细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响

Effects of sieving fineness on the physicochemical properties of extruded wheat bran and processing qualities of whole wheat flour

以挤压麦麸（粗麸、细麸、胚芽、次粉混合料）为原料,研究筛分细度（粒径44.15~198.48μm）对挤压麦麸的理化特性及其全麦粉加工品质特性的影响。结果表明：随着筛分目数的增加,挤压麦麸的粒径范围分布变窄;筛分细度对其戊聚糖、阿魏酸含量的影响较大;对其持水性、溶胀性的影响较小,对全麦粉的糊化特性、粉质特性的影响较小;挤压处理麦麸混合料可获得较均一的麦麸产品。

Took extruded wheat bran（ the mixture of crude bran,fine bran,wheat germ and wheat shorts）as raw material,the effects of sieving fineness（ 44. 15 ~ 198. 48 μm） on the physicochemical properties of extruded wheat bran and processing quality of whole- wheat flour were investigated. Results showed that with sieve mesh being increased,particle size distribution in extruded wheat bran became narrow;sieving fineness had great influence on the content of pentosan and ferulic acid,while a little influence on holding water capacity and swelling property of extruded wheat bran,and pasting properties and farinograph properties of whole- wheat flour; The uniformity can be obtained for wheat bran products by being extruded.