摘要
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.
出处
《粮油食品科技》
2016年第2期47-50,共4页
Science and Technology of Cereals,Oils and Foods
基金
中央级公益性科研院所基本科研业务费专项(ZX1506)
关键词
筛分细度
挤压麦麸
全麦粉
sieving fineness
extruded wheat bran
whole wheat flour