超微粉碎脱脂米糠对面粉加工特性和水分分布及面条品质的影响  

Effects of ultra-micronization defatted rice bran on flour processing characteristics,moisture distribution,and noodle quality

作　　者：胡瀚 王娅殊 张雨鑫 钱鑫 周文化[1,2,3] HU Han;WANG Yashu;ZHANG Yuxin;QIAN Xin;ZHOU Wenhua(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;National Engineering Laboratory for Rice and Byproducts Processing,Changsha 410004,China;Hunan Provincial Key Laboratory of Special Medical Food Processing,Changsha 410004,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程实验室,湖南长沙410004 [3]特医食品加工湖南省重点实验室,湖南长沙410004

出　　处：《食品与发酵工业》2023年第13期222-229,共8页Food and Fermentation Industries

基　　金：湖南省重点研发计划项目(2020NK2020);湖南省创新型省份建设专项(2019TP2011);长沙市自然科学基金项目(kq2014150);长沙市科技计划项目(KC17040007)。

摘　　要：为降低脱脂米糠对面粉品质和面条口感的不利影响,最大限度利用米糠营养价值,研究了不同超微粉碎时间和不同添加量的脱脂米糠对面粉加工特性、水分分布及面条品质的影响。结果表明,随着米糠粉添加量的上升(0~9%),混合粉糊化特性和粉质特性变差,延长米糠粉碎时间(0~8 h)有利于减弱部分趋劣变化。随着米糠粉的添加量增加,由3种不同粒径米糠粉制备面团的结合水比例分别从10.56%增加到26.07%、31.83%和32.08%,米糠粉粒径的减小会促进面团从束缚水向结合水的转化。此外,米糠粉的添加使面条的蒸煮特性和感官得分降低,而当粉碎时间达到8 h,较粉碎4 h组,面条断条率显著下降(P<0.05),膨胀率显著上升(P<0.05)。综上所述,脱脂米糠的添加使面粉的加工特性和面条的食用品质变差,通过超微粉碎使米糠粒径降低可以减小这种趋劣变化,改善面条的食用品质。To reduce the adverse effect of defatted rice bran on flour quality and noodle taste and to maximize the nutritional value of rice bran,the effects of different ultra-micronization time and different additions of defatted rice bran on flour processing characteristics,moisture distribution,and noodle quality were studied.There was deterioration in the pasting and farinograph properties of the dough,due to the addition of rice bran powder(0-9%substitution),which was reduced by increasing the crushing time of the rice bran(0-8 h).With the increase in the amount of rice bran flour added,the proportion of bound water in the dough prepared from three kinds of rice bran flour with different particle sizes increased from 10.56%to 26.07%,31.83%,and 32.08%,respectively.The reduction of the particle size of rice bran flour would promote the conversion of bound water to bound water in the dough.In addition,the addition of rice bran powder reduced the cooking characteristics and sensory scores of noodles.However,when the crushing time reached 8 h,the breaking rate of noodles decreased(P<0.05)and the swelling rate increased(P<0.05)compared with the 4 h crushing group.This study proved that the addition of defatted rice bran deteriorated the processing characteristics of flour and the edible quality of noodles,and the reduction of rice bran particle size by ultrafine grinding could reduce this deterioration and improve the edible quality of noodles.

关 键 词：超微粉碎 脱脂米糠 加工特性 水分迁移 面条品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]