挤压与汽爆麦麸添加对小麦粉糊化特性的影响
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摘要
以低筋、中筋和高筋小麦粉为材料,考察原麦麸、挤压麦麸和汽爆麦麸的添加量、粒度对小麦粉糊化特性的影响。结果表明:在0.178～0.250 mm粒度范围内,随着麦麸添加量的增加,小麦粉峰值黏度、最终黏度和回生值都显著性下降(P<0.05),而糊化温度和糊化起始时间则呈现二次曲线增加的趋势。汽爆麦麸和挤压麦麸对于小麦粉糊化起始时间和糊化温度的提升效果明显高于原麦麸。随着原麦麸粒径的减小,中筋、高筋小麦粉的峰值黏度、最终黏度和回生值均呈现先降低再升高的变化趋势,而3种麦麸糊化温度和糊化起始时间呈现下降趋势。在0.150～0.420 mm粒度范围内时,原麦麸的粒度对低筋小麦粉回生值的影响具有显著差异(P<0.05);挤压麦麸和汽爆麦麸的粒度对中筋小麦粉峰值黏度的影响无显著差异(P>0.05);原麦麸和汽爆麦麸的粒度对高筋小麦粉峰值黏度的影响具有显著差异(P<0.05)。
In this work, the effects of the amount and particle size of natural, extruded, and steam exploded wheat bran on the gelatinization characteristics of wheat flour with different gluten contents were investigated. The results showed that the peak viscosity, final viscosity and setback of wheat flour significantly decreased with the increase of wheat bran content(P < 0.05), while the gelatinization temperature and onset time increased quadratically, more significantly with the addition of extruded and steam exploded wheat bran relative to the natural one. The peak viscosity, final viscosity and setback of natural wheat flour with high and medium contents of gluten declined first and then rose with decreasing particle size of wheat bran, whereas the gelatinization temperature and onset time decreased continuously. The setback of low-gluten flour significantly changed with particle size of wheat bran in the range of 0.150–0.420 mm. There was no significant difference in the effect of the particle size of extruded and steam exploded wheat bran on the peak viscosity of medium-gluten flour(P > 0.05), while the peak viscosity of high-gluten flour was significantly influenced by the particle size of natural and steam exploded wheat bran(P < 0.05).
In this work, the effects of the amount and particle size of natural, extruded, and steam exploded wheat bran on the gelatinization characteristics of wheat flour with different gluten contents were investigated. The results showed that the peak viscosity, final viscosity and setback of wheat flour significantly decreased with the increase of wheat bran content(P < 0.05), while the gelatinization temperature and onset time increased quadratically, more significantly with the addition of extruded and steam exploded wheat bran relative to the natural one. The peak viscosity, final viscosity and setback of natural wheat flour with high and medium contents of gluten declined first and then rose with decreasing particle size of wheat bran, whereas the gelatinization temperature and onset time decreased continuously. The setback of low-gluten flour significantly changed with particle size of wheat bran in the range of 0.150–0.420 mm. There was no significant difference in the effect of the particle size of extruded and steam exploded wheat bran on the peak viscosity of medium-gluten flour(P > 0.05), while the peak viscosity of high-gluten flour was significantly influenced by the particle size of natural and steam exploded wheat bran(P < 0.05).
引文
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[18]LAI C S, HOSENEY R C, DAVIS A B. Effects of wheat bran in breadmaking[J]. Cereal Chemistry, 1989, 66(3):217-219.
[19]ZHANG D, MOORE W. Wheat bran particle size effects on bread baking performance and quality[J]. Journal of the Science of Food&Agriculture,1999,79(6):805-809.DOI:10.1002/(SICI)1097-0010(19990501)79:6<805::AID-JSFA285>3.0.CO;2-E.
[20]LI D, FAYET C, HOMER S. Effect of NaCl on the thermal behaviour of wheat starch in excess and limited water[J]. Carbohydrate Polymers,2013, 94(1):31-37. DOI:10.1016/j.carbpol.2012.12.063.
[21]汪名春,韦冷云,朱培蕾,等.菊糖对小麦淀粉糊热力学及流变学特性的影响[J].中国粮油学报, 2017, 32(2):24-29. DOI:10.3969/j.issn.1003-0174.2017.02.005.
[22]黄峻榕,薛婷,魏宁果,等. pH和NaCl对马铃薯、玉米淀粉黏度特性的影响[J].食品与机械, 2013(6):10-14.
[23]闫喜梅,胡新中,李俊俊,等.水分含量对燕麦淀粉糊化老化特性影响的研究[J].中国粮油学报, 2015, 30(4):27-32.
[24]SCHNEEMAN B O. Dietary fiber:physical and chemical properties,methodsofanalysis,andphysiologicaleffects[J].Food Technology,1986, 40(2):104-110.
[25]JACOBS P J, HEMDANE S, DORNEZ E, et al. Study of hydration properties of wheat bran as a function of particle size[J]. Food Chemistry, 2015, 179:296-304. DOI:10.1016/j.foodchem.2015.01.117.
[26]SIDHU J S, AL-HOOTI S N, AL-SAQER J M. Effect of adding wheat branandgermfractionsonthechemicalcompositionofhigh-fiber toast bread[J]. Food Chemistry, 1999, 67(4):365-371. DOI:10.1016/S0308-8146(99)00123-5.
[27]WANG W M, KLOPFENSTEIN C F, JGJR P. Effects of twinscrew extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran[J]. Cereal Chemistry, 1994, 70(6):707-711.
[28]LIUC,ZHANGR,LIUB,etal.Effect of steamexplosion treatment on phenolic acid composition of wheat bran and its antioxidantcapacity[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(6):308-314.DOI:10.11975/j.issn.1002-6819.2016.06.043.
[2]ROBIN F, DUBOIS C, PINEAU N, et al. Process, structure and texture of extruded whole wheat[J]. Journal of Cereal Science, 2012,56(2):358-366. DOI:10.1016/j.jcs.2012.02.014.
[3]王兆升,刘传富,董海洲,等.麦麸加酸挤压改性及对其理化特性的影响[J].中国粮油学报, 2010, 25(3):11-15.
[4]FRAME N D. Technology of extrusion cooking[M]//Technology of extrusion cooking. Berlin:Springer, 1994.
[5]HENRY C J K, CHAPMAN C. The nutrition handbook for food processors[M]. Cambridge:Woodhead Publishing Limited, 2002:474-483. DOI:10.1016/B978-1-85573-464-7.50027-3.
[6]WANDERLEY M C, MARTíN C, ROCHA G J, et al. Increaseine than olproduction from sugarcane bagass ebased on combined pretreatments and fed-batch enzymatic hydrolysis[J].Bioresource Technology, 2013, 128(1):448-453. DOI:10.1016/j.biortech.2012.10.131.
[7]EGüéS I, SANCHEZ C, MONDRAGON I, et al. Effect of alkaline and autohydrolysis processes on the purity of obtained hemicelluloses from corn stalks[J]. Bioresource Technology, 2012, 103(1):239-248.DOI:10.1016/j.biortech.2011.09.139.
[8]贺永惠,王清华,黄会丽,等.蒸汽爆破提高小麦麸皮中水溶性戊聚糖含量及热重分析[J].农业工程学报, 2015, 31(13):286-291.DOI:10.11975/j.issn.1002-6819.2015.13.040.
[9]赵梦丽,刘丽娅,钟葵,等.蒸汽爆破处理对小麦麸皮组分溶出效果的影响[J].中国食品学报, 2015, 15(8):170-177. DOI:10.16429/j.1009-7848.2015.08.025.
[10]CONDE-MEJíA C, JIMéNEZ-GUTIéRREZ A, EL-HALWAGI M.Acomparison of pretreatmen tmethods for bioe than olproduction from lignocel lulosic materials[J].Process Safety&Environmental Protection, 2012, 90(3):189-202. DOI:10.1016/j.psep.2011.08.004.
[11]田兰兰,高贵珍,赵亮,等.不同麸粉粒度及添加量对馒头品质和营养组分的影响[J].食品工业科技, 2015, 36(17):96-99.DOI:10.13386/j.issn1002-0306.2015.17.011.
[12]陈建省,郭启芳,崔金龙,等.麦麸添加量和粒度对中国干面条质构特性的影响[J].食品科学, 2013, 34(7):92-98. DOI:10.7506/spkx1002-6630-201307020.
[13]范玲,马森,王晓曦,等.麦麸添加量和粒度对发酵面团特性的影响[J].中国粮油学报,2016,31(6):29-34.DOI:10.3969/j.issn.1003-0174.2016.06.006.
[14]熊礼橙,牛猛,张宾佳,等.麦麸粒径对全麦面团流变学特性的影响[J].食品工业科技, 2017, 38(2):98-103. DOI:10.13386/j.issn1002-0306.2017.02.010.
[15]ZHANG D C, MOORE W R. Effect of wheat bran particle size on doughrheologicalproperties[J].JournaloftheScienceofFood&Agriculture,1997,74(4):490-496.DOI:10.1002/(SICI)1097-0010(199708)74:4<490::AID-JSFA822>3.0.CO;2-0.
[16]BLEIS F L, CHAUNIER L, CHIRON H, et al. Rheological properties of wheat flour dough and French bread enriched with wheat bran[J].JournalofCerealScience,2015,65:167-174.DOI:10.1016/j.jcs.2015.06.014.
[17]POMERANZ Y, SHOGREN M D, FINNEY K F, et al. Fiber in breadmaking:effects onfunctional properties[J].Cereal Chemistry,1977, 21(8):435-435.
[18]LAI C S, HOSENEY R C, DAVIS A B. Effects of wheat bran in breadmaking[J]. Cereal Chemistry, 1989, 66(3):217-219.
[19]ZHANG D, MOORE W. Wheat bran particle size effects on bread baking performance and quality[J]. Journal of the Science of Food&Agriculture,1999,79(6):805-809.DOI:10.1002/(SICI)1097-0010(19990501)79:6<805::AID-JSFA285>3.0.CO;2-E.
[20]LI D, FAYET C, HOMER S. Effect of NaCl on the thermal behaviour of wheat starch in excess and limited water[J]. Carbohydrate Polymers,2013, 94(1):31-37. DOI:10.1016/j.carbpol.2012.12.063.
[21]汪名春,韦冷云,朱培蕾,等.菊糖对小麦淀粉糊热力学及流变学特性的影响[J].中国粮油学报, 2017, 32(2):24-29. DOI:10.3969/j.issn.1003-0174.2017.02.005.
[22]黄峻榕,薛婷,魏宁果,等. pH和NaCl对马铃薯、玉米淀粉黏度特性的影响[J].食品与机械, 2013(6):10-14.
[23]闫喜梅,胡新中,李俊俊,等.水分含量对燕麦淀粉糊化老化特性影响的研究[J].中国粮油学报, 2015, 30(4):27-32.
[24]SCHNEEMAN B O. Dietary fiber:physical and chemical properties,methodsofanalysis,andphysiologicaleffects[J].Food Technology,1986, 40(2):104-110.
[25]JACOBS P J, HEMDANE S, DORNEZ E, et al. Study of hydration properties of wheat bran as a function of particle size[J]. Food Chemistry, 2015, 179:296-304. DOI:10.1016/j.foodchem.2015.01.117.
[26]SIDHU J S, AL-HOOTI S N, AL-SAQER J M. Effect of adding wheat branandgermfractionsonthechemicalcompositionofhigh-fiber toast bread[J]. Food Chemistry, 1999, 67(4):365-371. DOI:10.1016/S0308-8146(99)00123-5.
[27]WANG W M, KLOPFENSTEIN C F, JGJR P. Effects of twinscrew extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran[J]. Cereal Chemistry, 1994, 70(6):707-711.
[28]LIUC,ZHANGR,LIUB,etal.Effect of steamexplosion treatment on phenolic acid composition of wheat bran and its antioxidantcapacity[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(6):308-314.DOI:10.11975/j.issn.1002-6819.2016.06.043.