Sutty On The Effect Of Wheat Flour Particle Size On The Quality Of Fresh Wet Noodles

Particle size is an important factor affecting the edible quality of wheat flour,and an important indicator to measure processing accuracy.This topic selects the endosperm particles before entering the 1M₁,1M₂,1M₃,2M₁ heart grinding as the raw material.The materials of each system are ground by adjusting the milling distance of the grinding roller 3times,loosened and sieved to obtain 12 kinds of wheat flour,which are respectively recorded as 1M_1L,1M_1M,1M_1H,1M_2L,1M_2M,1M_2H,1M_3L,1M_3M,1M_3H,2M_1L,2M_1M,2M_1H(L,M,H represent the strength of grinding from weak to strong).To study the effect of changing the grain size of wheat flour on the quality of wheat flour and fresh wet noodles under different grinding intensities,analyze and explore the optimum grinding strength wheat flour for making fresh wet noodles.Through the sieving treatment of the optimal grinding strength wheat flour of each system,A(>118?m),B(100?m-118?m),C(85?m-100?m),D(<85?m)wheat flour with different grain sizes are obtained.To study the quality characteristics of wheat flour and fresh wet noodles in a single particle size range,and explore the optimum particle size wheat flour under the optimum grinding strength for making fresh wet noodles.The main conclusions are as follows:1.The influence of milling intensity on the grain size and quality of wheat flour:with the increase of milling intensity,the average grain size of wheat flour in each system decreases,and the basic indicators of wheat flour in each system generally change regularly,its gelatinization properties and rheological properties show corresponding changes.2.Quality analysis of fresh wet noodles with different grain sizes of wheat flour under different grinding intensities:the quality of fresh wet noodles made from wheat flour with different grinding strengths is different.1M_1H,1M_2M,1M_3L and 2M_1L wet fresh noodles have good hardness,elasticity and color,and are not easy to mix in soup,refreshing,and have high sensory scores.3.Analysis of the quality characteristics of wheat flour with different particle sizes under the optimum grinding intensity of each system:with the decrease of the sieving particle size of wheat flour,the whiteness and damaged starch content increase,the average particle size decreases,the protein content and wet gluten content fluctuate,and the gluten index first increases and then decreases.The gelatinization characteristics showed that the minimum viscosity,breakdown,setback of the 1M_1H,1M_2M,and 1M_3L systems decreased with the grain size of the wheat flour.The rheological properties of dough showed that the dough development time,stability,and farinograph quality number increased first and then decreased with the decrease of the grain size of wheat flour in each system;the degree of softening was the opposite.As the sieving particle size decreases,the dough extensibility L value of each system powder increases first and then decreases;the P/L value decreases,and the change of the dough P value in the B and C particle size range of each system powder tends to be flat.4.The difference analysis of the quality characteristics of fresh wet noodles of wheat flour with different particle sizes under the optimum grinding intensity of each system:as the grain size of the wheat flour decreased,the hardness and chewiness of the fresh noodles decreased overall,and the adhesion increased.The fresh wet noodles of wheat flour with intermediate grains have good elasticity and cooking characteristics.The comprehensive sensory evaluation score of fresh and wet noodles with 1M_1H,1M_2M,2M_1L system in C grain size range and 1M_3L system in B grain size range was the highest.