高温处理燕麦籽粒对面粉黏度特性的影响

Effects of high-temperature heat treatment of oat kernel on viscosity properties of oat flour

该文旨在研究高温处理燕麦籽粒对燕麦面粉黏度特性的影响,为确定燕麦的制粉工艺提供依据。燕麦籽粒采用热风干燥140、155和170℃处理30min;远红外烘烤200、220和240℃处理15min6种方式处理;用法国肖邦公司CD-2实验磨粉机制粉,测定皮粉、心粉和面粉的黏度参数。结果表明,和对照(50℃热风干燥6h)相比,经高温处理的燕麦籽粒,其皮粉、心粉和面粉的平均糊化起始温度均明显降低;140、155℃的热风干燥和200℃的远红外烘烤处理,均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度;随着热风干燥或红外烘烤温度的升高,燕麦的皮粉、心粉、面粉的峰值黏度,最终黏度和低谷黏度呈下降趋势。初步研究认为,适宜的处理温度(140～155℃热风干燥或200℃远红外烘烤)可降低燕麦粉的糊化温度,增加燕麦粉的黏度。

In order to provide experimental data on viscosity properties of oats after high-temperature treatment, the oat （Arena Nuda.） seed was milled into four components such as bran, shorts, break flour and middling flour after air-heating at 140, 155 and 170℃ for 30 min and far-infrared heating at 200, 220 and 240℃ for 15 min respectively. The viscosity properties of break flour, middling flour, and oat flour （mixture of break flour and middling flour with nature milling ratio） were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating （140℃, 155℃） and far-infrared heating （200℃）, compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased. Proper treatment temperature, such as 140- 155 ℃ air heating or 200℃ far-infi＇ared heating can decrease the gelatinization temperature and increase the viscosity of oat flour.