分层分离磨粉技术对黑麦主要理化特性的影响  

Analysis on Distribution of Black Wheat Main Physicochemical Parameters and Layering Milling Technology

作　　者：陈志成[1] 田双起[1] 屈凌波[2] 乔永峰 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]郑州大学,郑州450001

出　　处：《中国粮油学报》2017年第12期7-11,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31171789)

摘　　要：利用分层分离磨粉技术和小麦磨粉的硬度指数特性,分析黑麦和普通小麦的不同粉层的营养特性以及出粉率。结果显示在黑麦(BW 3201)中的氨基酸含量要比普通小麦(YN19)中氨基酸的含量高13.91%~23.32%。比较分析黑麦和普通小麦中微量元素Se、Fe、Ca的含量变化,结果表明不同的分层分离磨粉技术对黑麦和普通小麦的胚乳,糊粉层以及麸皮中的微量元素的含量也有较大变化。黑麦和普通小麦的扫描电镜以及理化特性分析为不同粉层的定量和定性研究提供了重要的技术支撑,有利于黑麦的有效加工利用和主食品产业化的进一步推广。In this study, the layered flour technology and hardness index of wheat grinding were adopted to analyze the efficiency of the nutrient distribution and yield of the powder layer of black and normal wheat. The resuits showed that the total content on amino acid in black wheat （BW 3201 ） was higher than the common wheat （YN19）, with 13.91%～23.32% calculated. Compared the main nutriments Se, Fe, Ca between color wheat and common wheat, the results showed that different milling methods treatment are capable of separating the different wheat flour from endosperms, bran and aleurone layers. Micro and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of black and normal wheat products and also for its processing and utilization.

关 键 词：黑麦 湿面筋 总膳食纤维 微量元素 氨基酸 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]