炒制对燕麦粉风味特性及面团形成的影响  

Effect of Stir-frying on the Flavor Characteristics of Oat Flour and Dough Formation

作　　者：王佩瑶 张美莉[1] Wang Peiyao;Zhang Meili(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国食品学报》2024年第7期269-277,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2023YFD1600704)。

摘　　要：研究炒制对燕麦粉的风味特性及面团特性的影响。燕麦粉按炒制程度分为生燕麦粉、半熟燕麦粉和熟燕麦粉。采用电子鼻测定其风味成分,采用主成分分析等方法综合判断不同处理方式的燕麦面团的风味特性,研究不同炒制程度以及和面水温度条件下燕麦面团的理化特性。结果表明,随着炒制程度的增强,燕麦粉直链淀粉含量显著升高(P<0.05),溶解度和膨胀度随时间的延长呈先增加后减少的趋势;炒制后的燕麦粉的起始温度降至60.07℃,峰值温度和热焓值逐渐降低,且炒制未改变燕麦淀粉的晶型结构。扫描电镜图显示熟制燕麦粉的淀粉颗粒表面有更多的凹陷,随着和面水温度的升高,面团黏聚性增加。炒熟后的样品以及用100℃水和面的面团,其醛类物质及烷烃类芳香成分显著增加。研究表明炒熟的燕麦粉加工性能最优,面团风味和面团理化特性最佳。The effect of frying on the flavor characteristics and dough properties of oat flour was studied.Oat flour was categorized into raw oat flour,semi-cooked oat flour and cooked oat flour according to the degree of frying.The flavor components were determined by electronic nose,and principal component analysis was used to comprehensively determine the flavor characteristics of oat doughs with different treatments,and to study the physicochemical properties of oat doughs under different frying degrees and temperatures of dough water.The results showed that the content of straight-chain starch of oat flour increased significantly(P<0.05)with the increase of frying degree,and the solubility and swelling degree showed a tendency of increasing and then decreasing with the prolongation of time;the onset temperature of oat flour after frying was reduced to 60.07℃,and the peak temperature and enthalpy value decreased gradually,and frying did not change the crystalline structure of the oat starch.Scanning electron micrographs showed more depressions on the surface of starch granules of cooked oat flour,and the dough cohesion increased with the increase of the temperature of the mixing water.Aldehydes and alkane aromatic components increased significantly in the fried samples and in the doughs prepared with hot water at 100℃.The results showed that the doughs were more aromatic than the fried samples,and the aldehydes and alkanes increased significantly in the fried samples.The study showed that the fried oat flour had the best processing performance,the best dough flavor and the best dough physicochemical properties.

关 键 词：燕麦 炒制程度 理化性质 风味特性 面团特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]