皮燕麦壳粉的营养品质评价及混粉面团特性分析

Evaluation of Nutritional Quality of Oat Hull Flour and Dough Characteristics of Mixed Flour

皮燕麦壳是皮燕麦加工的主要副产物,含有丰富的膳食纤维,但其利用率较低。该文将皮燕麦壳通过微粉碎技术处理后应用于食品原料中,对其营养功能成分进行分析,并考察其与小麦粉混粉的面团特性。结果表明:皮燕麦壳以不可溶性膳食纤维为主,含量为55.84%,总膳食纤维、可溶性膳食纤维含量分别为75.74%、17.15%,其中β-葡聚糖含量为15.22%,蛋白质含量为5.63%,还含有多酚、黄酮及皂苷等活性成分;皮燕麦壳中维生素B2、维生素B6的含量分别为0.27、0.30 mg/100 g,矿物元素中铁、锰、锌、钠和镁含量较为丰富。皮燕麦壳中共检测到17种氨基酸,氨基酸总和占4.56%,其中含量最高的是谷氨酸(0.90%);检测出6种脂肪酸、3种酯类,其中亚油酸相对含量高达42.09%。混粉面团粉质特性表现为随着皮燕麦壳粉比例增加,吸水率、面团形成时间和弱化度均增大,稳定时间逐渐缩短;面团拉伸特性表现为随着皮燕麦壳粉比例增加,拉伸阻力、最大拉伸阻力、延伸度、拉伸比值、拉伸能量均逐渐降低。由此表明皮燕麦壳可以通过微粉碎技术应用于食品加工中,且面团中皮燕麦壳粉的添加量不宜超过40%。

Oat hulls are the main by-products of oat processing,which are rich in dietary fiber,but its utilization rate is low.In this study,oat hulls were applied to food ingredients through the processing of micro-crushing technology.The nutritional and functional components of oat hulls were analyzed,and the dough characteristics of the mixed flour(oat hulls combined with wheat flour blends)were investigated.The results showed that the oat hulls were dominated by insoluble dietary fiber,with content of 55.84%.The content of total dietary fiber and soluble dietary fiber in the oat hulls were 75.74%and 17.15%,respectively,the content ofβ-glucan was 15.22%,and the content of protein was 5.63%.Active components such as polyphenols,flavonoids,and saponins were also contained.The content of vitamins B2 and B6 in oat hulls were 0.27 mg/100 g and 0.30 mg/100 g,respectively,and the content of mineral elements iron,manganese,zinc,sodium,and magnesium were abundant.Seventeen amino acids were detected in the oat hulls,with 4.56%of total amino acid,and glutamic acid had the highest content(0.90%).Six kinds of fatty acids and three kinds of esters were detected,of which the relative content of linoleic acid was as high as 42.09%.The dough characteristics of the mixed flour showed that as the amount of oat hull flour proportion increased,the water absorption,dough formation time,and weakening degree increased,and the stabilization time gradually decreased.The dough tensile characteristics showed that the tensile resistance,maximum tensile resistance,elongation,tensile ratio,and tensile energy all decreased gradually with the increase of oat hull flour proportion.In conclusion,oat hulls can be used in food processing through micro-crushing technology,and the amount of oat hull flour added to the dough should not exceed 40%.