不同处理方式及粒径对小麦麸皮理化性质的影响

以小麦麸皮为原料,研究未处理、挤压、微波和蒸汽4种处理方式及粒径对小麦麸皮基本成分、吸水性、水溶性、持油性、膨胀力和色泽等理化性质的影响。结果表明:挤压处理对麦麸的灰分、粗脂肪和粗蛋白没有显著性影响,但会使总膳食纤维的含量提高,淀粉含量降低。挤压、蒸汽和微波处理均会使麦麸的平均粒度减小。挤压、蒸汽和微波处理对麦麸吸水性和膨胀力没有显著性影响;挤压处理对麦麸的水溶性和持油性没有显著影响,蒸汽和微波处理对其有显著性的影响。4种处理方式的麦麸吸水性先不变后随着粒径的增大而增大,水溶性随着粒径的增大而减小,持油性和膨胀力随着粒径的增大而增大。挤压处理对麦麸色泽的影响最强,蒸汽处理次之,微波处理最弱。

Effects of Different Treatments on the Physicochemical Properties of Wheat Bran

Using wheat bran as raw material,the effects of four treatment methods and particle size,such as unprocessed,extrusion,microwave and steam,on the physical and chemical properties of wheat bran,including basic components,water absorption,water solubility,oil retention,swelling power and color,were studied.The results showed that extrusion treatment had no significant effect on the ash,crude fat,and crude protein of wheat bran,but it would increase the total dietary fiber content and reduce the starch content.Extrusion,steam,and microwave treatments all could reduce the average particle size of wheat bran.Extrusion,steam and microwave treatment had no significant effect on the water absorption and swelling power of wheat bran;extrusion treatment had no significant effect on the water solubility and oil retention of wheat bran,and steam and microwave treatment had significant effects on it.The water absorption of wheat bran in the four treatment methods could not change first and then increases with the increase of particle size,the water solubility decreases with the increase of particle size,and the oil retention and expansion force increased with the increase of particle size.Extrusion treatment has the strongest effect on the color of wheat bran,followed by steam treatment,and microwave treatment was the weakest.