摘要
利用将糊粉层磨入的方式,提高小麦出粉率至85%,研制一种适度加工的加麦粉。以同种原料加工的加麦麦芯粉(出粉率40%)和国产优质小麦富强粉(出粉率约70%)为对照,对该适度加工条件下产品的营养成分、面粉理化指标和流变学特性等营养及品质特性进行研究。结果表明,该产品有较高含量的微量元素、维生素和氨基酸,特别是总膳食纤维含量分别为麦芯粉和富强粉的2.34倍和3.08倍,其中不可溶性膳食纤维分别提高1.83倍和1.65倍;VB1和VB9含量分别为加麦麦芯粉的3.01和1.26倍;微量元素锰的含量分别为加麦麦芯粉和富强粉的4.16倍和1.78倍;在理化特性方面,适度加工的加麦粉白度适中,吸水率较高,整体面筋质量高,破损淀粉含量适中。流变学特征表现为较强的延展性和弹性,含有高质量蛋白,形成的面团劲力强、弹性好、延展性佳,面筋网络的保气能力好、稳定性佳,峰值黏度、保持黏度、终点黏度和回生值相比加麦麦芯粉有显著的改善,具有较好的操作性和适用性。综上,该适度加工的方法提高了面粉整体的营养价值并保持了较高的品质特性。
The moderate processed Canadian wheat flour with 85% yield was prepared by aleurone layer addition method.Compared with the market general flour (70% yield) and the Canadian wheat core flour (40% yield),the nutrient composition,physicochemical properties and rheological characteristics of the moderate processed product were analyzed.The results showed that the moderate processed flour contained high contents of vitamines,essential microelements and amino acids,especially the the total dietary fiber content,which was 2.34 and 3.08 times higher than that of the Canadian wheat core flour and market general flour.The VB1 and VB9 content were 3.01 and 1.26 times higher than that of the wheat core flour and market general flour.The content of manganese element was 4.16 and 1.78 times higher than that of the Canadian wheat core flour and market general flour.Beside the moderate whiteness,damage starch content and water absorption,the rheological characteristics were showed as strong ductility and elasticity,high quality protein,strong strength and good elasticity of the dough,good gas-holding ability and stability of the gluten network.The overall characteristics of the moderate processed Canadian wheat flour had significantly improved than the Canadian wheat core and market general flour,especially from the nutritional and physicochemical characteristics.
作者
杨佳宁
赵凤奇
张颖
李巍
付亭亭
兰向东
YANG Jianing;ZHAO Fengqi;ZHANG Ying;LI Wei;FU Tingting;LAN Xiangdong(Beijing Grain Science Reaearch Institute,Beijing 100053,China;Beijing Guchuan Food Co.,LTD,Beijing 101101,China)
出处
《食品科技》
CAS
北大核心
2020年第4期146-151,共6页
Food Science and Technology
关键词
适度加工
营养成分
理化性质
流变学特征
moderate processing
nutritional composition
physicochemical properties
rheological characteristics
