比例	−0.658^**	−0.308	−0.121	0.386^*	0.380^*	−0.006	0.122	0.750^**	0.655^**	0.495^**	0.139	0.945^**	−0.339^*	0.688^**	0.923^**
注：：5%水平显著相关；*：1%水平显著相关。

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表 4 主成分特征值与贡献率

Table 4. Eigenvalues and contribution rates of principal components

主成分	特征值	百分率（%）	累计百分率（%）	主成分	特征值	百分率（%）	累计百分率（%）
1	8.2070	45.5942	45.5942	10	0.0952	0.5287	99.0553
2	5.1019	28.3440	73.9382	11	0.0641	0.3559	99.4112
3	1.4038	7.7988	81.7370	12	0.0450	0.2501	99.6613
4	1.0611	5.8951	87.6321	13	0.0276	0.1535	99.8148
5	0.6001	3.3341	90.9662	14	0.0164	0.0913	99.9061
6	0.5190	2.8833	93.8495	15	0.0093	0.0516	99.9577
7	0.3909	2.1718	96.0213	16	0.0057	0.0315	99.9892
8	0.2701	1.5005	97.5218	17	0.0017	0.0095	99.9987
9	0.1809	1.0048	98.5266	18	0.0002	0.0013	100

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表 5 主成分载荷矩阵

Table 5. The loading matrix of principal components

成分	PC1	PC2	PC3	PC4	成分	PC1	PC2	PC3	PC4
白度	0.6155	−0.1237	0.6081	0.2970	衰减度	0.6278	−0.0212	0.5437	0.2782
蛋白质含量	−0.6500	0.5142	−0.4690	−0.1298	回生值	0.3711	0.5828	0.5658	0.3217
吸水率	−0.1032	−0.1062	−0.8494	0.0911	峰值时间	0.3864	0.2131	0.7390	0.2308
形成时间	−0.2054	0.8783	0.0726	−0.0908	拉伸面积	0.1427	0.8921	−0.2033	0.2988
稳定时间	0.2688	0.7275	0.4825	−0.0565	拉伸阻力	0.9222	0.2583	0.1996	0.1307
粉质质量指数	0.2631	0.7522	0.4097	−0.0779	延伸度	−0.3289	0.7813	−0.1779	0.3577
湿面筋含量	−0.1016	0.8283	0.2292	0.2869	最大拉伸阻力	0.6637	0.6777	0.0066	0.2090
面筋指数	0.1032	0.2809	0.1693	0.8589	拉伸比例	0.9061	−0.2308	0.2477	−0.1092
峰值粘度	0.6588	0.0508	0.6950	0.1849	最大拉伸比例	0.9659	0.0687	0.1950	−0.0592

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