适度剥皮对小麦粉储藏稳定性的影响

Effects of Moderate Peeling on Storage Stability of Wheat Flour

传统制粉方式生产的面粉营养不够全面,而全麦粉因含麸皮而不利于储藏。剥皮制粉工艺可以同时改善精制面粉和全麦粉的不足。剥皮率是剥皮制粉工艺的重要指标,研究剥皮率对小麦粉品质的影响对推广剥皮制粉技术具有重要意义。文章以两种小麦为原料,研究了剥皮率(0,3%,6%和9%)对小麦粉活性物质含量以及储藏稳定性的影响。结果表明:随着剥皮率的增加,两种小麦粉中烷基间苯二酚及总酚含量均显著降低,γ-氨基丁酸含量先增大后减小,在剥皮率为3%时达到最大值;西农985小麦粉的总黄酮含量随剥皮率的增大而减小,而西农20小麦粉总黄酮含量呈现先上升后下降的趋势,并在剥皮率为3%时达到最高。随着剥皮率的增大,小麦粉的脂肪酶和脂肪氧化酶活性减弱。储藏期间,不同剥皮率的小麦粉中的脂肪酸含量、过氧化值、丙二醛含量均呈上升趋势,但剥皮率越大的小麦粉增幅越小,储藏稳定性越好。

The flour produced by the traditional milling method is not nutritious enough,and the whole wheat flour contains bran,which is not conducive to storage.Peeling before milling process can improve the deficiency of both refined flour and whole wheat flour.Peeling rate is an important index of this process.The effects of peeling rate(0,3%,6%and 9%)on the content of active substances and storage stability of wheat flour were studied in this paper.The results showed that the content of alkylresorcinol and total phenol in the two wheat flours decreased significantly with the increasing of peeling rate,while the content ofγ-aminobutyric acid increased first and then decreased,reaching the maximum value when the peeling rate was 3%.The total flavonoid content of Xinong 985 wheat flour decreased with the increase of peeling rate,while this of Xinong 20 wheat flour showed a trend of increasing first and then decreasing,and reached the highest value when the peeling rate was 3%.The activity of lipase and lipooxidase in wheat flour decreased with the increase of peeling rate.During storage,the fatty acid content,peroxide value and malondialdehyde content of wheat flour with different peeling rate showed an increasing trend,but the increase of wheat flour with higher peeling rate was smaller.