挤压加工中原料成分变化对谷物早餐质构的影响

Effects of Material Composition Change on Texture of Breakfast Cereal

研究挤压加工中原料水分含量、蛋白质含量和脂肪含量对谷物早餐质构的影响。选取脆性、保脆性、WAI、WSI、体积密度、固体密度和膨化度为主要指标进行研究。结论:随着水分含量的增加,保脆性相对降低,WAI、WSI都呈升高趋势,膨化度降低,淀粉颗粒可以较好保持其原有的晶型结构;随着蛋白质含量的增加,保脆性显著降低,WAI升高幅度较大,WSI降低,膨化度明显降低;随着脂肪含量的升高,脆性降低,保脆性增高,WAI和膨化度都有所降低,淀粉颗粒可以保持其原有的晶型结构。

The effects of moisture, protein content, and lipid contents of raw materials on the texture of breakfast cereal during extrusion were studied. Crispness, bowl life, WAI, WSI, bulk density, solid density, and expansion ratio were analyzed as the main indexes. The results are as follows ： with increase of moisture, WAI and WSI in- crease, bowl life and expansion ratio decrease, and starch granules maintain their natural crystal texture rather well; with protein content increasing, bowl life and expansion ratio decrease greatly, WAI increases, and WSI decreases; with lipid content increasing, crispness, WAI and expansion ratio decrease, while bowl life increases, and starch granules maintain their natural crystal texture.