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

Abstract

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

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.

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References 64

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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

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

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