发芽对小麦粉营养品质及面团特性影响的研究进展  

Research Progress on Effects of Germination on Nutritional Quality and Dough Characteristics of Wheat Flour

作　　者：李敏[1] 何思晴 余英杰 牛猛[1] 张宾佳 贾才华 许燕 赵思明[1] Li Min;He Siqing;Yu Yingjie;Niu Meng;Zhang Binjia;Jia Caihua;Xu Yan;Zhao Siming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国粮油学报》2022年第3期178-185,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2018YFC1604001)。

摘　　要：发芽能够提高小麦的营养价值,使γ-氨基丁酸、多酚类物质、以及阿拉伯木聚糖等生理活性成分含量增加,同时也会对小麦粉的加工特性产生影响。本文综述了发芽对小麦粉主要营养成分、面团流变特性、发酵特性以及面制品品质的影响。比较了发芽前后蛋白质、淀粉及膳食纤维、多酚、维生素和矿物质等营养组分的变化,分析了发芽使面团流变特性变差、发酵特性提升的原因,阐述了发芽对不同面制品品质的影响,最后对合理利用发芽技术来改善面制品品质进行了展望,旨在能为小麦发芽技术的合理利用提供参考。Germination can improve the nutritional value of wheat, increase the content of physiologically active ingredients such as γ-aminobutyric acid, polyphenols, arabinoxylan, and affect the processing characteristics of flour. The present paper reviewed the effects of germination on the main nutrients, dough rheological properties, fermentation properties and the quality of flour products. In the paper, the changes in nutritional components, such as protein, starch and dietary fiber, polyphenols, vitamins and minerals, before and after germinating were compared, the reasons why the germination made the rheological properties of the dough worse and improved the fermentation properties was analyzed, and the effects of germination on the quality of different flour products were explained. Finally, the reasonable use of germination technology to improve the quality of flour products was prospected to provide reference for the rational use of wheat germination technology.

关 键 词：发芽 小麦 营养品质 面团特性 面制品品质 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]