Effects of Drying Temperature on Processing and Application Quality of High-moisture Wheat
To investigate the effect of different drying temperatures on the quality of high moisture wheat,differ-ent heated-air drying treatments(65,85,105 ℃ and 125 ℃)were used to dry wheat with an initial moisture fraction of 26％.Undried wheat was used as a control to analyze the impact on wheat processing and application quality.The results indicated that the temperature of heated-air drying had a significant impact on the quality of high moisture wheat.The bulk density of dried wheat significantly decreased with increasing temperature,and the crack rate significantly increased.For the wheat flour obtained under the same conditions,the yield of wheat flour and ash content changed little,the damaged starch,particle size,solvent retention capacity and sedimentation in-dex decreased,and the whiteness increased.Among them,the flour yield at 125 ℃ had a greater impact,while the content of damaged starch and whiteness had a smaller impact.For drying at 65 ℃ and 85 ℃,the content and quality of gluten did not change much compared with that of control sample.The processing characteristics of dough were improved,the specific volume of steamed bread increased,and the hardness and gumminess decreased signifi-cantly.When the temperature exceeded 105 ℃,the content of wet gluten,development time and stability time sig-nificantly decreased.The operating performance of dough and the specific volume and sensory scores of steamed bread reduced.For making steamed bread,the drying temperature of 26％moisture wheat can be used no higher than 85 ℃.
万方数据
维普
