谷物磨粉工艺对其淀粉损伤及特性影响研究进展  

A Review of Effects of Grain Processing on Starch Damage and Properties

作　　者：张玉荣[1] 高佳敏[1] 周显青[1] 孙晶[1] 刘敬婉 

机构地区：[1]河南工业大学粮油食品学院粮食储藏与安全教育部工程研究中心粮食储运国家工程实验室,郑州450001

出　　处：《中国粮油学报》2017年第3期135-140,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：谷物磨粉主要采用机械粉碎方式,在粉碎过程中必然造成淀粉颗粒不同程度的损伤,使其产品中的破损淀粉含量显著增加,而破损淀粉含量又直接影响着谷物的加工品质和食用品质。本综述系统阐述了不同磨粉工艺对谷物制品中淀粉损伤的影响及其产生原因,并对谷物制品品质改良进行了展望,以期为我国谷物加工技术及其品质改善提供参考。The mechanical milling was the main step of grain processing. In the grinding process, the mechanical actions caused the starch damage, and significantly increased damaged starch content, which directly affected the grain processing quality and food quality. This paper was to review the effects of different milling techiques on the starch damage and its causes. The prospect of the quality improvement of grain products was also presented, with an aim to provide a theoretical reference for the study of grain processing technology and quality improvement.

关 键 词：谷物 磨粉方式 破损淀粉 淀粉特性 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]