不同发芽方式对全麦粉理化及流变学特性影响

Effects of Different Sprouted Methods on Physicochemical and Rheological Properties of Whole Wheat Flour

研究浸泡法和微量加水法对发芽全麦粉理化及动态流变学特性的影响。结果表明:与对照组相比,发芽全麦粉水分、脂肪含量均显著降低,粗蛋白、总膳食纤维含量整体上显著增加,总淀粉含量及淀粉直/支比变化不明显;2种发芽方式均会显著提升全麦粉糊化焓和糊化温度,全麦粉热稳定性提高。此外,微量加水法发芽处理(MST)全麦粉较浸泡法发芽处理(SST)全麦粉回生值显著降低,有利于抑制发芽全麦及其产品的老化。动态流变学结果表明所有样品储能模量(G′)始终高于损耗模量(G″),其中MST全麦粉较SST全麦粉糊化后流动性增强,黏度减弱。

In this paper,the effects of soaked method and micro-water method on physicochemical and dynamic rheological properties of sprouted whole wheat flour were investigated.The results indicated that,compared with the control group,the moisture and fat content of sprouted whole wheat flour were significantly lower,crude protein and total dietary fiber content were significantly increased overall,there was no significant changes in total starch content and the ratio of amylose to amylopectin;both sprouted methods significantly increased the gelatinization enthalpy and gelatinization temperature of whole wheat flour compared with the control group,and increased the thermal stability of whole wheat flour.Furthermore,the micro-water sprouted treatment(MST)of whole wheat flour significantly decreased the regeneration value compared with the soaked sprouted treatment(SST)of whole wheat flour,favorable to inhibit the aging of sprouted whole wheat and its products.The dynamic rheological results indicated that the storage modulus(G′)was always higher than the loss modulus(G″)in all samples,where MST whole wheat flour was more fluid and less viscous than SST whole wheat flour after gelatinization.