干热处理对藜麦全粉结构及混粉面团流变学特性的影响  

Effect of Dry Heat Treatment on the Structure of Quinoa Flour and Rheological Properties of Dough

作　　者：周亚丽 游新勇 李晓龙 张坤朋[1] 李安华[1] 高靖雯 刘萍 朱梓瑜 ZHOU Yali;YOU Xinyong;LI Xiaolong;ZHANG Kunpeng;LI Anhua;GAO Jingwen;LIU Ping;ZHU Ziyu(College of Biological and Food Engineering,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《食品工业科技》2023年第9期74-80,共7页Science and Technology of Food Industry

基　　金：安阳工学院博士科研启动基金项目(BSJ2020019);河南省重点研发与推广专项(藜麦全粉挤压膨化加工关键技术及其功能食品研发:212102110335);基于学生深度参与为导向的田间试验与统计课程建设探索与实践(2020JGLX144)。

摘　　要：本研究以藜麦全粉为原料,分别进行常温(对照)、110、130、150℃干热处理1 h;将不同处理的藜麦粉15%与小麦粉85%(w/w)混合制作面包,分析干热处理温度对藜麦粉结构、混粉面团粉质特性、拉伸特性及面包质构特性、体外消化活性的影响。结果表明:干热处理使藜麦粉颗粒表面的聚集物脱落并出现缺陷,并且随着处理温度的升高,聚集物脱落的程度增加。干热处理未改变藜麦粉的A型晶型结构。与添加常温藜麦粉的面团相比,添加110、130、150℃干热处理藜麦全粉混粉面团的吸水率和弱化度分别升高1.79%和43.75%、3.25%和104.17%、4.83%和125.00%;延伸度、最大拉伸阻力和拉伸阻力均呈下降趋势,拉伸比呈现先升高后降低的趋势。干热处理温度为110℃时,面包硬度降低1.82%、弹性增加4.51%,而其他处理使面包硬度增加、弹性降低。干热处理使藜麦面包RDS含量显著降低,SDS和RS含量显著增加(P<0.05)。该研究结果可为藜麦粉功能性食品的研发提供理论依据。Quinoa flour was subjected to dry heat treatment at room temperature(for control),110,130 and 150℃for 1 h,respectively,and different treatments quinoa flour 15%and wheat flour 85%(w/w)were mixed to make bread,the effects of dry heat treatment temperature on the structure of quinoa flour,powder properties and tensile properties of the mixed flour dough as well as textural properties and in vitro digestive activity of the bread were analyzed.The results showed that the dry heat treatment caused the shedding of aggregates on the quinoa flour particles surface and caused defects,meanwhile the shedding degree of aggregates increased with the increase of treatment temperature.While,the crystal type of quinoa flour was not change and remained A-type after dry heat treatment.Compared with control,the water absorption and weakness of the dough that added quinoa flour treated with 110,130 and 150℃increased by 1.79%and 43.75%,3.25%and 104.17%,4.83%and 125.00%,respectively.Elongation,maximum tensile resistance and tensile resistance decreased gradually,and the tensile ratio increased first and then decreased.In addition,the bread hardness decreased by 1.82%and elasticity increased by 4.51%at 110℃,while the other treatments increased the hardness and decreased the elasticity of quinoa-bread.Meanwhile,the dry heat treatment significantly decreased the RDS content and increased the SDS and RS content of quinoa-bread(P<0.05).This study can provide a theoretical basis for the development of functional foods from quinoa flour.

关 键 词：藜麦粉 干热处理 面包 结构 品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]