燕麦籽粒热处理对其出粉率的影响

通过自制远红外热处理设备对燕麦籽粒进行热处理,用实验磨粉机进行磨粉,得出面粉及各粉路出粉率,采用方差分析等方法研究热处理时间与籽粒出粉率之间的关系.结果表明:燕麦籽粒经过0～8 min热处理后,皮磨粉、心磨粉和面粉的出粉率平均值分别为17.53％、26.74％和44.27％；变幅分别为7.40％～31.29％、15.88％～36.86％和39.31％～47.17％；变异系数分别为70.13％、37.22％和8.30％.热处理时间对皮磨粉出粉率和心磨粉出粉率有极显著影响(α=0.01),对面粉出粉率有显著影响(α=0.10).随着热处理时间的增加,皮磨粉出粉率表现出先稳定后升高的趋势,热处理6 min时皮磨粉出粉率达到最高,为31.29％.心磨粉出粉率随着热处理时间的增加先稳定后减少,4 min时心磨粉出粉率达到最高,为36.86％.面粉出粉率则随着热处理时间的增加先升高后趋于平稳,热处理6 min时,面粉的出粉率达到最高,为47.17％.热处理能够显著提高燕麦籽粒的出粉率,而且能够改变面粉中粉路的组成变化；出粉率的变化间接反映了面粉理化特性的变化.

INFLUENCE OF HEAT TREATMENT ON FLOUR YIELD OF OAT GRAINS

In this paper,oat grains were heated by laboratory-made infrared heat treatment equipment,then were milled by an experimental milling machine.We measured the flour yield of each shunt,and studied the relationship between the heat treatment time and the flour yield by variance analysis and the like.The results showed that the average flour yields of bran flour,core flour and total flour were 17.53%,26.74% and 44.27% respectively,after heat treatment for 0 to 8 min,with the amplitudes of 7.40% to 31.29%,15.88% to 36.86% and 39.31% to 47.17% and the variation coefficients of 70.13%,37.22% and 8.30%,respectively.The heat treatment time had an extremely significant effect on the yield of bran flour and core flour(α= 0.01),and a significant effect on the total flour yield(α= 0.10).With the increase of heat treatment time,the yield of bran flour stabilized firstly and then increased to the highest value 31.29% after heat treatment for 6 min.The yield of core flour increased firstly,then stabilized and finally decreased as the heat treatment time prolonged,and the yield reached the highest value 36.86% after heat treatment for 4 min.The yield of total flour increased firstly and then stabilized as the heat treatment time prolonged,and the highest yield was 47.17% after heat treatment for 6 min.Heat treatment could significantly improve the flour yield of oat grains,and could change the composition of the oat flour;and the change of flour yield could reflect the physicochemical properties of the flour indirectly.