Analysis Of The Difference In The Characteristics Of Starch And Gluten Powder Separated From The Front Road And Rear Road Flour Of Wheat Flour

At present,starch and gluten protein are generally produced by rear road flour at home and abroad for the consideration of cost,although the gluten yield of rear road flour is relatively high,the quality is relatively poor.Based on this situation,this topic uses the front road flour and rear road flour produced in the milling process of different varieties of wheat as raw materials,through the separation effect of starch and gluten of the front flour and back flour of wheat,and the difference in separation products comparison of sex to study the reasons for this difference.Provide theoretical guidance for the later targeted improvement of the quality of industrial starch and gluten and the selection of raw flour.For this reason,this paper studies the quality characteristics of the front road flour and the rear road flour,the difference in separation effect of starch and gluten,and the characteristics of starch and gluten prepared from the front road flour and the rear road flour.The main research results are as follows:(1)Analyzing the flour quality of the front road flour and the rear road flour shows that there are obvious differences in the quality indicators of the front and rear road flour: the protein content of the rear road flour,the dry and wet gluten content,and the falling value are all higher than those of the front road flour;The gluten index and damaged starch are lower than the front road flour,and the processing accuracy of the front road flour is better.The bran star spot content and ash content are significantly lower than the rear road flour,and the whiteness and brightness L* are significantly higher than the rear road flour.The particle size is smaller than the rear road powder.The water-soluble content,water-soluble viscosity,water-soluble pentosan,total pentosan and water-soluble total sugar of the back powder are higher than those of the front powder,and there are significant regular differences.The flour quality,stretching,frequency scanning and viscosity characteristics of the dough of the front road flour and the rear road flour all reflect: the dough of the front road flour has greater toughness,stronger gluten,and better elasticity;The dough of the rear road flour is more extensible and viscous.(2)The separation of starch and gluten by the front road flour and rear road flour has its own advantages and disadvantages: the quality and purity of A starch separated by the(3)front road flour are higher than that of the rear road flour,and the by-products produced during separation are less than that of the rear road flour,but the yield of gluten protein is lower.Compared with the front road flour,the quality and purity of A starch separated by the rear road flour are lower,but the yield of gluten protein is higher,and the content of B starch is higher,which has more by-products and pentosan content,which affected the separation of starch and gluten.(4)There are obvious differences in the functional properties of starches separated from the front road flour and the rear road powder: The content of amylose in the starch separated by the front road flour is significantly higher than that of the rear road flour,but the amylose ratio is slightly lower than that of the rear road flour.The amylose has a great correlation with the thermodynamic properties,gelatinization properties,solubility and expansion potential,freeze-thaw stability and gel properties of the starch.Because the content of straight branch ratio in the starch prepared by the rear road flour is higher than that of the front road flour,the enthalpy change,peak viscosity,minimum viscosity,final viscosity,regenerative value and gelatinization temperature of starch prepared by the rear road flour are all higher than those prepared by the front road flour.However,since the total amylose content in the starch prepared by the front road powder is higher than that in the rear road flour,the solubility,swelling potential,freeze-thaw stability,gel strength,hardness,viscosity and masticability of starch prepared by the rear road flour are all lower than those prepared by the front road flour.(5)Through the determination of the protein components,gluten quality,protein secondary structure,free sulfhydryl groups,rheological properties and noodle quality of the prepared gluten powder,it can be seen that the gluten content in the gluten prepared from the front road powder is more high.After rehydration,its activity is higher and the gluten strength is greater.The secondary structure and rheological properties of the protein prove that the gluten prepared from the front flour has better elasticity than the rear flour,and the viscosity is relatively low.And in the process of quality analysis of noodles,adding gluten prepared from front flour,the noodles made are more resistant to cooking,cooking loss is smaller,and the noodles are slightly higher in adhesion,chewiness,hardness and elasticity,and better cooking quality,which also verifies this conclusion.To sum up,this paper analyzed the flour quality characteristics of the front road flour and rear road flour,the separation effect of starch and gluten,and the characteristics of separated products,and identified the differences between the front road flour and the rear road flour in flour quality,dough quality,separation effect and separated product characteristics,each of which has its own advantages and disadvantages.It provides theoretical guidance for improving the quality of industrial wheat starch and gluten and the selection of raw flour.