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。      

挤压与汽爆麦麸添加对小麦粉糊化特性的影响

以低筋、中筋和高筋小麦粉为材料,考察原麦麸、挤压麦麸和汽爆麦麸的添加量、粒度对小麦粉糊化特性的影响。结果表明：在0.178～0.250 mm粒度范围内,随着麦麸添加量的增加,小麦粉峰值黏度、最终黏度和回生值都显著性下降（P＜0.05）,而糊化温度和糊化起始时间则呈现二次曲线增加的趋势。汽爆麦麸和挤压麦麸对于小麦粉糊化起始时间和糊化温度的提升效果明显高于原麦麸。随着原麦麸粒径的减小,中筋、高筋小麦粉的峰值黏度、最终黏度和回生值均呈现先降低再升高的变化趋势,而3 种麦麸糊化温度和糊化起始时间呈现下降趋势。在0.150～0.420 mm粒度范围内时,原麦麸的粒度对低筋小麦粉回生值的影响具有显著差异（P＜0.05）;挤压麦麸和汽爆麦麸的粒度对中筋小麦粉峰值黏度的影响无显著差异（P＞0.05）;原麦麸和汽爆麦麸的粒度对高筋小麦粉峰值黏度的影响具有显著差异（P＜0.05）。     

不同麸粉粒度及添加量对馒头品质和营养组分的影响

以小麦麸为原料,将其粉碎后添加到精粉中,并对添加麸粉的面粉制品(馒头)的营养组分进行了研究,旨在为改善粗纤维摄食量、增强人体健康提供一定数据参考。将粉碎后的小麦麸过80、120、200目筛,得到粒度不同的小麦麸粉。再分别将不同粒度的小麦麸粉按10%、20%、30%比例加入到特制一等粉中,制作麸粉含量不同的馒头,并对其进行理化指标的测定及感官评价。结果表明:过120目筛添加10%麸粉的样品中蛋白质及粗脂肪含量均最高,且与纯面粉含量有显著性差异(p<0.01);添加小麦麸粉后灰分含量均高于精粉。经感官指标和理化指标综合分析,过200目筛添加10%麸粉的馒头口感松软不粗糙、有浓郁的麦香味,且粗纤维的含量与空白相比呈极显著差异(p<0.001)。      

低温超微粉碎对全麦粉面团品质特性的影响

为研究超微粉碎时间对全麦粉及面团品质特性的影响,以小麦为原料,采用低温直接粉碎法对全籽粒小麦进行超微粉碎处理,考察了粒径对全麦粉的糊化特性、热机械学特性、面团流变学特性和面片色度、质构的影响。结果表明：随着粉碎时间的增加,全麦粉的粒径呈降低趋势,D50由107.20 μm降低到45.65 μm,粒径分布更加集中。峰值黏度降低,回生值由623.33 mPa·s降低到485.33 mPa·s,因此,减小粒径可延缓面团及制品的老化;面片硬度也随粒径减小逐渐降低,弹性、内聚力逐渐升高,面团吸水率由65.7%增加至76.7%,稳定时间呈上升趋势。小麦籽粒低温超微粉碎技术可以改善全麦粉的品质,可应用于全谷物加工。     

麦麸添加量和粒度对中国干面条质构特性的影响

利用山农优麦号面粉为材料,研究不同麦麸添加量(质量分数为5%、10%、15%、20%)和不同粒度(0.16～0.43、0.43～1.0、1.5～2.0、2.0～2.5mm)对面条质构特性的影响。结果表明：麦麸添加量和粒度对面条质构特性产生显著影响(P＜0.05)。面条质构特性参数脆性、柔韧性、曲线积分随着麸皮添加量和粒度的增加而显著降低。当麸皮粒度小于0.43mm时,干面条的脆性随着添加量的增加呈下降趋势;对于5%的添加量,不同粒度处理脆性没有显著差异,但当添加量超过10%时,粒度处理间存在显著差异(P＜0.05)。当添加少于10%的细麸皮时,干面条柔韧性稍有下降,但对于粗麸皮,当添加量少于5%时干面条柔韧性就呈显著下降趋势。随着添加量和麸皮粒度的增加,熟面条的硬度、胶着性和咀嚼性显著下降,而黏性增加。熟面条弹性和黏聚性没有表现出规律性的变化。对于细麸皮,随着添加量增加面条的硬度没有显著降低,而添加粗麸皮则表现出显著的下降趋势。对于中等粒度和大粒度麸皮,添加量在5%～15%处理间对面条的黏聚性、弹性和恢复性没有显著差异。因此,添加10%之内的细麦麸和不超过5%的中等粒度的麦麸能够加工出富含膳食纤维的干面条。     

Distribution of deoxynivalenol and nivalenol in milling fractions from fusarium-infected Japanese wheat cultivars

The fate of the Fusarium mycotoxins deoxynivalenol and nivalenol during the milling of Japanese wheat cultivars artificially infected with Fusarium was investigated. Grain samples with different mycotoxin concentrations were milled using a laboratory-scale test mill to produce eight fractions: three breaking flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), wheat bran, and wheat shorts. Patent flour for human consumption was made from the 1B, 2B, 1M, and 2M flours, and low-grade flour was made from 3B and 3M flours. The four resulting samples (patent flour, low-grade flour, bran, and shorts) were analyzed for deoxynivalenol and/or nivalenol with an in-house validated analytical method using high-performance liquid chromatography with UV absorbance detection. In samples with different mycotoxin concentrations, the distribution of those toxins differed among the milling fractions. Grains with a lower level of contamination produced bran and shorts samples with a high relative concentration of nivalenol. A high percentage of nivalenol was found in patent flour, followed by bran. Contrary to the less-contaminated sample, the concentration of nivalenol in moderately contaminated grain was high only in the shorts sample. The highest percentage of deoxynivalenol and nivalenol was observed in the patent flour. The results of this study indicate that the distribution of deoxynivalenol and nivalenol in milled Japanese wheat could be influenced by the contamination level of the original grain, and the milling process is not always effective for removal of toxins from wheat grains.     

机械力化学研究现状及其在小麦制粉中的应用前景

小麦制粉是将小麦籽粒经粉碎碾磨、分级、混配等工艺制成小麦粉的加工过程。现有的小麦制粉理论认为在制粉过程中,籽粒受到机械力作用后只对其物理性质如粒度、损伤淀粉含量等产生影响,而越来越多的研究表明,粒度的差异不足以解释制粉过程中出现的面粉品质差异。机械力化学是研究固体因受机械力作用而发生的化学或者物理化学变化,这些变化包括物质破碎、粒度减小、晶型变化、化学键变化等,其还能降低部分化学反应所需能量,使反应更易发生,目前已应用于材料表面改性、物理降解等领域。本文综述了机械力化学理论、原理模型,以及机械力化学在合成、降解和改性方面的应用,介绍了小麦制粉基本理论和当前实践过程中遇到的困扰,以及机械力化学在淀粉和蛋白质等谷物大分子成分方面的研究现状,并对机械力化学理论在小麦制粉研究中的应用作出展望。     

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...     

麦麸添加量和粒度对发酵面团特性的影响

以小麦粉为原料,采用4个添加量(5%、10%、15%、20%)、3个粒度(0.85 mm、0.17 mm、0.10 mm)处理麦麸,研究麦麸对小麦粉粉质特性、糊化特性以及发酵面团特性的影响。结果表明:随着麦麸添加量的增加,小麦粉的吸水率、形成时间、粉质指数增大;峰值黏度、低谷黏度、衰减值、最终黏度和回生值下降;发酵面团弹性模量G'、黏性模量G″上升;弛豫时间T_(21)、T_(22)呈现增加的趋势,质子密度A_(21)、A_(22)和A_(23)增加,面团的各项特性较好。然而,当麦麸含量达到20%,面团的质量变差。0.10 mm麦麸粒径的弱化值较大,0.17 mm和0.85 mm麦麸粒径的粉质特性较好,而麦麸的粒度减小会使G'、G″增大。当麦麸添加量小于15%,粒度为0.85 mm时,发酵面团的特性最好。     

麦麸添加量和粒度对饺子皮品质的影响

为了研究麦麸添加量和粒度对饺子皮品质的影响。以饺子粉和不同添加量(1%、3%、5%)及粒度(0.096、0.12、0.18、0.38 mm)的麦麸为原料制成饺子皮,测试饺子皮的质构特性和蒸煮特性,并对饺子皮进行感官评价和微观结构进行观察。结果表明,硬度、胶粘性随着麦麸添加量的增加而显著增加(p<0.05),且随着麦麸粒度的减小而增加;吸水率随着麦麸添加量的增加而显著增加(p<0.05),且随着麦麸粒度的减小而增加;蒸煮损失率随着麦麸添加量的增加而显著减小(p<0.05),且随着麦麸粒度的减小而减小;麦麸可以改善饺子皮口感,增加饺子皮的麦麸香味,但饺子皮的颜色、光泽、光滑性等会有所下降;随着麦麸添加量的增加和粒度的减小,面筋网络结构更加紧密,空隙减小。研究表明,添加5%的粒度为0.12 mm左右的麦麸时,感官评价最好,饺子皮具有较好的综合品质。     

Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

The effect of the type of bran, level of addition, particle size and addition of wheat germ on the chemical composition of high-fiber toast bread was investigated. The bran and germ fractions were found to be high in ash, protein, fat and total dietary fiber contents. The wheat germ had a protein content of 27.88% compared with 11.35, 12.69 and 15.76% for white flour, whole wheat flour and red fine bran, respectively. The chemical composition of high-fiber breads, in terms of minerals, protein, fat and dietary fiber contents, was found to be far superior than that of the whole wheat flour (control) bread sample. Considering these results, it can be concluded that high-fiber toast bread, with lighter crumb color and improved sensory and nutritional qualities than the whole wheat flour bread, can be produced using white flour, and equal proportions of coarse and fine bran at 20%, germ at 7.5%, and sodium stearoyl-2-lactylate at 0.5% levels.     

平菇-650液态发酵啤酒糟获取膳食纤维的培养基优化

以啤酒糟为主要原料,以麸皮、玉米粉、豆渣为辅料,对平菇-650液态发酵麦糟制取膳食纤维进行培养基优化。以可溶性膳食纤维（SDF）得率为评价指标,通过单因素试验和正交试验,考察麸皮、豆渣和玉米粉添加比例对发酵膳食纤维品质的影响,优化培养基组成并分析因素影响的显著性。结果表明,在培养基中添加4%麸皮、2%豆渣、2%玉米粉发酵制取膳食纤维品质最好,在该培养基组成下发酵生产膳食纤维,其SDF得率可达15.71%。     

小麦粉粒度研究综述

小麦粉粒度是小麦粉的一个重要物理参数,它对小麦粉以及面制食品的品质产生很大的影响。小麦粉粒度的分布与小麦的品质和研磨方法有关。当小麦粉粒度变化时,小麦粉的组成成分以及物理特性也会发生变化,从而对面制品的品质产生影响。阐述了小麦粉粒度、小麦粉粒度分布以及当小麦粉粒度变化时,小麦粉的组成成分的变化等几个方面内容,同时介绍了小麦粉粒度的测定方法、小麦粉粒度在小麦硬度研究方面的应用和小麦粉粒度对面制品品质的影响。     

彩色小麦麸皮的营养分析

彩色小麦麸皮作为小麦加工的主要副产物未被深度利用,通过对彩色小麦与普通小麦麸皮粉的蛋白质含量、氨基酸组成、矿物质元素含量的比较,展现了彩色小麦麸皮独特的营养价值。通过设计合理的工艺条件提取彩色小麦麸皮的糊粉层粉作为具有特色食品的营养添加物具有非常好的市场前景。     

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.     

Effects of milling on the extraction efficiency of incurred pesticides in cereals

ABSTRACT

This study investigated the effects of particle size and milling temperature on the extraction efficiencies of pesticide residues from cereal flour. Samples of cereal grains (barley, oat, rye and wheat) were milled using a centrifugal mill with four different sieves (0.2, 1.0, 3.0 and 5.0 mm) or a knife mill both at room temperature and after freezing of the grain at –80°C overnight. The incurred pesticides in the test materials were extracted by the QuEChERS method and analysed by LC-MS/MS and GC-MS/MS. The particle size distribution for the milled samples was determined using a vibratory sieve shaker. Based on the pesticide levels recovered from each of the different millings and the corresponding particle size distributions, it was confirmed that smaller average particle sizes increase the extraction efficiency up to 31%, with all other factors equal. The cereals milled at room temperature produced lower pesticide extraction efficiencies compared with cereals milled when still frozen, especially for heat-sensitive pesticides. Furthermore, milling frozen grains was easier and resulted in more homogeneous samples with smaller relative particle sizes.     

Quantitative and qualitative study of spelt and wheat fibres in varying milling fractions

The fibre composition of four spelt genotypes and of three wheat genotypes was studied on three grindings: bran, whole bare grains flour for all genotypes, and whole hulled grains flour for spelt only. Insoluble fibre and soluble fibre contents were measured after removal of proteins, starch and ashes from the sample (Lee, Prosky, & De Vries, 1992). Cellulose, hemicellulose and lignin contents were measured according to the same principles with different chemical degradations of the sample (Van Soest & Wine, 1967). Spelt and wheat bran and whole grain flour displayed significant statistical differences for hemicellulose and cellulose contents. Variability amongst the spelt genotypes was much higher than amongst the wheat genotypes. The study also highlighted the special profile of the true baking variety Ressac and the richness in fibres of the landrace 140. Finally, various methods of measurement were compared and a combination of these methods was proposed for cereal grains dietary fibre analysis.     

灵芝型优良膳食纤维方便食品的研制

以甘蔗渣、麦麸、豆渣为原料,经灵芝菌丝体发酵后科学干燥、粉碎得半成品,配以木薯淀粉、面粉,生产保健功能显著的灵芝型膳食方便食品。通过正交试验得出各种发酵材料最佳配比为：膨化产品60kg、糖粉20kg、奶粉18kg。     

小麦麸皮固态发酵的研究应用现状

小麦麸皮是小麦粉碾磨过程产生的最主要副产物,含有丰富的生物活性物质,可作为固态发酵过程中微生物生长的基质,用于各种工业生产领域.综述小麦麸皮固态发酵在代谢产物生产、微生物菌剂制备、全谷物食品加工及饲料替代等领域的国内外研究应用现状,并对其未来的研究发展方向进行展望,以期为小麦麸皮固态发酵系统研究提供参考.     

小麦中呕吐毒素的影响因素和污染特性分析

以小麦为研究对象,分析影响呕吐毒素,即脱氧雪腐镰刀菌烯醇（deoxynivalenol,DON）含量的相关因素,研究小麦不同粒型及籽粒不同部位DON的污染特性、分布差异。结果表明,小麦籽粒染病、破损,籽粒粒径及虫蛀类型对DON污染均有影响,DON含量与不完善粒含量呈显著的弱正相关,与赤霉病粒含量呈显著的强正相关。相同品种的小麦样品,小麦不同粒型和籽粒不同部位,DON含量存在很大差异,其中赤霉病粒显著高于未染病粒,破损粒显著高于完整粒,小颗粒显著高于大颗粒,籽粒胚部显著高于胚乳,粒面DON含量占35.2%～52.1%。胚乳结构越靠近外层,DON污染越严重,越靠近籽粒中心,DON污染越轻,制粉后外层麸皮DON含量较高,而可食用的小麦粉含量较低。小麦通过分级、分选、水洗和制粉加工可有效降低DON的污染。