全麦粉品质及其挥发性物质研究

The Quality Properties and Volatile Compounds of Whole Wheat Flour

以可食用麸皮为原料,研究了不同麸皮粒度对全麦粉品质的影响。结果表明,随着麸皮粒度的减小,全麦粉吸水率显著增加,面团形成时间变化不显著,面团稳定时间和粉质质量指数先增加后减小,弱化度增加,馒头比容显著减小;通过扫描电子显微镜观察不同麸皮粒度全麦粉发酵面团的微观结构,发现中粒度麸皮全麦粉发酵面团的面筋网络的蜂窝结构最佳。采用顶空固相微萃取和气相色谱-质谱联用法(GC-MS)对小麦粉、全麦粉和挤压膨化全麦粉及其馒头制品的挥发性物质进行定性分析,结果显示小麦粉、全麦粉和挤压膨化全麦粉分别有67、72和83种挥发性物质,小麦粉馒头、全麦馒头、挤压膨化全麦馒头分别有64、68和75种挥发性物质。

Edible bran was used as experimental material to research the effect of different bran particle size on whole wheat flour quality. Results showed that with the decrease of the particle size of bran, whole wheat flour water absorption increased significantly, but the change of dough development time not obvious, the dough stability time and farinograph quality index increased, and then decreased, the degree of softening increased, the specific volume of whole wheat flour steamed bread decreased significantly. Observing the microscopic structure of different particle size whole wheat flour fermented dough by scanning electron microscope, the results showed that medium particle size whole wheat flour fermented dough has in better gluten network structure. Solid phase micro extraction （SPMF） and gas chromatography - mass spectrometry （ GC - MS） were adopted to qualitatively analyze volatile substance in wheat flour, whole wheat, extrusion whole wheat and its steamed bread. The results showed that wheat flour, whole wheat and extrusion whole wheat had 67,72 and 83 kinds of volatile components respectively ; steamed bread, whole wheat steamed bread,extrusion whole wheat steamed bread had 64.68 and 75kinds of volatile components respectively.