不同剥皮率对面粉B族维生素含量影响  

Effect of different pearling degree on vitamins B content in wheat flour

作　　者：邹恩坤[1] 王晓曦[1] 丁艳芳[1] 徐瑞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2013年第4期23-26,共4页Cereals & Oils

基　　金：国家自然科学基金项目(31271815);现代农业产业技术体系建设专项(CARS-14)

摘　　要：小麦籽粒富含B族维生素,其大部分集中于小麦糊粉层,经加工后B族维生素受到极大损失。通过测定高、中、低筋3种小麦在7个剥皮率梯度下面粉基本指标及B族维生素含量变化,研究小麦剥皮处理对面粉品质及面粉VB族含量影响;结果表明,不同剥皮率对小麦制粉和面粉品质具有明显影响,对面粉VB族含量差异性显著,且4%剥皮率能有效降低小麦B族维生素流失,提高面粉中VB族含量。Vitamins B were concentrated aleurone layer of wheat grains, aleurone layer is usually removed along with the other bran layers during milling, and most of VB were lost. Grains of three wheat varieties were pearled by a rice polisher at seven levels, fundamental indicators and content of VB were admeasured, that is examined the effect of wheat pearling on flour quality and vitamins B content in flour. Results showed that pearling had a significant effect on flour quality. The content of vitamins were significantly affected by different debranning degree.When the debranning degree was 4%, content of vitamin B in wheat flour was increased.

关 键 词：小麦剥皮 剥皮率 维生素B 

分 类 号：TS211.42[轻工技术与工程—粮食、油脂及植物蛋白工程]