Research Progress on the Characteristics and Detection of Wheat Dough Crumbs during Flour Mixing of Noodle Making
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摘要: 和面作为面条制作的关键性工艺，形成的面絮直接决定面条最终品质，但面絮品质缺少客观检测方法，制约了面条工业化发展。面絮形成是谷物粉体颗粒与水分混合形成团聚体的湿法造粒过程，受到面粉自身组分、水分加入量、和面方式和辅料的影响。面絮的颗粒度较为均匀、水分在面絮内部和面絮之间分布均匀、面筋网络结构充分有效包裹淀粉是良好面絮的共同特征。面絮状态图像深度学习分析把面絮形成分为润湿黏连、聚集成形、破裂分散、稳定平衡4个阶段，稳定平衡阶段在精准判别和面终点中起到至关重要的作用。目前面絮颗粒大小评价以目测、时间控制、感官评价为主，还无法实现仪器精确测定或在线质量检测。通过图像分析，用面絮颗粒图像的阴影面积可以间接反映面絮状态，指导面条工业化生产。本文综述了小麦面条和面过程中面絮的基本特征，分析了面絮形成过程中的水分动态变化、颗粒度变化、面筋网络结构变化及其影响因素，讨论了面絮与面条品质之间的关系，介绍了图像检测方法、其他检测方法在面絮检测中的研究进展。Abstract: Flour mixing is the key technological step of noodle making. The dough crumbs developed in flour mixing directly determine the final quality of noodle. However, the lack of methods for objectively detecting the quality of dough crumbs restricts the development of noodle industrialization. The formation of dough crumbs is a wet granulation process in which cereal flour particles are mixed with moisture to form the stable aggregates, which is influenced by flour components, amount of water addition, methods of dough mixing and the addition of other supplementary materials. The good dough crumbs is characterized by the relatively uniform particle size, the uniform moisture distribution within and between the dough crumbs, and the gluten network that wrap the starch effectively. The deep learning analysis of dough crumbs images divides the formation of dough crumbs into four stages: Wetting adhesion, aggregation forming, fracture dispersion and stable equilibrium. The stage of stable equilibrium plays an important role in the accurate identification of the end point of dough mixing. At present, the traditional approaches for particle size evaluation of dough crumbs are based on visual inspection, time control and sensory evaluation, which cannot achieve accurate determination by instruments or online quality inspection. Basing on image analysis technology, the shadow area of dough crumbs can indirectly reflect the state of dough crumbs and guide the industrial production of noodles. This article presents a review of the fundamental characteristics of dough crumbs in the wheat noodle production process. Specifically, it analyzes the dynamic changes in moisture content, particle size, gluten network structure, and the related influencing factors during the formation of dough crumbs. The article further explores the correlation between dough crumbs and the noodle quality. Additionally, the review covers the recent developments in image detection methods and other detection techniques utilized for dough crumbs detection.
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Key words:
- wheat /
- dough crumbs /
- quality /
- moisture /
- automatic evaluation
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表 1 面絮形成不同阶段划分及特征
Table 1. Division and characteristics of formation of dough crumbs at different stages
文献 第一阶段 第二阶段 第三阶段 第四阶段 [10] 润湿和成核，水分与面粉接触，粉末吸水成核，随后，粉末层内液体迁移导致核生长。 聚集和增长，面絮与面絮、面絮与面粉、面絮与设备之间的碰撞导致面絮颗粒挤压和增长。 摩擦和破裂，在和面机后续的处理过程中，由于冲击、磨损或挤压，面絮颗粒发生破碎。 无 [13] 初始阶段，面粉与水在搅拌作用下开始混合，水化作用仅发生在面粉表面，时间较短。 浸润膨胀阶段，水分大部分进入面粉颗粒内部，初步形成了面筋网状结构。 面团形成阶段，面粉与水在搅拌作用下混合、挤压，剩余的游离水进入面粉颗粒内部，促使其继续胀润、黏结，面筋网络由疏变密，筋力由小变大，形成所需面团。 无 [4] 湿润粘连阶段，小麦面粉与水分开始接触，水合作用仅在部分面粉表面发生，时间较短，水合范围较小。 浸润膨胀阶段，部分水分自发性地渗入面粉颗粒内部，引发了二硫键的交联作用，促使谷蛋白大分子相互聚集、缠结，醇溶蛋白填充其中，初步形成了无序的网状结构。 成型稳定阶段，更多水分子进入面粉颗粒内部，促使其继续胀润，黏结，面筋网络结构的密度和筋力有所增强。 无 [14-15] 润湿粘连阶段，特征是水包裹在面粉颗粒表面产生粘性，相互粘连后被搅拌拉扯成表面附有大量干粉的片状结构。 聚集成形阶段，特征为片状结构挤压卷曲形成大颗粒的堆积结构，干粉完全消失。 破裂分散阶段，特征是大块的堆积结构破裂形成相对较小但更加规则聚集体。 稳定平衡阶段，特征是形成独立、宏观状态基本保持不变的面絮
颗粒。[16] 润湿阶段（0~1 min） 凝聚阶段（1~5 min） 凝聚和破裂的平衡阶段（5~10 min） 破损和流失阶段（10~20 min） [17] 润湿黏连阶段特征为水分与机械作用的同时介入，使面粉颗粒表面黏连部分被拉扯为表面附有干粉的片状结构。时间比例分别约为10%。 聚集成形阶段特征为片状结构在机械作用下发生挤压卷曲，干粉消失，形成体积较大的堆积结构。时间比例分别约为15%。 破裂分散阶段特征为堆积结构随着搅拌发生破裂，形成相对较小但更加规则的小体积聚集体。时间比例分别约为25%。 稳定平衡阶段特征为持续的机械力作用将小体积聚集体分散成独立的面絮颗粒，面絮颗粒的宏观状态不随机械搅拌发生改变。时间比例分别约为50%。 
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