过热蒸汽处理对全麦粉理化特性的影响

Effect of Superheated Steam Treatment on Physicochemical Properties of Whole Wheat Flour

研究不同温度下过热蒸汽处理对全麦粉热特性和理化性质的影响。结果表明,随着处理温度的升高,全麦粉吸水率逐渐增大;155~170℃时,全麦面团的形成时间和稳定时间显著增大(P<0.05),C2、C3和C4扭矩明显提高(P<0.05),经过热蒸汽处理后,全麦面团形成更强的面筋网络,能够抵抗更强的机械能和热能,全麦粉发生部分糊化。过热蒸汽处理后全麦粉的峰值黏度、谷值黏度和最终黏度显著升高(P<0.05),在180~190℃呈下降趋势。糊化温度和糊化焓随着温度的升高逐渐降低。L值随着温度的升高逐渐减小,a值、b值和ΔE逐渐增大。多酚、烷基间苯二酚和植酸的含量和多酚氧化酶的活性随着温度的升高逐渐降低。适当的过热蒸汽处理可以提高全麦粉的加工特性。

The effects of superheated steam treatment under different temperatures on the thermal characteristics and physicochemical properties of whole wheat flour were studied.The results indicated that with the increase of treatment temperature,the water absorption of whole wheat flour increased gradually;at 155~170℃,the development time and stability time of the whole wheat dough increased significantly(P<0.05),and the torque of C2,C3 and C4 increased significantly(P<0.05).After superheated steam treatment,the whole wheat dough formed stronger gluten network,which could resist stronger mechanical and heat energy,and partial gelatinization of the whole wheat flour occurred.After superheated steam treatment,the peak viscosity,through viscosity and final viscosity of whole wheat flour increased significantly(P<0.05),and decreased at 180~190℃.The gelatinization temperature and gelatinization enthalpy decreased with the increase of temperature.Value L decreased,while value a,value b andΔE increased gradually with the increase of temperature.The content of polyphenols,phytate and alkyl resorcinol and the activity of polyphenol oxidase decreased with the increase of temperature.Proper superheated steam treatment can improve the processing characteristics of whole wheat flour.