Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and <i>Agriophyllum squarrosum</i>

YU Yingtao; CAO Shaopan; XIAO Liuyang; HUANG Jipeng; ZHANG Jingru; HAN Lihong

doi:10.13386/j.issn1002-0306.2021110218

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 62-71. > DOI: 10.13386/j.issn1002-0306.2021110218

YU Yingtao, CAO Shaopan, XIAO Liuyang, et al. Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and Agriophyllum squarrosum[J]. Science and Technology of Food Industry, 2022, 43(17): 62−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110218.

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Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and Agriophyllum squarrosum

1.
Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
2.
Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan 756500, China

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Received Date: November 17, 2021
Available Online: June 29, 2022

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Abstract

Abstract

The effects of grain water content on the properties of sweet buckwheat and Agriophyllum squarrosum (A. squarrosum) flour prepared by cyclone pulverization were studied. The results showed that the starch content of whole buckwheat flour was significantly (P<0.05) higher than that of whole A. squarrosum flour, while the protein, fat and crude fiber contents of buckwheat flour were significantly (P<0.05) lower than that of which. The grain size, oil absorption and expansion power of two kinds of flour increased with the increase of grain water content. The water absorption and elastic modulus of whole buckwheat flour decreased significantly (P<0.05) with the increase of grain water content, but the changes of the two characteristic values of A. squarrosum flour were opposite. Grain water content had no significant effect on damaged starch content of whole buckwheat flour, but the damaged starch content of whole A. squarrosum flour decreased significantly (P<0.05) with the increase of grain water content. The values of gelatinization viscosity and gel hardness of buckwheat flour were higher than that of whole A. squarrosum flour, while the viscoelasticity and enthalpy of buckwheat flour were lower than that of whole A. squarrosum flour. The difference of damaged starch content and grain size of whole A. squarrosum flour with different water content had significant (P<0.05) effects on its expansion degree, solubility, gelatinization characteristic value, gelatinization enthalpy and dough rheological properties. These results indicated that the properties of whole A. squarrosum flour were different from buckwheat flour, and the processing properties of whole A. squarrosum flour could be controlled by changing the grain water content. This study will provide theoretical support for the high-value utilization of A. squarrosum seeds as a new food resource and help ensure national food security.
- Agriophyllum squarrosum flour,
- buckwheat flour,
- pasting properties,
- rheological properties,
- thermal properties

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1.	田金钞，刘莹，臧梁，王月月，尚珊，祁立波. 不同解冻方式对水产品品质影响研究进展. 食品研究与开发. 2023(12): 204-210 .
2.	杨裕如，潘德胤，马金明，姜晓娟，陈洪生，刁静静. 超声处理修饰羊肌肉蛋白结构改善嫩度的研究. 食品工业科技. 2023(21): 45-53 . 本站查看
3.	张茸茸，刘佳丽，李亦凡，张月美，曹锦轩. 超声技术对肌原纤维蛋白结构的影响及其在肌肉食品中的应用现状. 食品安全质量检测学报. 2023(21): 10-19 .
4.	孙俪娜，祁岩龙，刘峰娟，徐艳文，于洋，张忆洁. 不同解冻方式对速冻洋芋鱼鱼质构特性的影响. 农产品加工. 2022(14): 10-13 .
5.	邱泽慧，郑尧，王锡昌. 解冻方式对养殖暗纹东方鲀持水性及质构特性的影响. 食品科学. 2022(17): 56-63 .
6.	江文婷，陈旭，蔡茜茜，杨傅佳，黄丹，黄建联，汪少芸. 基于分子对接技术研究鱼源抗冻多肽与鱼肌球蛋白的相互作用. 食品工业科技. 2022(20): 29-38 . 本站查看
7.	田方，顾笑寒，孙志栋，何龙，蔡路昀. 新型解冻技术及其对鱼肉品质影响的研究进展. 食品安全质量检测学报. 2022(21): 7049-7056 .
8.	金子纯，赵育茗，张明成，郭芮，刘登勇. 肉类解冻工艺研究进展. 肉类研究. 2022(12): 57-66 .
9.	韩敏义，田惠鑫，曾宪明，张馨月，尹家琪，侯钰柯，白云，唐长波，徐幸莲. 磁性纳米粒子辅助加热技术在鱼类解冻中的应用. 食品与生物技术学报. 2021(10): 1-6 .