不同磨粉方式对青稞全粉理化特性的影响

Effects of Different Milling Methods on Physicochemical Properties of Highland Barley Whole Flour

采用锤式旋风磨、多功能、超离心和超微粉碎机对青稞米进行研磨以获得青稞全粉(出粉率为89%~99%),比较研究了磨粉方式对青稞全粉微观结构、粒径、破损淀粉、糊化和流变等理化特性的影响。结果表明,超离心粉碎样品的破损淀粉质量分数(35.07%)、亮度L^(*)(87.89)、β-葡聚糖质量分数(5.65%)、吸水率(8.65 g/g)和膨胀势(10.62 g/g)最高,白度值(15.89)、水溶性指数(18.60 g/100 g)、糊化黏度和凝胶强度最低;超微粉碎样品的可溶膳食纤维质量分数(8.25%)最高,平均粒径最低;多功能粉碎样品的平均粒径、糊化黏度和凝胶强度最高,β-葡聚糖(4.70%)、总/可溶膳食纤维(19.85%/6.80%)和破损淀粉质量分数(28.17%)最低。磨粉方式对青稞粉理化特性影响显著,应根据加工产品品质要求选择合适的磨粉方式。

Four kinds of highland barley whole flour were prepared via different milling methods(hammer mill, multi-purpose grinding, ultra-centrifugal grinding and superfine grinding, flour yield ranged from 89 to 99%). The effects of various milling methods on the physicochemical properties of highland barley whole flour(such as microstructure, particle size, damaged starch, pasting and rheology) were studied. The results indicated that the ultra-centrifugal grinding sample had the highest content of damaged starch(35.07%) and β-glucan(5.65%), the brightness(87.89),water absorption(8.65 g/g) and swelling power(10.62 g/g) as well as the lowest whiteness index(15.89), water solubility index(18.60/100 g), pasting viscosity and gel strength. Meanwhile, the superfine grinding sample had the highest soluble dietary fiber(SDF, 8.25%)and the lowest mean particle size. The multi-purpose grinding sample showed the largest mean particle size as well as the highest pasting viscosity and gel strength. The content of damaged starch(28.17%), β-glucan(4.70%), total(19.85%) and soluble dietary fiber(6.80%) in multi-purpose grinding sample was the lowest. The study indicated that different milling methods played a significant role on the physicochemical properties of highland barley whole flour. The choice of milling method should be selected based on the quality requirements of the highland barley product.