挤压膨化处理麸皮对全麦粉品质的影响  

Effect of Extrusion Expanding Treatment Bran on Quality of the Whole Wheat Flour

作　　者：郝春明[1] 郑学玲[1] 张杰[1] 刘翀[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《农产品加工（下）》2012年第11期88-92,共5页Farm Products Processing

基　　金：河南省农业科技成果转化计划项目(200132);河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)

摘　　要：将红麦、白麦、加麦的小麦麸皮经挤压膨化处理、粉碎后,按原配比回添到面粉中,制得全麦粉。通过与未处理小麦麸皮回添的全麦粉在理化指标和流变学特性对比来评判2种工艺制得的全麦粉的性质,从色度、面筋、蛋白、沉降值、粉质、拉伸等方面进行比较,挤压膨化处理麸皮回添工艺对全麦粉的品质有明显的改变。Whole wheat flour is obtained by extruding with wheat bran of red wheat, white wheat and Jiamai after grinded and added to the flour by the original ratio. Comparison whole wheat flour between flour with unprocessed and processed wheat bran, the physical and chemical indicators and rheological properties are determined. As a result, a significant increase happens in extrusion processing of the expansive force of the bran and water holding capacity （WHC） . The two processes in the system of whole wheat flour are made a comparison determined in chroma, gluten, protein, sedimentation value, farinograph, stretching etc. What＇s more, the quality of whole wheat flour has changed significantly with extrusion processing dealt with bran putting back to flour.

关 键 词：小麦麸皮 挤压膨化 全麦粉 品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]