麸皮稳定化处理方式对全麦粉品质的影响

叶国栋; 汪丽萍; 沈汪洋; 谭斌; 李晓宁; 田晓红; 张维清; 张笃芹

doi:10.13386/j.issn1002-0306.2020050297

麸皮稳定化处理方式对全麦粉品质的影响

1. 武汉轻工大学食品科学与工程学院, 湖北武汉 430023;
2. 国家粮食和物资储备局科学研究院粮油加工所, 北京 100037

基金项目:

“十三五”国家重点研发计划项目（2018YFD0401002）；中央级公益性科研院所基本科研业务费专项（ZX1904）。

详细信息

作者简介:
叶国栋(1996-),男,硕士研究生,研究方向:食品资源开发及利用,E-mail:yeguodong5201314@163.com。

通讯作者:
汪丽萍(1978-),女,博士,研究员,研究方向:粮食加工与安全,E-mail:wlp@chinagrain.org

沈汪洋(197-8),男,博士,教授,研究方向:食品资源开发及利用,E-mail:whwangyangshen@126.com。

中图分类号: TS211.4
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出版历程
- 收稿日期: 2020-05-25
- 网络出版日期: 2021-03-15
- 刊出日期: 2021-03-14

Effect of Bran Stabilization on the Quality of Whole Wheat Flour

1. School of Food Science and Engineering, Wuhan University of Light Industry, Wuhan 430023, China;
2. Grain and Oil Processing Institute, Scientific Research Institute, National Grain and Material Reserve Bureau, Beijing 100037, China

摘要

摘要: 研究了微波、常压蒸汽和挤压三种麸皮稳定化处理方式对全麦粉理化性质、加工品质、贮藏稳定性及抗氧化活性的影响。结果表明：挤压处理降低了全麦粉湿面筋含量；挤压和蒸汽处理显著提高了全麦粉的降落数值（P<0.05），微波处理对降落数值没有显著性差异。蒸汽处理后，全麦面团的稳定时间和粉质质量指数显著提升（P<0.05），全麦粉的弱化度显著降低（P<0.05），微波、蒸汽和挤压组的脂肪酶及脂肪氧化酶的活力显著降低（P<0.05）；在全麦粉贮藏期间，挤压和蒸汽组的脂肪酸值较低（<120 mg/100 g），且上升缓慢，改善了全麦粉稳定性，而微波组的脂肪酸值上升较快，且脂肪酸值较高（>120 mg/100 g）。挤压和蒸汽组的多酚和黄酮含量及多酚对ABTS⁺·清除能力和氧自由基吸收能力均显著低于微波组（P<0.05）。根据全麦粉的贮藏稳定性和全麦面团的品质，麸皮常压蒸汽稳定化处理适合于全麦粉加工。
- 麦麸 /
- 稳定化处理 /
- 全麦粉 /
- 品质
Abstract: The effects of three bran stabilization treatments including microwave, atmospheric steam and extrusion on the physical and chemical properties, processing quality, storage stability and antioxidant activity of whole wheat flour were studied. The results showed that extrusion treatment reduced the wet gluten content of whole wheat flour, extrusion and steam treatment significantly increased the falling value of whole wheat flour(P<0.05), and microwave treatment had no significant difference in falling value. After steam treatment, the stability time and flour quality index of whole-wheat dough were significantly improved(P<0.05), and the weakening degree of whole-wheat flour was significantly reduced(P<0.05). The activities of lipase and lipoxygenase in microwave, steam and extrusion groups were significantly reduced(P<0.05). During the storage of whole wheat flour, the fatty acid value of the squeezing and steaming group was lower(<120 mg/100 g), and rose slowly, which improved the stability of the whole wheat flour, while the fatty acid value of the microwave group rose faster and higher(>120 mg/100 g). The contents of polyphenols and flavonoids, ABTS⁺·scavenging ability and oxygen free radical absorption ability of polyphenols in the extrusion and steaming groups were significantly lower than those in the microwave group(P<0.05).According to the storage stability of whole wheat flour and the quality of whole wheat dough, the atmospheric steam stabilization treatment of bran was suitable for whole wheat flour processing.
- wheat bran /
- stabilization /
- whole wheat flour /
- quality

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