预酶解-滚筒干燥加工工艺对全麦片品质的影响

doi:10.3864/j.issn.0578-1752.2020.06.017

中国农业科学 ›› 2020, Vol. 53 ›› Issue (6): 1256-1268.doi: 10.3864/j.issn.0578-1752.2020.06.017

预酶解-滚筒干燥加工工艺对全麦片品质的影响

余可^1,²,刘磊²,张瑞芬²,池建伟²,贾栩超²,张名位^1,²()

1 长江大学生命科学学院,湖北荆州 434000
2 广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/ 广东省农产品加工重点实验室,广州 510610

收稿日期:2019-08-07 接受日期:2019-09-29 出版日期:2020-03-16 发布日期:2020-04-09
通讯作者: 张名位
作者简介:余可,E-mail：kkyu.kun@outlook.com。
基金资助:
国家重点研发计划(2018YFD0401003);国家重点研发计划(2018YFD0401101-03);国家重点研发计划(2016YFD0400702);广东特支计划(2019BT02N112);科技创新战略专项资金高水平农科院建设(R2018PY-JC002);科技创新战略专项资金高水平农科院建设(201602TD)

Effect of Pre-Enzymatic-Drum Drying Process on the Quality of Whole Wheat Flakes

Ke YU^1,²,Lei LIU²,RuiFen ZHANG²,JianWei CHI²,XuChao JIA²,MingWei ZHANG^1,²()

1 College of Life Sciences, Yangtze University, Jingzhou 434000, Hubei
2 Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610

Received:2019-08-07 Accepted:2019-09-29 Online:2020-03-16 Published:2020-04-09
Contact: MingWei ZHANG

摘要/Abstract

摘要：

【目的】探讨预酶解-滚筒干燥处理对全麦片品质特性的影响,为高品质全麦片的加工提供理论依据。【方法】以小麦全粉为原料,采用α-淀粉酶、纤维素酶及其复合酶进行预酶解-滚筒干燥制备全麦片：未经预酶解处理直接滚筒干燥全麦片（drum-dried whole wheat groats,DWG）,α-淀粉酶-滚筒干燥速食全麦片（drum-dried whole wheat groats with α-Amylase,DWGA）,纤维素酶-滚筒干燥速食全麦片（drum-dried whole wheat groats with cellulase,DWGC）,α-淀粉酶-纤维素酶-滚筒干燥速食全麦片（drum-dried whole wheat groats with α-Amylase and cellulase,DWGAC）,以及以小麦精粉为原材料制备直接滚筒干燥精麦片（drum-dried refined wheat groats,DRG）,分别测定其复水性速率、结块率、水溶性指数、吸水性指数、糊化度、黏度、色度,淀粉、还原糖、植酸含量、淀粉和蛋白质消化特性等指标,比较并分析预酶解-滚筒干燥对全麦片品质特性的影响。【结果】预酶解-滚筒干燥处理能显著改善全麦片的冲调性,其中DWG样品复水速率最低,DWGAC复水速率最高,与对照样品DWG相比,DWGA、DWGC、DWGAC的结块率显著降低。预酶解-滚筒干燥处理显著提高了全麦片的溶解性,其中DWGA、DWGC、DWGAC相比于DWG水溶性指数分别提高了4.98、2.07和5.04倍。同时,预酶解-滚筒干燥处理使全麦片的淀粉、植酸含量显著降低（P＜0.05）,还原糖含量和糊化度显著升高（P＜0.05）,适当降低了全麦片的色度。此外,预酶解-滚筒干燥处理使全麦片中快消化淀粉比例显著提高,快消化淀粉含量分别比对照增长了22.34%、34.84%和46.59%,其中DWGAC快消化淀粉含量最高;蛋白质体外消化速率加快,蛋白质体外消化率分别提高了0.33、0.25、0.26倍,消化率升高。【结论】预酶解-滚筒干燥处理提高了全麦片的冲调分散性,降低了结块率和黏度,提高了淀粉和蛋白质体外消化性能,对全麦片品质有提升作用。

关键词: 全麦片, 预酶解-滚筒干燥, 营养消化特性, 品质特性

Abstract:

【Objective】 The purpose of this study was to explore the effect of pre-enzymatic-drum drying treatment on the quality characteristics of whole wheat groats, which provided a theoretical basis for the processing of high-quality whole wheat groats.【Method】The whole wheat flour was used as raw material, and α-amylase, cellulase and its complex enzyme were used for pre-enzymatic-drum drying to prepare whole wheat flakes: drum-dried whole wheat groats (DWG), drum-dried whole wheat cereal Groats with α-Amylase (DWGA), drum-dried whole wheat groats with cellulase (DWGC), and drum-dried whole wheat groats with α-Amylase and cellulase (DWGAC). The fine wheat flakes were prepared by direct drum drying, namely drum-dried refined wheat Groats (DRG). And then, the flake indexes were determined, such as its rehydration rate, agglomeration rate, water solubility index, water absorption index, gelatinization degree, viscosity, color, starch, reducing sugar, phytic acid content and starch and protein digestion characteristics, to compare and analyze the effect of pre-enzymatic-drum drying process on the quality characteristics of whole wheat flakes. 【Result】 The pre-enzymatic-drum drying treatment could significantly improve the brewing properties of whole wheat groats. Among them, DWG sample had the lowest rehydration rate and the DWGAC rehydration rate was the highest. Compared with the control sample DWG, the agglomeration rates of DWGA, DWGC and DWGAC were significantly reduced, respectively. Pre-enzymatic-drum drying treatment significantly improved the solubility of whole wheat groats, with DWGA, DWGC, and DWGAC increasing by 4.98, 2.07, and 5.04 times, respectively, compared to DWG water solubility index. Meanwhile, pre-enzymatic-drum drying treatment significantly reduced the starch and phytic acid content of whole wheat groats (P＜0.05), while the reducing sugar content and gelatinization degree increased significantly (P＜0.05), and the color of the whole wheat flakes was appropriately reduced. In addition, pre-enzymatic-drum drying treatment significantly increased the proportion of fast-digesting starch in whole-grain tablets, and the content of fast-digesting starch were increased by 22.34%, 34.84% and 46.59%, respectively. Among them, DWGAC had the highest fast-digesting starch content; the in vitro digestibility of the protein were increased by 0.33, 0.25, and 0.26 times, respectively, so the digestibility increased.【Conclusion】The pre-enzymatic-drum drying treatment not only improved the dispersibility of whole wheat groats and reduced the agglomeration rate and viscosity, but also improved the in vitro digestion performance of starch and protein, which enhancing the quality of whole wheat groats.

Key words: whole wheat flakes, pre-enzymatic hydrolysis-drum drying, nutrient digestion characteristics, quality characteristics

余可,刘磊,张瑞芬,池建伟,贾栩超,张名位. 预酶解-滚筒干燥加工工艺对全麦片品质的影响[J]. 中国农业科学, 2020, 53(6): 1256-1268.

Ke YU,Lei LIU,RuiFen ZHANG,JianWei CHI,XuChao JIA,MingWei ZHANG. Effect of Pre-Enzymatic-Drum Drying Process on the Quality of Whole Wheat Flakes[J]. Scientia Agricultura Sinica, 2020, 53(6): 1256-1268.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2020.06.017

https://www.chinaagrisci.com/CN/Y2020/V53/I6/1256

图/表 10

表1

图1

表2

表3

图2

图3

图4

图5

图6

图7

参考文献 64

[1]	王玉庭 . 中国小麦消费现状及趋势分析. 中国食物与营养, 2010(5):47-50.
	WANG Y T . Status of wheat consumption and its trend in China. Food and Nutrition in China, 2010(5):47-50. (in Chinese)
[2]	李林轩 . 我国小麦制粉业的现状及发展趋向. 粮食加工, 2010,35(3):15-18, 43.
	LI L X . The situation and development trends of wheat flour milling in our country. Grain Processing,2010, 35(3):15-18, 43. (in Chinese)
[3]	MARQUART L, JACOBS D R, MCINTOSH G H, POUTANEN K, REICKS M . Whole grains and health. Nutrition & Food Science, 2008,38(3):296.
[4]	BARROS F, ALVIOLA J N, ROONEY L W . Comparison of quality of refined and whole wheat tortillas. Journal of Cereal Science, 2010,51(1):50-56.
[5]	ONYENEHO S N, HETTIARACHCHY N S . Antioxidant activity of durum wheat bran. Journal of Agricultural and Food Chemistry, 1992,40(9):1496-1500.
[6]	SEIBEL W . Future trends in pasta products. Pasta and Noodle Technology. JE Kruger, RB Matsuo, and JW Dick, eds. Am. Assoc. Cereal Chem.: St. Paul, MN, 1996: 331-349.
[7]	汪丽萍, 谭斌, 田晓红, 刘艳香, 刘明 . 国内外市场上全麦粉的品质分析研究. 粮食科技与经济, 2012(B12):8-10.
	WANG L P, TAN B, TIAN X H, LIU Y X, LIU M . Study on quality of whole wheat flour from domestic and overseas market. Grain Science and Technology and Economy, 2012(B12):8-10. (in Chinese)
[8]	徐同成, 王文亮, 祝清俊, 邱登林, 李霞, 杜方岭 . 全麦食品的营养与保健功能研究进展. 中国食物与营养, 2009(10):55-57.
	XU T C, WANG W L, ZHU Q J, QIU D L, LI X, DU F L . Advancement of nutrition in whole-wheat food and its health function. Food and Nutrition in China, 2009(10):55-57. (in Chinese)
[9]	BHAT N A, WANI I A, HAMDANI A M, GANI A, MASOODI F A . Physicochemical properties of whole wheat flour as affected by gamma irradiation. LWT-Food Science and Technology, 2016,71:175-183.
[10]	葛宁 . 膨化青稞芽麦片关键工艺参数和配方优化[D]. 雅安: 四川农业大学, 2014.
	GE N . Puffing barley malt cereal key process parameters and formula optimization[D]. Ya’an: Sichuan Agricultural University, 2014. (in Chinese)
[11]	HENRÍQUEZ C, CÓRDOVA A, ALMONACID S, SAAVEDRA J . Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. Journal of Food Engineering, 2014,143:146-153.
[12]	PUA C K, HAMID N S A, TAN C P, MIRHOSSEINI H, RAHMAN R B A, RUSUL G . Optimization of drum drying processing parameters for production of jackfruit ( Artocarpus heterophyllus) powder using response surface methodology. LWT - Food Science and Technology, 2010,43(2):343-349.
[13]	ARISTIZÁBAL J, COMBARIZA A, FERNÁNDEZ A, SÁNCHEZ M . The effect of extrusion and drying on roller techniques concerning the rheological characteristics of rice-, corn-, sweet potato-, bean-and cassava root-and leaf-based composite flour. Ingeniería e Investigación, 2013,33(1):29-34.
[14]	SUPPRUNG P, NOOMHORM A . Optimization of drum drying parameters for low amylose rice (KDML105) starch and flour. Drying Technology, 2003,21(9):1781-1795.
[15]	YAMATO M A C, SILVA V M D, SOUZA E C G, FERRARI C C, GERMER S P M . Stability of mango flakes obtained by drum drying with different additives. Drying Technology, 2019,38(3):1-15.
[16]	FELKER F C, KENAR J A, BYARS J A, SINGH M, LIU S X . Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours. LWT-Food Science and Technology, 2018,96:648-656.
[17]	崔亚楠, 张晖, 王立, 钱海峰, 齐希光 . 加工方式对谷物和豆类估计血糖生成指数的影响. 食品与机械, 2017,33(9):1-4.
	CUI Y N, ZHANG H, WANG L, QIAN H F, QI X G . The effects of different processing method on expected glycemic index of cereals and legumes. Food & Machinery, 2017,33(9):1-4. (in Chinese)
[18]	BJÖRCK I, ASP N G, BIRKHED D, ELIASSON A C, SJÖBERG L B, LUNDQUIST I . Effects of processing on starch availability in vitro and in vivo. II. Drum-drying of wheat flour. Journal of Cereal Science, 1984,2(3):165-178.
[19]	闫金婷, 郑建梅, 刘变芳, 张燕, 张国权, 任长忠, 胡新中 . 国内市场纯燕麦片及复合麦片营养和微生物指标分析. 中国粮油学报, 2013,28(3):23-28.
	YAN J T, ZHENG J M, LIU B F, ZHANG Y, ZHANG G Q, REN C Z, HU X Z . Comparison of the nutrition quality and microbiologic characters of flakes from Chinese market. Journal of the Chinese Cereals and Oils Association, 2013,28(3):23-28. (in Chinese)
[20]	车甜甜 . 皮燕麦片和裸燕麦片的营养、糊化以及风味特性比较研究[D]. 杨凌: 西北农林科技大学, 2015.
	CHE T T . Comparison of nutrition, pasting properties and flavor characteristics of husked and naked oat flakes[D]. Yangling: Northwest A & F University, 2015. (in Chinese)
[21]	齐希光, 张冬媛, 张晖, 王立, 钱海峰 . 双酶协同滚筒干燥加工冲调糙米粉的工艺研究. 中国粮油学报, 2017,32(10):139-147.
	QI X G, ZHANG D Y, ZHANG H, WANG L, QIAN H F . Drying of brown rice powder using drum combined with two enzymes. Journal of the Chinese Cereals and Oils Association, 2017,32(10):139-147. (in Chinese)
[22]	KIM S H, CHOI Y J, LEE H, LEE S H, AHN J B, NOH B S, MIN S C . Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations. Journal of the Korean Society for Applied Biological Chemistry, 2012,55(2):271-279.
[23]	ANDERSON R A, CONWAY H, PEPLINSKI A J . Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch- Stärke, 1970,22(4):130-135.
[24]	LIU J B, MA S, LIU B Q, YANG X, ZHAN Y, WANG E L . Effects of different drying methods on solubility of whole egg powder. Transactions of the Chinese Society of Agricultural Engineering, 2011,27(12):383-388.
[25]	BLAZEK J, COPELAND L . Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers, 2008,71(3):380-387.
[26]	BIRCH G G, PRIESLEY R J . Degree of gelatinization of cooked rice. Starch-Stärke, 1973,25(3):98-100.
[27]	VIDYA S, RAVI R, BHATTACHARYA R . Effect of thermal treatment on selected cereals and millets flour doughs and their baking quality. Food and Bioprocess Technology, 2013,6(5):1218-1227.
[28]	ENGLYST H N, KINGMAN S M, CUMMINGS J H . Classification and measurement of nutritionally important starch fractions. European journal of clinical nutrition, 1992,46:S33-50.
[29]	CHUNG H J, LIU Q, HOOVER R . Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers, 2009,75(3):436-447.
[30]	崔亚楠, 张晖, 王立, 钱海峰, 齐希光 . 蛋白质、脂肪对豆类理化特性及体外消化特性的影响. 中国粮油学报, 2018,33(2):12-17.
	CUI Y N, ZHANG H, WANG L, QIAN H F, QI X G . Physicochemical properties and in vitro starch digestibility of legumes as affected by fat and protein. Journal of the Chinese Cereals and Oils Association, 2018,33(2):12-17. (in Chinese)
[31]	TANG C H . Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing. Journal of Food Engineering, 2007,82(4):568-576.
[32]	FU T J, ABBOTT U R, HATZOS-SKINTGES C . Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid A comparative study. Journal of Agricultural and Food Chemistry, 2002,50(24):7154-7160.
[33]	杨三维, 李刘军, 乔玲, 赵佳佳, 郑兴卫, 葛川, 芦艳珍, 田鹏 . 紫小麦麸皮花色苷提取及应用研究. 农学学报, 2019,9(2):78-82.
	YANG S W, LI L J, QIAO L, ZHAO J J, ZHENG X W, GE C, LU Y Z, TIAN P . Antioxidant activity and wool dyeing of anthocyanins from purple wheat bran. Journal of Agriculture, 2019,9(2):78-82. (in Chinese)
[34]	潘治利, 张垚, 艾志录, 李真, 范会平, 索标 . 马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系. 食品科学, 2017,38(5):197-201.
	PAN Z L, ZHANG Y, AI Z L, LI Z, FAN H P, SUO B . Relationship between gelatinization and gelling properties of potato starch and potato noodles. Food Science, 2017,38(5):197-201. (in Chinese)
[35]	艾志录, 孙茜茜, 潘治利, 谢新华, 索标, 田萍萍 . 不同来源淀粉特性对水晶皮质构品质的影响. 农业工程学报, 2016,32(1):318-324.
	AI Z L, SUN Q Q, PAN Z L, XIE X H, SUO B, TIAN P P . Effect of different starch source properties on crystal leather textural quality. Transactions of the Chinese Society of Agricultural Engineering, 2016,32(1):318-324. (in Chinese)
[36]	BRYANT R J, KADAN R S, CHAMPAGNE E T, VINYARD B, BOYKIN D . Functional and digestive characteristics of extruded rice flour. Cereal Chemistry Journal, 2001,78(2):131-137.
[37]	PINKAEW H, THONGNGAM M, WANG Y J, NAIVIKUL O . Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy ( Oryza sativa L.) cultivars. Journal of Cereal Science, 2016,70:116-122.
[38]	QI X G, CHENG L L, LI X J, ZHANG D Y, WU G C, ZHANG H, WANG L, QIAN H F, WANG Y N . Effect of cooking methods on solubility and nutrition quality of brown rice powder. Food Chemistry, 2019,274:444-451.
[39]	杨波涛 . 挤压与酶法集成制备速溶糙米粉工艺和食用品质的研究[D]. 郑州: 河南工业大学, 2013.
	YANG B T . Studies of preparation process and the edible quality of instant brown rice powder through the method of combining extrusion technology and enzymolysis technology[D]. Zhengzhou: Henan University of Technology, 2013. (in Chinese)
[40]	杨铭铎, 樊祥富, 张洪微, 贾庆胜 . 黑龙江小麦麸皮膳食纤维挤压膨化—酶法改性工艺条件的优化. 农产品加工(学刊), 2010(12):17-19.
	YANG M D, FAN X F, ZHANG H W, JIA Q S . Optimum condition of dietary fiber from wheat bran by extrusion technology and cellulose enzyme method. Academic Periodical of Farm Products Processing, 2010(12):17-19. (in Chinese)
[41]	谢晶, 涂世, 刘睿 . 酶法修饰对莲子粉黏度及复水性的影响. 食品科学, 2010,31(22):176-179.
	XIE J, TU S, LIU R . Effect of enzymatic modification on viscosity and rehydration of lotus seed powder. Food Science, 2010,31(22):176-179. (in Chinese)
[42]	许亚翠, 钱海峰, 张晖 . 高温型α-淀粉酶对膨化米粉冲调性的影响. 食品与发酵工业, 2012,38(8):73-77.
	XU Y C, QIAN H F, ZHANG H . Effect of thermo stable α-amylase on solubility of extruded rice powder. Food and Fermentation Industries, 2012,38(8):73-77. (in Chinese)
[43]	冯健 . 一种新型谷物营养方便早餐食品的加工工艺优化研究[D]. 北京: 中国农业机械化科学研究院, 2011.
	FENG J . Study on optimization in processing technology of a new cereal breakfast food[D]. Beijing: Chinese Academy of Agricultural Mechanization Sciences, 2011. (in Chinese)
[44]	杜双奎, 魏益民, 张波 . 挤压膨化过程中物料组分的变化分析. 中国粮油学报, 2005,20(3):39-43, 47.
	DU S K, WEI Y M, ZHANG B . Changes of material components during extrusion. Journal of the Chinese Cereals and Oils Association. 2005,20(3):39-43, 47. (in Chinese)
[45]	张强, 贾富国, 杨瑞雪, 付倩, 王吉泰, 韩珊 . 纤维素酶预处理糙米发芽工艺优化. 中国粮油学报, 2012,27(10):92-97.
	ZHANG Q, JIA F G, YANG R X, FU Q, WANG J T, HAN S . Optimization of brown rice germination process with cellulase treatment. Journal of the Chinese Cereals and Oils Association, 2012,27(10):92-97. (in Chinese)
[46]	张智勇, 王春, 孙辉 . 小麦理化特性与面条食用品质的相关性研究进展. 粮油食品科技, 2011,19(5):1-4, 7.
	ZHANG Z Y, WANG C, SUN H . Development of study on the relativity between noodle quality and physicochemical properties of wheat. Science and Technology of Cereals, Oils and Foods, 2011,19(5):1-4, 7. (in Chinese)
[47]	YADAV A R, GUHA M, THARANATHAN R N, RAMTEKE R S . Changes in characteristics of sweet potato flour prepared by different drying techniques. LWT-Food Science and Technology, 2006,39(1):20-26.
[48]	陈建省, 邓志英, 吴澎, 田纪春, 谢全刚 . 添加面筋蛋白对小麦淀粉糊化特性的影响. 中国农业科学, 2010,43(2):388-395.
	CHEN J X, DENG Z Y, WU P, TIAN J C, XIE Q G . Effect of added gluten on pasting properties of wheat starch. Scientia Agricultura Sinica, 2010,43(2):388-395. (in Chinese)
[49]	姜小苓, 李小军, 冯素伟, 董娜, 胡铁柱, 李淦, 茹振钢 . 蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响. 食品科学, 2014,35(1):44-49.
	JIANG X L, LI X J, FENG S W, DONG N, HU T Z, LI G, RU Z G . Effects of addition of different amounts of gluten and starch on wheat dough rheological properties and starch pasting characteristics. Food Science, 2014,35(1):44-49. (in Chinese)
[50]	徐斌, 孙伊琳, 刘淑一, 陈小沛, 姜松, 陈中伟, 孙俊 . 预糊化处理对高含量燕麦挂面品质的影响. 现代食品科技, 2019,35(6):139-144, 138.
	XU B, SUN Y L, LIU S Y, CHEN X P, JIANG S, CHEN Z W, SUN J . Effect of pregelatinization on the quality of noodles with a high oat flour content. Modern Food Science and Technology, 2019,35(6):139-144, 138. (in Chinese)
[51]	左光明, 谭斌, 罗彬, 秦礼康 . 全营养苦荞米抗性淀粉形成的工艺参数优化. 食品科学, 2008,29(9):130-134.
	ZUO G M, TAN B, LUO B, QIN L K . Optimization of process parameters of resistant starch of whole tartary buckwheat rice. Food Science, 2008,29(9):130-134. (in Chinese)
[52]	付立新 . 湿热处理辐照玉米淀粉制备慢消化淀粉研究[D]. 北京:中国农业科学院, 2014.
	FU L X . Study on irradiation maize starch preparing slowly digestible starch by heat-moisture treatment[D]. Beijing: Chinese Academy of Agricultural Sciences, 2014. (in Chinese)
[53]	李学琴, 秦礼康, 朱怡 . 挤压膨化与重组造粒茯苓复配谷物产品功能成分分析及淀粉体外消化特性评价. 中国粮油学报, 2019, 34(9):104-111.
	LI X Q, QIN L K, ZHU Y . Analysis of functional components and evaluation of in vitro starch digestion properties in Poria cocos compound grain products by extrusion and recombinant granulation. Journal of the Chinese Cereals and Oils Association, 2019,34(9):104-111. (in Chinese)
[54]	VOHRA A, SATYANARAYANA T . Phytases: Microbial sources, production, purification, and potential biotechnological applications. Critical Reviews in Biotechnology, 2003,23(1):29-60.
[55]	FARDET A . New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fiber? Nutrition Research Reviews, 2010,23(1):65-134.
[56]	BUDDRICK O, JONES O A H, CORNELL H J, SMALL D M . The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content. Journal of Cereal Science, 2014,59(1):3-8.
[57]	MARTI A, BOTTEGA G, CRISTINA M, FAORO F, LAMETTI S, PAGANI M A . Dietary fiber enzymatic treatment: A way to improve the rheological properties of high-fiber-enriched dough. International Journal of Food Science & Technology, 2013,49(1):305-307.
[58]	MESSIA M C, REALE A, MAIURO L, CANDIGLIOTA T, SORRENTINO E, MARCONI E . Effects of pre-fermented wheat bran on dough and bread characteristics. Journal of Cereal Science, 2016,69:138-144.
[59]	CHEN N J, MORIKAWA J, HASHIMOTO T . Effect of amino acids on the eutectic behavior of NaCl solutions studied by DSC. Cryobiology, 2005,50(3):264-272.
[60]	SIMONATO B, CURIONI A, PASINI G . Digestibility of pasta made with three wheat types: A preliminary study. Food Chemistry, 2015,174:219-225.
[61]	ZOU W, SISSONS M, GIDLEY M J, GILBERT R G, WARREN F J . Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. Food Chemistry, 2015,188:559-568.
[62]	王睿粲 . 豆乳中植酸、钙镁与蛋白质的相互作用及其对蛋白质聚集的影响[D]. 北京: 中国农业大学, 2018.
	WANG R C . Interactions among phytate, calcium/magnesium and proteins in soymilk and their effects on protein aggregation[D]. Beijing: China Agricultural University, 2018. (in Chinese)
[63]	任广呜 . 热处理对小麦胚芽营养价值的影响. 粮食加工, 1989(1):32-35.
	REN G M . Effect of heat treatment on the nutritional value of wheat germ. Grain Processing, 1989(1):32-35. (in Chinese)
[64]	徐杰 . 发芽糙米淀粉和蛋白的研究及方便米饭的制备[D]. 无锡: 江南大学, 2012.
	XU J . Study of starch and protein of germinated brown rice and preparation of its instant rice[D]. Wuxi: Jiangnan University, 2012. (in Chinese)

样品 Sample	复水速率 Rehydration rate (g∙min^-1)	结块率 Agglomerate rate (%)	糊化度 Gelatinization (%)
DRG	32.90±0.51b	77.86±0.83c	65.85±8.10b
DWG	31.51±0.11a	82.86±18.75c	47.13±14.80a
DWGA	34.35±0.26c	24.93±5.74a	87.27±7.05c
DWGC	33.63±0.07b	56.13±9.26b	85.36±2.63c
DWGAC	35.16±0.22d	15.46±3.51a	87.88±6.66c

样品 Sample	L*	a*	b*	ΔE*
DRG	77.68±1.68c	0.13±0.03a	17.04±0.63a	-
DWG	70.69±2.04b	2.80±0.49b	18.73±1.34a	-
DWGA	62.70±0.82a	4.23±0.44c	22.57±0.29bc	8.98
DWGC	62.20±1.76a	4.26±0.29c	21.08±1.50b	8.93
DWGAC	64.55±1.65a	4.46±0.30c	24.29±0.36c	8.41

样品 Sample	峰值黏度 Peakviscosity (cp)	最低黏度 Trough (cp)	最终黏度 Final viscosity (cp)	衰减值 Breakdown (cp)	回生值 Setback (cp)
DRG	829.66±116.47c	679.00±70.36b	1518.33±146.14b	150.66±46.18b	839.33±75.86b
DWG	1002.33±26.16d	653.00±12.77b	1682.33±49.89c	349.33±13.50c	1029.33±39.17c
DWGA	36.66±4.16a	12.33±4.61b	18.00±1.73a	24.33±1.15a	5.66±2.88a
DWGC	158.66±38.01b	36.00±1.00a	44.66±3.51a	122.66±37.52b	8.66±3.05a
DWGAC	34.66±0.58a	13.33±4.16a	17.66±5.86a	25.33±2.52a	5.33±2.31a

预酶解-滚筒干燥加工工艺对全麦片品质的影响

Effect of Pre-Enzymatic-Drum Drying Process on the Quality of Whole Wheat Flakes

RichHTML

PDF

赞

可视化

摘要/Abstract

引用本文

使用本文

图/表 10

参考文献 64

相关文章 11

Metrics

本文评价

推荐阅读 0

[1]	吴迪,王佳玉,汤晓智,胡秋辉. 外源蛋白添加对全麦面团特性和面包品质的影响[J]. 中国农业科学, 2021, 54(6): 1258-1269.
[2]	方勇，王红盼，杨文建，裴斐，刘俊飞，汤晓智，马宁，胡秋辉. 金针菇复配发芽糙米挤压膨化工艺及产品品质特性[J]. 中国农业科学, 2016, 49(4): 727-738.
[3]	胡秋辉，仲磊，杨文建，裴斐，方勇，马宁，汤晓智，赵立艳，杨方美. 蛹虫草复合谷物杂粮膨化产品品质特性[J]. 中国农业科学, 2016, 49(24): 4772-4784.
[4]	陈银基，蒋伟鑫，曹俊，戴炳业，董文. 温湿度动态变化过程中不同含水量稻谷的储运特性[J]. 中国农业科学, 2016, 49(1): 163-175.
[5]	张冬媛，邓媛元，张名位，马永轩，张雁，魏振承，张瑞芬，刘磊，唐小俊，遆慧慧. 发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响[J]. 中国农业科学, 2015, 48(4): 759-.
[6]	汤晓智, 扈战强, 周剑敏, 方勇, 沈新春, 胡秋辉. 糙米粉对小麦面团流变学及饼干品质特性的影响[J]. 中国农业科学, 2014, 47(8): 1567-1576.
[7]	陈锋亮, 陈相艳, 王宪昌, 尹婧, 赵晓燕. 小麦品种品质与挤压膨化产品理化特性的关系[J]. 中国农业科学, 2013, 46(20): 4336-4343.
[8]	. 反复冷冻-解冻对猪肉品质特性和微观结构的影响 [J]. 中国农业科学, 2009, 42(3): 982-988 .
[9]	杜双奎,魏益民,张波,蒋长兴,张明晶. 玉米籽粒品质性状与挤压膨化特性的关系[J]. 中国农业科学, 2005, 38(09): 1876-1881 .
[10]	董玉琛,曹永生. 粮食作物种质资源的品质特性及其利用[J]. 中国农业科学, 2003, 36(1): 111-114 .
[11]	李鸿恩,张玉良,吴秀琴,李宗智. 我国小麦种质资源主要品质特性鉴定结果及评价[J]. 中国农业科学, 1995, 28(05): 29-37 .