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中国精品科技期刊2020

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

郭家宝,赵彦坤,高振贤,等. 小麦制粉系统各粉路面粉品质特性差异性分析[J]. 食品工业科技,2022,43(23):267−275. doi:  10.13386/j.issn1002-0306.2022010007
引用本文: 郭家宝,赵彦坤,高振贤,等. 小麦制粉系统各粉路面粉品质特性差异性分析[J]. 食品工业科技,2022,43(23):267−275. doi:  10.13386/j.issn1002-0306.2022010007
GUO Jiabao, ZHAO Yankun, GAO Zhenxian, et al. Analysis on the Difference of Quality Characteristics of Different Flour Flow of Wheat Milling System[J]. Science and Technology of Food Industry, 2022, 43(23): 267−275. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010007
Citation: GUO Jiabao, ZHAO Yankun, GAO Zhenxian, et al. Analysis on the Difference of Quality Characteristics of Different Flour Flow of Wheat Milling System[J]. Science and Technology of Food Industry, 2022, 43(23): 267−275. (in Chinese with English abstract). 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
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

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

  • 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。
  • 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。

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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
    11M1中1心1路中路粉143M1中3心1路中路粉272S2渣粉
    21M1下1心1路下路粉153M2上3心2路上路粉281T1尾粉
    31M2上1心2路上路粉163M2中3心2路中路粉292T2尾粉
    41M2中1心2路中路粉173M2下3心2路下路粉303BC皮磨3路粗麸粉
    51M2下1心2路下路粉184M上4心上路粉314BC皮磨4路粗麸粉
    61M3上1心3路上路粉194M中4心中路粉325BC皮磨5路粗麸粉
    71M3中1心3路中路粉205M上5心上路粉333BF皮磨3路细麸粉
    82M1上2心1路上路粉215M下5心下路粉344BF皮磨4路细麸粉
    92M1中2心1路中路粉226M上6心上路粉35D1上重筛1路上路粉
    102M2上2心2路上路粉236M下6心下路粉36D1D2上重筛1路2路上路混合粉
    112M2中2心2路中路粉247M下7心下路粉37D1D3上重筛1路3路上路混合粉
    122M2下2心2路下路粉251S11渣1路粉38D2上重筛2路上路粉
    133M1上3心1路上路粉261S21渣2路粉39D3上重筛3路上路粉
    下载: 导出CSV

    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
    (℃)
    11M1中244.79±1.99e170.54±1.40de74.25±3.25bcde281.20±1.58ef110.66±0.16cdefg67.12±0.88ab
    21M1下271.50±2.44b196.54±1.86a74.95±0.70bcde312.54±0.28ab116.00±1.59bcd56.07±2.08de
    31M2上246.04±1.31e177.46±1.43cd71.00±2.77cdef281.87±2.07ef114.00±2.52cdef50.40±0.56e
    41M2中264.83±1.14c194.91±0.90a69.91±2.17cdef308.62±0.63b115.41±0.90bcd66.90±0.56ab
    51M2下278.46±0.02a189.87±7.29ab91.21±3.66a315.79±2.19a123.62±0.95b50.60±0.07e
    61M3上243.58±4.44e183.62±7.17bc59.96±2.60ghij289.08±5.17cd105.45±2.01efghi50.72±0.81e
    71M3中268.33±3.10bc192.50±4.20ab75.83±1.23bcd308.42±2.14b115.92±2.05bcd51.30±1.06e
    82M1上232.66±4.09f156.87±14.1f75.79±9.90bcd270.25±5.18g113.37±8.97cdefg66.00±1.77ab
    92M1中242.45±2.73e172.96±8.15de69.50±11.0def282.46±2.79def109.50±5.35cdefg50.32±0.53e
    102M2上257.50±1.96d176.37±1.44cd81.12±3.53b292.41±5.76c116.04±7.18bcd65.62±0.18ab
    112M2中265.12±0.45c189.42±2.44ab75.70±2.12bcd305.79±0.52b116.37±2.94bcd58.10±10.11cd
    122M2下276.58±4.90a193.33±3.02a83.25±8.06ab310.62±1.22ab117.29±4.23bc66.20±0.85ab
    133M1上204.04±0.33ij139.25±1.49g64.79±1.29fghi235.75±4.82jk96.50±6.29ijk62.05±5.45bc
    143M1中205.29±6.20ij140.62±7.32g64.67±1.23fghi231.92±3.55jkl95.46±2.13jk50.37±0.53e
    153M2上242.00±2.64e175.83±4.76cd66.17±7.25efgh280.33±6.14f104.50±10.92fghij67.20±0.99ab
    163M2中252.87±1.05d176.29±1.67cd76.58±0.76bcd287.95±1.25cde111.66±0.40cdefg65.92±0.46ab
    173M2下244.92±1.14e165.71±0.45e79.21±0.82bc278.87±6.64f113.16±6.18cdefg65.10±0.56ab
    184M上197.33±2.55kl132.54±1.55g64.79±4.24fghi227.62±3.26lm95.08±1.72k66.10±1.06ab
    194M中201.04±2.37jk133.54±0.37g67.50±2.89defg229.54±2.43klm96.00±2.08jk66.20±0.92ab
    205M上176.10±0.16n111.96±0.73hi64.12±0.70fghi196.83±1.17p84.87±1.88l66.40±0.15ab
    215M下147.08±2.98q89.29±1.20j57.79±1.65hijk166.67±1.43q77.37±0.24l66.15±0.35ab
    226M上133.92±0.28r85.54±5.21j48.37±5.06klmn162.33±3.78q76.79±1.40l54.92±0.46de
    236M下118.95±0.45s71.12±0.25k47.83±0.06lmn134.83±0.57s63.70±0.82m68.02±0.39a
    247M下78.29±1.04t46.54±1.43l31.75±0.53o92.41±4.84t45.87±3.43n50.97±0.60e
    251S1209.08±0.78hi155.33±0.04f54.37±2.12jklm260.50±0.13h104.29±0.12ghij67.57±0.10ab
    261S2220.25±0.16g153.83±1.93f66.33±2.07efgh261.37±0.19h107.54±2.13defgh50.77±0.74e
    272S211.45±1.51h154.08±1.96f57.37±0.59hijk251.87±5.14i97.79±3.19ijk67.00±0.94ab
    281T169.75±1.2o113.83±6.76hi55.91±7.84ijklm213.75±1.99o99.91±4.78hijk52.92±0.04de
    292T118.71±0.57s75.66±1.93k43.04±2.36n143.04±0.66r67.37±2.61m55.07±0.88de
    303BC191.70±1.04m135.33±1.14g56.37±0.24ijkl249.71±3.14i114.37±2.01bcde50.40±0.42e
    314BC163.9±1.37p114.25±5.10hi49.66±3.60klmn222.91±3.29mn108.67±1.84cdefgh63.97±4.28ab
    325BC162.75±1.09p105.54±1.40i57.21±2.36hijkl237.66±3.05j132.12±1.64a52.22±3.01e
    333BF164.8±2.46p113.29±4.26hi51.58±1.94jklmn220.12±1.22no106.83±5.47defgh53.87±2.65de
    344BF136.67±4.16r89.58±0.31j47.08±3.72mn196.71±3.96p107.12±3.67defgh52.22±2.93e
    35D1上190.16±2.67m133.00±0.15g57.17±2.65hijkl245.70±1.58i112.71±1.40cdefg53.30±3.61de
    36D1D2上242.75±2.20e166.12±1.91e76.62±4.24bcd284.17±3.52def118.04±5.41bc51.20±0.14e
    37D1D3上193.9±2.40lm136.96±1.79g56.96±0.48hijkl246.12±1.58i109.16±3.35cdefgh50.57±0.03e
    38D2上219.04±0.22g151.17±0.67f67.87±0.59defg265.41±1.55gh112.75±3.72cdefg56.12±4.56de
    39D3上177.12±0.57n119.41±0.51h57.71±0.94hijk228.4±0.87lm108.96±0.34cdefgh52.50±0.49de
    注:同列不同小写字母表示样品间差异显著(P˂0.05)。
    下载: 导出CSV

    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*−0.1720.728**0.656**0.636**
    面筋指数−0.073−0.0910.2020.2940.334*0.475**
    峰值粘度−0.772**−0.629**−0.0350.536**0.450**0.1920.318*
    衰减度−0.742**−0.455**−0.0520.397*0.326*0.1290.339*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*0.0170.672**0.554**0.548**0.726**0.430**0.0630.0390.537**
    拉伸阻力−0.557**−0.332*0.0300.491**0.482**0.1990.316*0.772**0.690**0.664**0.368*
    延伸度0.606**0.0660.641**0.3720.348*0.686**0.367*−0.214−0.2070.3140.863**−0.084
    最大拉伸阻力−0.126−0.2160.410**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*0.1960.191−0.2150.0270.723**0.664**0.345*−0.1970.824**−0.616**0.389*
    最大拉伸比例−0.658**−0.308−0.1210.386*0.380*−0.0060.1220.750**0.655**0.495**0.1390.945**−0.339*0.688**0.923**
    注:*:5%水平显著相关;**:1%水平显著相关。
    下载: 导出CSV

    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(%)
    18.207045.594245.5942 100.09520.528799.0553
    25.101928.344073.9382110.06410.355999.4112
    31.40387.798881.7370120.04500.250199.6613
    41.06115.895187.6321130.02760.153599.8148
    50.60013.334190.9662140.01640.091399.9061
    60.51902.883393.8495150.00930.051699.9577
    70.39092.171896.0213160.00570.031599.9892
    80.27011.500597.5218170.00170.009599.9987
    90.18091.004898.5266180.00020.0013100
    下载: 导出CSV

    表  5  主成分载荷矩阵

    Table  5.   The loading matrix of principal components

    成分PC1PC2PC3PC4成分PC1PC2PC3PC4
    白度0.6155−0.12370.60810.2970 衰减度0.6278−0.02120.54370.2782
    蛋白质含量−0.65000.5142−0.4690−0.1298回生值0.37110.58280.56580.3217
    吸水率−0.1032−0.1062−0.84940.0911峰值时间0.38640.21310.73900.2308
    形成时间−0.20540.87830.0726−0.0908拉伸面积0.14270.8921−0.20330.2988
    稳定时间0.26880.72750.4825−0.0565拉伸阻力0.92220.25830.19960.1307
    粉质质量指数0.26310.75220.4097−0.0779延伸度−0.32890.7813−0.17790.3577
    湿面筋含量−0.10160.82830.22920.2869最大拉伸阻力0.66370.67770.00660.2090
    面筋指数0.10320.28090.16930.8589拉伸比例0.9061−0.23080.2477−0.1092
    峰值粘度0.65880.05080.69500.1849最大拉伸比例0.96590.06870.1950−0.0592
    下载: 导出CSV
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  • 收稿日期:  2022-01-04
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

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