稳定化全麦粉的品质评价  

Study on quality evaluation of stabilized whole-wheat flour

作　　者：刘宏[1] 汪丽萍[2] 刘明[2] 田晓红[2] 刘艳香[2] 陈永红[3] 谭斌[2] 

机构地区：[1]中国农业科学院农业信息研究所,北京100017 [2]国家粮食局科学研究院,北京100037 [3]中国农村技术开发中心,北京100045

出　　处：《食品与机械》2012年第2期6-8,235,共4页Food and Machinery

基　　金："十二五"国家科技支撑计划课题(编号:2012BAD34B05);农业科技成果转化资金项目(编号:2010GB24490678)

摘　　要：对稳定化全麦粉的水分、灰分、湿面筋、降落指数、粗蛋白、粗脂肪、总膳食纤维、可溶性膳食纤维、烷基间苯二酚、总酚、B族维生素、矿物元素、总抗氧化值、脂肪酸值、储藏稳定性等品质指标进行分析研究。结果表明,稳定化全麦粉的灰分、总膳食纤维、总抗氧化值、B族维生素及矿物元素指标高于普通小麦粉2～5倍,烷基间苯二酚含量达10倍多,其他指标与普通小麦粉相当。全麦粉储存4个月后,其脂肪酸值仍满足小麦粉的中国国家标准要求。稳定化全麦粉相比于普通小麦粉具有更好的营养价值。The quality index of moisture,ash,wet gluten,landing index,crude protein,crude fat,dietary fiber,soluble dietary fiber,alkylresorcinol,total phenols,B vitamins,minerals,total antioxidant,fatty acid value and store stabilization in stabilized whole-wheat flour were analyzed.The results showed that,in those quality indexes,the index of ash,dietary fiber,total antioxidant,B vitamins and minerals in stabilized whole-wheat flour was two to five times higher than it in common flour.The content of alkylresorcinol was ten times more than it in common flour.The index of other nutrition was equal to that in common flour.After four months of storage,the fatty acid value in whole-wheat flour was still equal to national standard request.The nutritional function of stabilized whole-wheat flour was better than common flour.

关 键 词：稳定化 全麦粉 品质评价 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]