制粉对小麦粉营养品质影响机理研究现状  

Research Status of Influence Mechanism of Milling on Nutritional Quality of Wheat Flour

作　　者：马思雨 王晓曦[1] 田潇凌 马森[1] 孙冰华[1] Ma Siyu;Wang Xiaoxi;Tian Xiaoling;Ma Sen;Sun Binghua(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450052)

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国粮油学报》2023年第2期187-194,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家“十三五”重点研发计划(2018YFD0401001)。

摘　　要：小麦制粉是利用机械力作用将小麦胚乳与皮层和胚逐步分离后,再将其胚乳研磨成粉的过程。小麦籽粒中营养物质分布不均匀,在制粉过程中,受制粉系统、机械力作用、筛理分级等因素的影响,胚乳出现不同程度的破碎,不同粒度级的小麦粉营养组分含量及分布也存在着一定差异。同时,随着胚乳的破碎,细胞壁破裂、淀粉与蛋白分离,营养组分和酶的作用位点更多的暴露,从而提高营养组分的消化性和生物利用率。本文综述了制粉过程的相关因素对小麦粉营养品质影响机理研究现状,以了解小麦制粉过程中各营养素的变化和损失,为后续制粉过程中充分保留营养素、提高营养素利用率提供参考。Wheat flour milling is a process in which the wheat endosperm is gradually separated from the cortex and embryo by mechanical force, and then, the endosperm is ground into flour. The nutrients in wheat grains are not uniformly distributed. During milling, due to the influence of milling system, grinding intensity, sieving classification and other factors, endosperm is broken to varying degrees, the grain size of wheat flour changes, and the content and distribution of nutritional components of wheat flour with different grain sizes are also different. At the same time, as the endosperm is broken, the cell wall is broken, starch and protein are separated, and the action sites of nutrient components and enzymes are more exposed, the digestibility and bioavailability of nutrient components are improved. In this paper, the research status of influencing mechanism of relevant factors in milling process on nutritional quality of wheat flour was summarized to understand the changes and losses of nutrients in milling process of wheat, and provide references for fully retaining nutrients and improving nutrient utilization rate during subsequent milling.

关 键 词：制粉过程 营养组成 淀粉 蛋白质 消化性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]