不同条件微波处理对全麦粉储藏稳定性、品质及蒸煮品质的影响

Effects of Microwave Treatment Under Different Conditions on Storage Stability,Quality and Steaming Quality of Whole Wheat Flour

为探究微波处理小麦籽粒对全麦粉储藏稳定性及品质的影响,对小麦籽粒进行不同微波功率和时间的处理,测定全麦粉储藏特性及品质指标,并对馒头的色泽、比容及感官评定等各项指标进行分析。结果表明,微波处理功率及微波处理时长对全麦粉在贮藏过程中的脂肪酸值具有显著影响(P<0.05)。随着微波功率增大及处理时间的延长,全麦粉在16周时微波处理功率800 W及微波处理时间150 s时脂肪酸值较空白组分别降低24.52 mg/100 g及16.85 mg/100 g。品质指标各项结果表明,随着处理强度增加,湿面筋的含量呈现先上升后下降的趋势,而破损淀粉的含量则逐渐呈现上升趋势。峰值黏度(670.00~711.33 cP、652.67~711.33 cP)、最低黏度(445.33~471.00 cP、425.33~465.67 cP)均明显上升,糊化特性整体呈现升高趋势,面团形成时间分别增加2.65 min和2.3 min、稳定时间分别增加3.15 min和2.25 min,粉质特性得到明显改善。面团发酵所达到的最大高度分别在640 W(Hm为26.7 mm)和120 s(Hm为20.9 mm)时达到最大值。结合释放气体总体积和保留系数的数据进行分析,全麦粉在经过640 W的微波处理功率和120 s的微波处理时间后,展现出了最优的发酵性能。全麦粉馒头蒸煮品质研究结果表明,在处理功率达到400 W和处理时间为120 s时,馒头比体积较高,表面光滑,形状对称且有球形感,内部结构气孔细密且均匀,所制馒头口感最佳,综合得分最高。在400 W微波功率和120 s微波时间下对小麦籽粒进行处理可改善全麦粉储藏稳定性和品质,有助于保障加工食品的质量安全。

In order to explore the effects of microwave treatment of wheat grains on the storage stability and quality of whole wheat flour,wheat grains were treated with different microwave power and time,the storage characteristics and quality indexes of whole wheat flour were determined,and the color,specific volume and sensory evaluation of steamed bread were analyzed.The results showed that microwave power and microwave treatment time had significant effects on the fatty acid values of whole wheat flour during storage(P<0.05).With the increase of microwave power and treatment time,the fatty acid value of whole wheat flour at the microwave treatment power of 800 W and the microwave treatment time of 150 s decreased by 24.52 mg/100 g and 16.85 mg/100 g,respectively,compared with the blank group at 16 weeks.The results of the quality index showed that with the increase in treatment intensity,the content of wet gluten increased first and then decreased,while the content of damaged starch gradually increased.The peak viscosity(670.00–711.33 cP,652.67–711.33 cP)and the minimum viscosity(445.33–471.00 cP,425.33–465.67 cP)increased significantly,and the gelatinization characteristics showed an overall increasing trend.Dough formation time increased by 2.65 min and 2.3 min,stable time increased by 3.15 min and 2.25 min,respectively,and the flour properties were significantly improved.The maximum height of dough fermentation reached the maximum at 640 W(Hm 26.7 mm)and 120 s(Hm 20.9 mm),respectively.Based on the analysis of the total volume of released gas and retention coefficient data,whole wheat flour showed the optimal fermentation performance after being subjected to a microwave treatment power of 640 W and a microwave treatment time of 120 s.The results of the study on the cooking quality of whole wheat flour steamed bread showed that when the treatment power reached 400 W and the treatment time was 120 s,the steamed bread had higher specific volume,smooth surface,symmetrical shape and spherical feeling,fine and uniform internal structure pores,and the steamed bread had the best taste and the highest comprehensive score.The storage stability and quality of whole wheat flour can be improved by treating wheat grains at 400 W microwave power and 120 s microwave time,which is helpful to ensure the quality and safety of processed food.