不同剥皮率对面粉B族维生素含量影响

小麦籽粒富含B族维生素,其大部分集中于小麦糊粉层,经加工后B族维生素受到极大损失。通过测定高、中、低筋3种小麦在7个剥皮率梯度下面粉基本指标及B族维生素含量变化,研究小麦剥皮处理对面粉品质及面粉VB族含量影响;结果表明,不同剥皮率对小麦制粉和面粉品质具有明显影响,对面粉VB族含量差异性显著,且4%剥皮率能有效降低小麦B族维生素流失,提高面粉中VB族含量。     

剥皮制粉工艺对小麦粉硒元素含量的影响

通过测定3种小麦在不同剥皮率下面粉的基本理化指标及硒含量变化,研究剥皮制粉对小麦粉硒含量影响。结果表明,剥皮率对小麦粉硒含量影响显著,4%~5%的剥皮率能降低小麦粉的硒损失,提高面粉中的硒含量。     

剥皮工艺对杂粮石磨面粉品质的影响

采用不同剥皮率的杂粮石磨面粉为原料制作馒头,通过对馒头进行感官评价,确定了不同杂粮的最佳剥皮率,通过对杂粮石磨面粉的农药残留和灰分含量的测定,证明了剥皮工艺对杂粮石磨面粉品质的改良作用。     

工艺参数对发芽糙米中植酸含量的影响

研究发芽糙米生产过程中糙米所含抗营养因子植酸的变化规律,以发芽温度、发芽时间、浸泡时间、赤霉素浓度等工艺参数对产品植酸含量的影响进行了正交试验,试验结果表明:发芽温度和发芽时间对植酸含量的影响显著,发芽温度的提高和发芽时间的持续使糙米中植酸的含量逐步下降;通过发芽降低糙米植酸含量的最佳工艺参数组合为:发芽温度36℃、发芽时间34 h、浸泡时间12 h、赤霉素(GA3)浓度0.30 mg/L,此条件下发芽糙米产品中的植酸含量为3.22 mg/g.     

小麦剥皮工艺与剥皮制粉关系探讨

分析了剥皮制粉工艺对剥皮麦的工艺要求和目前剥皮工艺存在的问题 ,介绍了FBPY小麦剥皮新技术的特点和剥皮工艺对剥皮制粉工艺的影响     

面粉越白矿物质含量越少

面粉本身就不是越白越好,根本不用刻意追求。 北京食品学会高级工程师刘方成解释,面粉之所以会发白,是由于其营养成分中碳水化合物所占的比例大。但在这种情况下,面粉中所含的钙、铁、锌等微量元素的量就会相对减少。“虽然越白的面粉品质越好,但从营养价值来讲,却不是这么回事。而颜色深些的面粉所含的微量元素相比较而言会多些,因此营养价值反而更高。”     

英国的小麦剥皮制粉工艺

本文介绍一种被称之为Trigotec的英国小麦剥皮制粉工艺。应用该工艺可提高小麦的精制粉和麦心出率,同时产生的副产品也不同于传统工艺的。它品种较多,每一种副产品在营养利用方面都有其专门的用途。     

分层剥皮新工艺对小麦制粉工艺的影响及实践

简单介绍分层剥皮工艺及其对传统制粉工艺技术产生的影响和实践情况.     

测定大豆中植酸评价某些矿物质的可利用性

<正>植酸又名六磷酸肌醇,它对金属具有较强的螯合作用.大豆中含有一定量的植酸可与金属离子,蛋白质等形成复合物,影响了人体对     

小麦分层剥皮技术的应用

利用“多元渐压原理”,研制出的小麦剥皮机,是对制粉工艺的一次重大创新。可以缩短润麦时间、降低制粉动力消耗;提高产量,提高强筋小麦的出粉率;提高面粉粉色、降低灰分、提高面粉烘焙制品品质、投资少。     

Effect of wheat pearling on flour phytase activity, phytic acid, iron, and zinc content

This study examined the effect of wheat pearling on distribution of phytase, phytic acid, iron, and zinc in wheat fractions derived from pearling and roller milling. Grains of four wheat varieties were first pearled by a rice polisher at four levels, i.e. non-pearling (unpearled), 5% pearling (∼5% of the original sample weight was pearled), 10% pearling, and 15% pearling, to produce pearling fines (PF) and pearled grains. The unpearled and pearled grains were then milled through a Bühler MLU-202 laboratory mill, producing eight milling fractions. Results showed that pearling had a positive effect on flour yield, which may be attributed to the reduced yield of coarse bran and the improved yield of first and second reduction fractions. PF had high levels of all the four components, indicating that they could be a valuable source of iron and zinc. In addition, the differences between flours from the pearled and unpearled wheat were slight in terms of these four components.     

脱皮对紫糯小麦粉特性和面包焙烤品质的影响

研究了不同脱皮时间下制得紫糯小麦粉的理化特性和面团的流变特性,以及对面包焙烤品质和贮藏过程中老化程度的影响。紫糯小麦的脱皮时间分别设定为0、1、3、5、7 min,相当于约0%、1%、3%、5%、9%的皮层被去除。结果表明,随着紫糯小麦脱皮时间的延长,小麦粉的出粉率提高,蛋白质和灰分含量及面团的粉质和拉伸特性也发生改变。脱皮5 min后制得的紫糯小麦粉以15%比例添加到普通面包粉中,面包含水量显著增加,体积和质量呈增大趋势,并且面包结构变好,面包评分显著上升。此外,添加紫糯小麦粉的面包较长时间放置后仍然松软,能有效延迟贮藏期间面包的老化,在一定程度上延长了其货架期。     

脱皮制粉中脱皮率对1B磨下物料的影响

介绍了不同脱皮率对1B磨下物料的比例、粒径、剥刮率及取粉率的影响。     

脱皮及超微粉碎对紫麦全麦粉加工品质的影响

以紫色小麦为原料,主要研究了0、4%、8%的脱皮程度及不同的超微粉碎工艺对全麦粉理化性质、流变学特性、糊化特性及曲奇饼干质构特性的影响。结果表明:随着脱皮率的增加,全麦粉中蛋白质、灰分、面筋含量都有所降低,但面筋指数增加。脱皮工艺显著改善了全麦粉的面团流变学特性、糊化特性及曲奇饼干的质构特性。与传统粉碎工艺相比,超微粉碎对全麦粉蛋白质及灰分含量的影响不大,而随着超微成分的增多,紫麦全麦粉的面筋含量、面筋指数、流变学特性、糊化黏度、曲奇饼干质构特性都有不同程度的提高。      

脱皮制粉清理工艺的改进

简要介绍了脱皮制粉工艺中，清理脱皮工艺的改进和调整，主要设备选用和布置，分析了工艺效果，介绍了工艺操作技术。     

Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

Sorghum seeds of cultivar Wad Ahemed (phytate: 2.7 mg/g, tannin: 0.96% and 2 h pepsin digestion: 18%) were germinated for three days to obtain 1-, 2- and 3- days old sorghum malts. Sorghum malt was added in concentrations of 1, 2.5, 5, 7.5 or 10% to sorghum flour. The mixtures were incubated with shaking for 0, 30, 60, 90 or 120 min. Phytic acid and in vitro protein digestibility were assayed for all treatments. The results revealed that phytate content was significantly reduced. The 10% 3-day-old malt after 120 min incubation, reduced the phytate content by 83%. The in vitro protein digestibility (IVPD) was significantly improved as a result of malt pretreatment. The rate of reduction of phytate content and the rate of increment in IVPD increased with time of incubation, age and concentration of the malt.     

Effect of roasting and autoclaving on phytic acid content of chickpea

Chickpea cultivars CM-68, C-44, Kabuli, CM-72 and 6153 were analysed for phytic acid, phytate phosphorus and total phosphorus. The effect of roasting and autoclaving on these constituents of whole seed and cotyledons was determined. The data revealed that roasting and autoclaving significantly decreased (P less than 0.05) the phytic acid of chickpea cultivars. Phytic acid of whole seed was reduced to a range value of 16-60% and 16-64% by roasting and autoclaving respectively depending upon the cultivar. In the cotyledon, the phytic acid was reduced to a range value of 32-68% and 18-68% during roasting and autoclaving respectively. Similar effect of these treatments was observed in phytate phosphorus however, total phosphorus was little affected.     

小麦粉中蛋白质和淀粉含量对面条品质的影响

对小麦粉中的蛋白质和淀粉组分进行了分离,将淀粉含量不同的混合粉制作成面条,分析其质构特性和食用品质。将面条煮制后,对熟面条进行了质构分析,测定了熟面条的硬拉伸性能、剪切性能和蒸煮损失,并进行了感官品质评价。研究结果表明:随着小麦粉中的淀粉含量的增加(蛋白质含量的降低),面条的质构特性、拉伸性能、剪切性能都呈现显著下降的变化趋势(P<0.05),而面条的蒸煮损失显著增加(P<0.05)。此外,面条的感官评价与质构分析的结果相一致。     

脱皮率对小麦粉、面团及馒头品质的影响

对小麦籽粒进行脱皮处理,研究脱皮率对小麦粉、面团及馒头品质的影响。结果表明:随脱皮率的增加,小麦粉的蛋白质和可溶性膳食纤维含量呈先上升后下降的趋势,在脱皮率为6%时达到最高值;面团的黏度崩解值下降,回生值和蒸煮稳定性升高,扫描电镜图显示面筋网络的排列更均匀致密;馒头的综合感官评分增加,硬度、胶着性和咀嚼度下降,内聚性和回复性上升。脱皮率为0%～6%时面团和馒头的品质明显改善,在6%～12%时其品质提升幅度减缓。6%脱皮率能有效保留小麦粉的营养物质,改善馒头的品质,是较理想的脱皮程度。