气流分级对发芽小麦粉品质的影响  

Effect of Airflow Classification on the Quality of Sprouted Wheat Flour

作　　者：齐笑笑 郭嘉[1] 温纪平[1] 刘帅[1] 王静[1] 黄梦凡 QI Xiaoxiao;GUO Jia;WEN Jiping;LIU Shuai;WANG Jing;HUANG Mengfan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科技》2022年第3期162-167,共6页Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31901726)。

摘　　要：选用百农307小麦为原料,在20℃、RH85%下发芽12 h,经干燥后磨粉并进行气流分级处理。通过对其营养组分、理化指标、溶剂保持力以及糊化特性、面团流变学特性等进行测定分析,探究气流分级对发芽小麦粉品质的影响。结果发现:小麦发芽后,发芽小麦粉(SF)的基本理化指标、糊化特性与粉质拉伸特性均有所降低,营养品质与抗氧化能力得到提高。经气流分级后,导致发芽小麦品质劣变的组分更多被富集在小粒径粉(F3)中,使大粒径粉(F1)的品质得到极大提升,面筋质量变好,糊化特性与流变学特性得到改善。研究表明,SF通过气流分级处理,可分离出品质更好的F1,为发芽小麦粉的高值化利用和在面制品加工中的应用提供理论依据。In this paper,the wheat cultivar Bainong 307 was chosen as raw material.Firstly,wheat kernels were germinated for 12 h at the temperature of 20 ℃ and the RH of 85%.Germinated wheats were dried and milled into wheat flour,following by the airflow classification of wheat flour.The nutrition components,physicochemical properties,solvent retention capacities,gelatinization properties and dough rheological properties of wheat flour were determined and analyzed in order to explore the effects of airflow classification on the qualities of sprouted wheat flour(SF).The results showed that the physicochemical properties,gelatinization properties,dough farinographical properties and tensile properties of wheat flour all significantly decreased after the germination of wheats.While,the nutritional qualities and antioxidant ability of wheat flour were strengthened.After airflow classification,the deteriorated components caused by germination were mainly enriched in the wheat flour with relatively smaller particle sizes(F3).As a result,the qualities of wheat flour with relatively larger particle sizes(F1) were significantly improved,which meant that gluten properties,gelatinization properties and dough rheological properties of F1 were significantly enhanced.These results showed that wheat flour with better qualities(F1) could be efficiently separated from SF through airflow classification.These conclusions could provide theoretical bases for the high-value applications of SF and their applications in the processing of wheat flour foods.

关 键 词：气流分级 发芽小麦 营养品质 糊化特性 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]