剥皮处理对黑小麦主要营养及加工品质的影响  

Effect of Peeling on the Main Nutritional and Processing Quality of the Black Wheat

作　　者：郭赛琴[1] 罗勤贵[1] 张国权[1] 胡良勇 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西老牛面粉有限公司,陕西眉县722306

出　　处：《粮食加工》2011年第6期14-16,49,共4页Grain Processing

摘　　要：通过剥皮处理,分析了剥皮程度对黑小麦主要营养品质和加工品质的影响。结果表明:与黑小麦面粉相比,剥皮处理可提高黑小麦全粉的营养品质,但相对降低其加工品质。随着剥皮程度增大,全粉中矿质元素的损失增大,VB1含量影响不大,全粉的蛋白质含量逐渐降低,降落数值升高,峰值黏度、破损值、回升值降低,拉伸参数也呈增大趋势;但两种黑小麦全粉的粉质参数表现出较大差异,其中杨凌黑小麦全粉的吸水率、形成时间、稳定时间及评价值均随剥皮程度的增加而增大,武功黑小麦全粉则呈相反变化趋势。因此,剥皮制粉可有效利用黑小麦的营养特性。Two black wheat samples were taken to investigate the effect of peeling treatment on the main nutritional and processing quality.The results showed that peeling could improve the nutritional quality of the whole wheat flour,while its processing quality relatively reduced compared with black wheat flour.On the one hand,with peeling level increased,the minerals content decreased,VB1 stained steady.At the same time,protein content gradually reduced,falling number and stretching parameters increased,final viscosity,break-down and setback reduced.On the other hand,comparing these two black wheat samples,the water absorption,development time,stability and the evaluation value of black whole wheat flour from Yangling increased with the peeling degree increased,whereas the black whole wheat flour from Wugong showed opposite change.In conclusion,peeling treatment could make effective use of nutritional characteristic of black wheat.

关 键 词：黑小麦 剥皮处理 营养品质 加工品质 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]