焙烤对甜荞关键组分及风味物质的影响研究进展

甜荞是一种高营养价值的功能性杂粮,焙烤是改善甜荞粉风味的一种工艺,其对甜荞的淀粉、蛋白、抗氧化物活性物质及风味物质有显著影响。其中,经过焙烤后的甜荞粉,淀粉糊化程度增加,糊化温度升高,结晶程度降低,淀粉颗粒结构被破坏;蛋白质性质发生变化,氨基酸含量增加;抗氧化活性物质含量随焙烤程度呈先增加后降低的趋势。此外,焙烤使甜荞粉风味丰富,增加了吡嗪类物质,使甜荞粉的风味中添加坚果味以及焦香味,甜荞粉的风味得到改善。本文首先从甜荞的焙烤工艺入手,重点回顾了焙烤过程对甜荞籽粒及甜荞粉的关键组分及风味物质的影响,并对影响甜荞焙烤品质的关键因素进行了分析,最后,对焙烤甜荞的应用前景进行了展望。

The effect of roasting on key components and flavor substances of buckwheat and buckwheat flour : A Review.

Buckwheat is a functional coarse grain with high nutritional value. Roasting is a process to improve the flavor of sweet buckwheat flour, which has a significant impact on the starch, protein, antioxidant active substances, and flavor substances of buckwheat. Among them, the roasted buckwheat flour increases the degree of starch gelatinization, the gelatinization temperature increases, the crystallinity decreases, and the starch particle structure is destroyed; changes in protein properties and an increase in amino acid content; the content of antioxidant active substances shows a trend of first increasing and then decreasing with the degree of roasting. In addition, roasting enriches the flavor of buckwheat flour, adding pyrazine like substances, adding nutty and burnt flavors to the flavor, and improving the flavor of buckwheat flour. This article first starts with the roasting process of buckwheat, focusing on reviewing the effects of the roasting process on the key components and flavor substances of buckwheat grains and powder, and analyzing the key factors affecting the roasting quality of buckwheat. Finally, the application prospects of roasted buckwheat are discussed.