The relationship between distribution of the moisture and quality properties of flour from different system during milling process was studied.The correlation between distribution of the moisture of flour measured by NMR and quality properties was analyzed.The result indicated that break system had the highest protein content,the scratch system had the lowest protein content but the best whiteness,and tailings system had the highest damaged starch content.Among the wheat milling systems,relaxation time T21 had no significant difference while relaxation time T22 varied significantly in the tailings system,as for the relaxation time T23,there was significant difference.Between the front system and the later system,T21 and proton density A21 showed no significant difference while opposite results were shown in T23 and A23,and the average of posterior powder was greater than ahead powder.When more closing to the cortex,bound water had a decreased tendency,but the decline was small,while free water increased strongly,and middle water changed slightly.There was certain inherent correlation between the moisture condition and quality properties,and the research provided theoretic foundation for producing and mixing flour selectively.
NETL
NSTL
维普
万方数据
