The Effect Of Particle Size On The Quality Characteristics Of Wheat Flour And Noodles

Granularity has a great influence on the quality of wheat flour and noodles,in particular,the changes in the content of the damaged starch resulted in the increase of the water absorption rate of the wheat flour and the changes in the activity of amylase,resulting in the changes in the quality of wheat flour and flour products.Therefore,in this paper,the granular powders were classified into six kinds of average granularity without screening(Granularity 1,Granularity 2,Granularity 3,Granularity 4,Granularity 5,Granularity 6,respectively referred to as G1,G2,G3,G4,G5,G6.The sizes were 358.54 ?m,82.19 ?m,59.36 ?m,43.09 ?m,28.73 ?m,and 16.66 ?m.)The blanks were compared with ordinary powder(63.59 ?m).In this paper,the effect of granularity on the quality of wheat flour and noodle was investigated by measuring the basic physical and chemical parameters of wheat flour with different granularity,physicochemical characteristics of starch,analysis of structural characteristics of protein,and determination of noodle quality.It was found that different granularity has a greater impact on the quality of wheat flour and flour products.In order to explore the effect of granularity on the basic quality of wheat flour,the silt characteristics,the microstructure of wheat flour with different granularity were determined.It was found that as the granularity of wheat flour decreases,its moisture content decreases significantly,reaching the minimum value of 7.26% at G6.The formation time of wheat flour,the maximum gelatinization viscosity,and the starch rejuvenation characteristics during cooling also show a decrease as the wheat flour granularity decreases.Trends,while the wheat flour water absorption,protein weakening characteristics,starch gelatinization viscosity and starch gelatinization characteristics as a whole decrease in the size of wheat flour showed an increasing trend.With the decrease of wheat flour granularity,the whiteness of wheat flour increased significantly,reaching a minimum of 84.41 at G1 and a maximum of 92.61 at G6.This may be because the granularity of wheat flour continues to decrease,its relative surface area increases,and the degree of reflection of the whiteboard is closer,resulting in a gradual increase in whiteness.In order to explore the mechanism of granularity affecting starch properties in wheat flour,RVA,SEM of wheat starch with different granularity were analyzed.From G2,the damaged starch content increased significantly from 68.84% to 95.67%,and the span is large.The smaller the particle size,the higher the damage starch content.The enthalpy and gelatinization temperature of wheat flour with different granularity showed a decreasing trend.The peak viscosity,peak-to-valley viscosity,attenuation value,retrogradation value and final viscosity of wheat flour were all significantly reduced.At G1,the gelatinization temperature of starch reaches a maximum of 90.35°C,indicating that when the wheat flour granularity is large,the water molecules do not easily enter the starch granules of the wheat flour,and gelatinization is not easy to occur.In order to explore the influence mechanism of granularity on protein structure characteristics in wheat flour,the protein properties of wheat flour with different granularity were studied.Changes in the characteristics of wheat gluten proteins with different granularity,including changes in sedimentation values,sulfhydryl content,protein secondary structure,wet gluten content,gluten index.The results showed the sulfhydryl content of wheat flour decreased significantly with the decrease of wheat flour granularity,when the wheat flour granularity was reduced to 16.66 ?m(G6),the sulfhydryl content reached a minimum of 12.40umol/g.The sedimentation value of each sample increased significantly with decreasing granularity.When the wheat flour particle size was 358.54 ?m,the sedimentation value was 12.34 ml.When the wheat flour particle size was 16.66 ?m,the sedimentation value increased to 67.15 ml.The denaturalization temperature of gluten protein increased with the decrease of wheat flour granularity as a whole.The denaturation threshold shows a decreasing trend.From the beginning of G1,the proportion of irregular curls gradually increased with decreasing granularity,the proportion of ?-helix gradually decreased,and the ratio of ?-helix/?-sheet also showed a decreasing trend.In order to analyze the variation of noodle quality characteristics made by wheat flour with different granularity,the tensile,texture characteristics,cooking characteristics and so on were measured.The loss rate of noodles showed a significant increase along with the decrease of wheat flour granularity.At G1,the loss rate was 3.71%.The loss rate was 4.81% for the G6 sample with the smallest granularity.The lowest for the sample G1 with the largest granularity was 116.22%,and the absorption rate for the sample with the smallest granularity was G6.132.89%.The hardness,elasticity and chewiness of noodles increase gradually with the decrease of the granularity of wheat flour.This shows that there are significant differences in the quality of wheat flour,and the quality of the noodle is also significantly different.The larger the granularity,the worse the viscoelasticity and taste of the noodle,the smaller the granularity,and the more serious the mixed soup of noodles.Therefore,it is found that the wheat flour in the middle granularity has better quality of noodle and wheat flour should be reasonably selected according to actual production demand.