Effect of thermal processing on antioxidant properties of purple wheat bran

Antioxidant activity of purple wheat bran, heat-treated purple wheat bran, and purple wheat bran muffins was evaluated to determine the impact of thermal processing on potential health benefits. The purple wheat bran and muffin samples were analyzed for total phenolic content, anthocyanin content and free radical scavenging activity using peroxyl (oxygen radical absorbance capacity assay) and 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) radicals. Total phenolic content and oxygen radical absorbance capacity (ORAC) values of sample extracts were significantly affected by various extracting solvents. The conditions selected for heat treatment did not markedly change antioxidant activity of purple wheat bran. However, there was a significant reduction in total phenolic contents, ORAC values and total anthocyanins during processing of purple wheat bran- or heat-treated purple wheat bran-enriched muffins. On the contrary, muffin extracts still remained excellent in DPPH radical scavenging activity.     

麸皮生料制醋曲

传统醋曲微生物多、酶系广,代谢产物丰富,产品质量好,但出醋率低。纯种麸曲糖化力强,出醋率高,成品质量不如传统曲醋,提出麸皮生料接入多种优良菌株制曲,保存了麸皮中丰富的酶系,发挥优良菌株群体协同作用,提高成曲生化性能,产生较多的代谢产物,增加营养和风味成分。     

小麦麸皮粉体的电学性质初探

研究了经过粉碎、筛分后的麦麸粉体的电学特性。小麦麸皮经振动研磨20 min后,颗粒最为分散,将此时获得的麦麸颗粒进行高频振动筛分,获取3种不同粒径、结构和组成的麦麸粉体。通过电晕给电和摩擦起电两种方式使得麦麸颗粒带电,结果表明:在两种给电方式下,粒径在45～75μm的麦麸颗粒带电效果均最好。在电晕给电方式中,当电压达到46 kV时,3种麦麸颗粒所带电荷出现明显差异。对于摩擦起电,聚四氟乙烯对于3种麦麸颗粒的摩擦起电效果均最好,可以作为摩擦起电的管道材料。经过初步的探索研究,基于不同的荷质比,麦麸粉体可以通过高压静电场分离得以分离。     

小麦麸皮微波处理对全麦粉面筋品质和流变学特性的影响

目的 探讨小麦麸皮微波处理灭酶对全麦粉面筋品质特性和流变学特性的影响.方法 以中高筋小麦为原料,对麸皮微波处理后再回添到小麦粉中制得全麦粉,设置麸皮水分含量、微波处理时间和麸皮厚度3个变量因素,固定其中2个变量因素,探讨另1个变量因素对全麦粉中面筋特性和流变学特性的影响.结果 麸皮水分含量对湿面筋含量、面筋吸水率、面团...     

小麦麸皮的功能成分及加工利用现状

对麸皮的功能成分及其加工利用现状进行了综述。     

Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions

Bran is hygroscopic and competes actively for water with other key components in baked cereal products like starch and gluten. Thermogravimetric analysis (TGA) of flour–water mixtures enriched with bran at different incorporation levels was performed to characterise the release of compartmentalised water. TGA investigations showed that the presence of bran increased compartmentalised water, with the measurement of an increase of total water loss from 58.30 ± 1.93% for flour only systems to 71.80 ± 0.37% in formulations comprising 25% w/w bran. Deconvolution of TGA profiles showed an alteration of the distribution of free and bound water, and its interaction with starch and gluten, within the formulations. TGA profiles showed that water release from bran-enriched flour is a prolonged event with respect to the release from non-enriched flour, which suggests the possibility that bran may interrupt the normal characteristic processes of texture formation that occur in non-enriched products.     

麦麸粒径对全麦面团流变学特性的影响

麦麸经不同强度超微粉碎后得到4种不同平均粒径(分别为327、209、144、45μm),将麦麸按照出粉率进行回添得到全麦面粉,以探讨不同粒度组成的麦麸对全麦面团流变学特性的影响。糊化特性分析结果显示随着麦麸粒径的逐渐减小,全麦面粉的峰值黏度、最低黏度、最终黏度和回生值等显著增大。粉质特征显示全麦面粉的吸水率随麦麸粒径的减小逐渐增大,但稳定时间减小、弱化度增大。拉伸仪结果表明醒发时间会影响麦麸粒径对面团面筋网络结构的作用,在面筋网络的逐步扩展和形成阶段(45~90、90~135 min),较小粒径的麦麸会促进面筋网络结构变得密实但降低了其延展性。动态流变学特征显示全麦面团的弹性模量和黏性模量随麦麸粒径的减小而减小,但在扫描范围内高于普通面团。由本研究结果可推测,麦麸粒径的减小会促进淀粉颗粒与麦麸层细胞的分离及麦麸纤维在面团中的分布,但增加了面团形成过程中的物理空间阻碍,干扰了蛋白质分子间的交联和面筋网络结构与淀粉颗粒的结合。      

麦麸中四种蛋白的Osborne法提取分离及性能研究

麦麸蛋白是植物蛋白的一种,通过研究麦麸蛋白的组成及性质以应用于食品工业。用Osborne法分离提取出清蛋白、球蛋白、醇溶蛋白和谷蛋白4种蛋白,考马斯亮蓝法测定等电点。实验表明:清蛋白、球蛋白、醇溶蛋白和谷蛋白的相对含量分别是48.06%、25.12%、18.70%,8.12%;等电点依次为4.0、5.0、5.8、5.2。电镜表观发现,清蛋白和球蛋白分子均连接紧密,清蛋白表面细致多层,局部有孔;球蛋白表面疏松,表面孔较少。醇溶蛋白和谷蛋白分子连接松散,醇溶蛋白呈不规则的球状,谷蛋白表面平滑,分子团多。功能性质测定结果表明:四种蛋白中球蛋白的持水性和持油性最大,分别为5.00g/g和2.40g/g;醇溶蛋白的起泡性、起泡稳定性和乳化力最强,分别为376%、71%和75%。因此,球蛋白适宜作为添加剂应用在肉制品中,醇溶蛋白适宜作为添加剂应用在奶制品和蛋糕等食品配方中。      

细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响

以挤压麦麸(粗麸、细麸、胚芽、次粉混合料)为原料,研究筛分细度(粒径44.15~198.48μm)对挤压麦麸的理化特性及其全麦粉加工品质特性的影响。结果表明:随着筛分目数的增加,挤压麦麸的粒径范围分布变窄;筛分细度对其戊聚糖、阿魏酸含量的影响较大;对其持水性、溶胀性的影响较小,对全麦粉的糊化特性、粉质特性的影响较小;挤压处理麦麸混合料可获得较均一的麦麸产品。     

黑小麦麸皮可溶性膳食纤维的提取及其功能性质研究

以黑小麦麸皮为原料,采用超声辅助酶解提取可溶性膳食纤维,优化工艺并对其性质展开研究。结果表明:在液料比为35∶1(m L/g)、水浴时间60 min、酶底比200 U/g、超声功率350 W的条件下SDF得率最高为19.308%,与模型预测值相符。黑小麦麸皮可溶性膳食纤维对羟自由基的清除率为81.43%,还原力为1.688;良好的物化特性,预防各种肠道疾病:持水力、膨胀力分别为8.02、5(m L/g);吸附胆固醇降血脂的功能特性:pH=2和pH=7时对胆固醇吸附量分别为3.96、5.02/g/g,对胆酸钠的吸附率为29.36%。     

麸皮的添加比例对全麦粉流变学特性的影响

研究添加不同比例麸皮对小麦粉流变学特性的影响。以国审强筋品种晋麦92号为原料,进行磨粉制得小麦粉,添加麸皮的比例分别为5%、10%、15%、20%、25%和30%,纯小麦粉和纯麸皮分别作为阴性对照和阳性对照,采用电子粉质仪、电子拉伸仪和全自动吹泡仪等依照GB/T14614—2006、GB/T14615—2006和GB/T14614.4—2005对其进行流变学特性测定。结果表明,随着添加麸皮的比例由30%降低到5%,沉降值、粉质稳定时间和拉伸能量逐渐升高,高吹泡最大压力和Dmax逐渐降低,吹泡曲线长度、吹泡充气指数和吹泡形变能量均呈先降低后升高趋势,拉伸比例和吹泡曲线比值则是先升高后降低。麸皮添加比例为5%～25%的全麦粉均达到中筋乃至中强筋水平,可用于面条或馒头制作。     

麦麸对酥性饼干物理性质和淀粉消化性的影响

目的 研究麦麸对酥性饼干颜色、物理性质以及淀粉消化性的影响。方法 将麦麸按0～50%比例添加到面粉中制作饼干,测定混合粉的溶剂保持力,测定饼干颜色、延展度、硬度以及淀粉消化性。结果 添加麦麸导致混合粉的水和碳酸钠溶剂保持力值增加,乳酸溶剂保持力值和面筋性能指数降低(4.71%～33.20%和25.73%～34.11%),饼干颜色变暗。当麦麸添加量大于20%时,饼干的延展度和硬度增大(53.54%～64.31%和135.98%～408.53%)。此外,麦麸的添加在一定程度上降低了饼干淀粉消化性。麦麸添加量与饼干物理性质呈强正相关性,与消化终点葡萄糖含量呈负相关。通过主成分分析,提取了2个主成分,累计方差贡献率为85.3%。结论 适量添加麦麸有效改善了饼干酥脆性,并在一定程度上抑制了饼干淀粉的消化,增加了饼干的功能性质,可以为麦麸产品的进一步开发提供参考。     

麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响

为研究膳食纤维对淀粉糊化及凝胶质构的影响,本实验以2种不同筋力小麦粉为原料,添加麦麸膳食纤维,5个添加量处理,分析其小麦粉糊化特性、凝胶质构及其微观结构。结果表明:随麦麸膳食纤维添加量的增加,峰值粘度、低谷粘度、稀懈值、最终粘度和回生值等糊化特征参数均呈显著下降趋势,糊化时间和糊化温度的变化不明显,且没有规律性;添加膳食纤维显著降低了糊化凝胶的硬度、粘附性和咀嚼度(p<0.05),而弹性、内聚性和胶粘性未见显著变化;膳食纤维对2种不同筋力小麦粉糊化和凝胶质构特性的影响趋势基本一致;膳食纤维改变了面团和糊化凝胶体系的微观结构,可增加面团的紧致性,但会降低凝胶结构的致密性和均匀性。     

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L^* value significantly decreased from 2.52 to 1.31 mL g⁻¹, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.     

The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

This work is concerned with modification of wheat bran arabinoxylans by ultrasound irradiation. The average molecular weights of arabinoxylans ranging from 580 000 to 800 000 kDa were yielded by regulating ultrasonic powder (120–480 W) and treat time (15–45 min). The phenolic compounds increased after ultrasound treatment, and arabinose‐to‐xylose ratios ranged between 0.55 and 0.67. FTIR spectroscopy revealed that the major chemical composition of arabinoxylans was unchanged. The maximum storage modulus decreased with the extension of ultrasonic treatment time. The antioxidant capacity test showed that the EC₅₀ values decreased and the values from the ferric reducing antioxidant power decreased after ultrasound treatment. The results suggested that ultrasound is an effective method for the modification of arabinoxylans.     

麸皮营养保健蛋糕的配方研究

研究了将小麦麸皮应用于蛋糕生产的可行性及配方设计。     

小麦麸皮及其保健功能研究进展

小麦麸皮作为一种重要的膳食纤维来源,富含多种活性多糖、酚类化合物等生理活性物质,对人体健康发挥着重要作用。文章综述麸皮对便秘、结肠癌、糖尿病等疾病的缓解作用,并展望小麦麸皮保健功能的开发应用前景。     

麸胚挤压稳定化处理对面团特性的影响

为提高麸胚在面制品中的加工适宜性,本文对麸胚粉进行挤压稳定化处理。以未处理麸胚粉为对照,探究挤压处理对麸胚粉晶体构型的影响及不同添加量的挤压麸胚粉对面团热机械学特性、动态流变学特性、微观结构和傅里叶红外谱图的影响。结果表明,经挤压处理,麸胚粉的淀粉结晶度降低。在同一添加量时,挤压麸胚面团较未处理麸胚面团的吸水率增加,蛋白质弱化度、稳定时间、黏度峰值和回生值降低,有助于延缓面团的老化;当全麦粉添加量大于25%时,挤压麸胚面团的弹性模量（G''）和黏性模量（G″）均提高。此外,麸胚粉的加入使面团新增C≡C特征峰;挤压麸胚面团在1650 cm-1处的吸收峰强度较未处理麸胚面团减弱,而在3400 cm-1处吸收峰较强。扫描电镜图显示,挤压麸胚面团形成的网络结构交联程度增强。