麸皮稳定化处理方式对全麦粉品质的影响

研究了微波、常压蒸汽和挤压三种麸皮稳定化处理方式对全麦粉理化性质、加工品质、贮藏稳定性及抗氧化活性的影响.结果表明:挤压处理降低了全麦粉湿面筋含量;挤压和蒸汽处理显著提高了全麦粉的降落数值(P＜0.05),微波处理对降落数值没有显著性差异.蒸汽处理后,全麦面团的稳定时间和粉质质量指数显著提升(P ＜0.05),全麦粉的...

Effect of Bran Stabilization on the Quality of Whole Wheat Flour

The effects of three bran stabilization treatments including microwave,atmospheric steam and extrusion on the physical and chemical properties,processing quality,storage stability and antioxidant activity of whole wheat flour were studied.The results showed that extrusion treatment reduced the wet gluten content of whole wheat flour,extrusion and steam treatment significantly increased the falling value of whole wheat flour(P<0.05),and microwave treatment had no significant difference in falling value.After steam treatment,the stability time and flour quality index of whole-wheat dough were significantly improved(P<0.05),and the weakening degree of whole-wheat flour was significantly reduced(P<0.05).The activities of lipase and lipoxygenase in microwave,steam and extrusion groups were significantly reduced(P<0.05).During the storage of whole wheat flour,the fatty acid value of the squeezing and steaming group was lower(<120 mg/100 g),and rose slowly,which improved the stability of the whole wheat flour,while the fatty acid value of the microwave group rose faster and higher(>120 mg/100 g).The contents of polyphenols and flavonoids,ABTS⁺·scavenging ability and oxygen free radical absorption ability of polyphenols in the extrusion and steaming groups were significantly lower than those in the microwave group(P<0.05).According to the storage stability of whole wheat flour and the quality of whole wheat dough,the atmospheric steam stabilization treatment of bran was suitable for whole wheat flour processing.