微波辐照稳定化处理小麦籽粒及其品质变化的研究

以河北优质白麦为原料,研究了微波辐照功率、辐照时间、润麦水分、润麦时间等参数对全麦粉脂肪酶活动度、湿面筋含量的影响,考察了适度微波辐照对面粉粉质特性和糊化特性的影响。结果表明微波辐照能够显著降低(p<0.05)全麦粉的脂肪酶活动度和湿面筋含量。适度的微波辐照(微波功率420 W,辐照时间90 s,润麦水分14%,润麦时间25 min)能够大幅降低全麦粉脂肪酶活动度,同时对其湿面筋含量损伤较小,并提高面粉粉质稳定时间,降低弱化度,增加了面糊峰值粘度和回生值,改善了面筋强度和面糊稳定性,延缓了全麦粉脂肪酸值的升高。

Study on Microwave Irradiation Stabilization of Wheat Grain and Its Quality Change

With Hebei white wheat used as experimental material to research the influence of microwave irradiation on quality of whole wheat flour like lipase activity,wet gluten content. The effects of moderate microwave irradiation on farinograph and gelatinization properties of flour were investigated. The result showed that microwave irradiation could significantly reduce(p<0.05)whole wheat flour lipase activity and wet gluten content. Moderate intensity of microwave irradiation(microwave power 420 W,irradiation time 90 s,conditioning moisture content 14%,conditioning moisture time 25 min)could significantly reduce whole wheat flour lipase activity,at the same time,small damage for the content of wet gluten,prolong dough stability time,reduce the weakening degree,increase the peak viscosity and setback value of gelatinization,improve the gluten strength and stability of batter,and delay the increase of the fatty acid value of whole wheat flour.