摘要
小麦发芽过程中芽麦粉品质劣化,本文拟通过湿热处理或热液处理(heat moisture treatment,HMT)对芽麦粉进行处理,研究其对芽麦粉品质的影响。实验以郑麦366为原料,经过发芽处理后制粉,随后对其进行湿热处理,并测定湿热处理前后芽麦粉的品质变化。研究发现:发芽小麦经过湿热处理后白度和色泽变差;降落数值有明显的提升;蛋白质总含量轻微下降;损伤淀粉含量显著下降(p<0.05);糊化特性有明显的改善:峰值黏度有显著的提高(p<0.05),糊化温度升高明显;对湿热处理过的芽麦粉的热机械性质进行分析时发现,形成时间和稳定时间随水分含量、温度、时间增加呈现逐渐下降趋势,表明芽麦粉的蛋白质变性程度随着处理条件的加剧而增加。最佳处理条件为水分含量25%,处理温度100℃,处理时间60 min。结果表明,通过精确控制湿热处理条件,可显著改善芽麦粉中淀粉的糊黏度性质,同时避免热对蛋白质的激烈变性作用。
Wheat germination results in the deterioration of germinated wheat flour quality.This paper aimed to study the effect of heat-moisture treatment（HMT） on the quality of germinated wheat flour, by treating germinated wheat flour with an effective physical starch modified method-heat moisture treatment（ HMT）.Wheat variety ZhengMai366 was used as raw material, after germination treatment and then milling, the germinated wheat flour was modified by HMT and the resulting changes of its quality were analyzed.The results showed that：after HMT,the whiteness and colorof germinated wheat flour became worse,the falling number was significantly improved, the total protein content was slightly decreased, and the damage starch content were decreased significantly（p 〈 0.05 ）. The pasting properties were significantly improved （p 〈 0.05 ）, for example, both the peak viscosity and the pasting temperature were obviously increased.The thermomechanical properties of germinated wheat flour after HMT was also analyzed, it was found that the development time and stability time showed a decreasing trend with the increase of water content, temperature and time. This showed that the degree of protein denaturation was enhanced gradually as the treating intensity increased.The optimum treatment condition was 25 %-100 ℃-60 min.The result implied that the properties of starch pastes can be improved obviously while avoiding serious denaturation of protein through precisely controlling the HMT conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第5期60-65,共6页
Science and Technology of Food Industry
基金
国家自然科学基金联合基金项目(U1404331)
河南工业大学基础研究基金(2013JCYJ01)
河南省小麦产业技术体系建设专项(S2010-01-G06)
河南省科技创新团队项目(13IRTSTHN008)
关键词
芽麦粉
湿热处理
品质
淀粉
蛋白质
germinated wheat flour
heat- moisture treatment （HMT）
quality
starch
proteins
