挤压与汽爆麦麸添加对小麦粉糊化特性的影响

Effect of Extruded and Steam Exploded Wheat Bran on Pasting Properties of Wheat Flour

以低筋、中筋和高筋小麦粉为材料,考察原麦麸、挤压麦麸和汽爆麦麸的添加量、粒度对小麦粉糊化特性的影响。结果表明:在0.178～0.250 mm粒度范围内,随着麦麸添加量的增加,小麦粉峰值黏度、最终黏度和回生值都显著性下降(P<0.05),而糊化温度和糊化起始时间则呈现二次曲线增加的趋势。汽爆麦麸和挤压麦麸对于小麦粉糊化起始时间和糊化温度的提升效果明显高于原麦麸。随着原麦麸粒径的减小,中筋、高筋小麦粉的峰值黏度、最终黏度和回生值均呈现先降低再升高的变化趋势,而3种麦麸糊化温度和糊化起始时间呈现下降趋势。在0.150～0.420 mm粒度范围内时,原麦麸的粒度对低筋小麦粉回生值的影响具有显著差异(P<0.05);挤压麦麸和汽爆麦麸的粒度对中筋小麦粉峰值黏度的影响无显著差异(P>0.05);原麦麸和汽爆麦麸的粒度对高筋小麦粉峰值黏度的影响具有显著差异(P<0.05)。

In this work, the effects of the amount and particle size of natural, extruded, and steam exploded wheat bran on the gelatinization characteristics of wheat flour with different gluten contents were investigated. The results showed that the peak viscosity, final viscosity and setback of wheat flour significantly decreased with the increase of wheat bran content(P < 0.05), while the gelatinization temperature and onset time increased quadratically, more significantly with the addition of extruded and steam exploded wheat bran relative to the natural one. The peak viscosity, final viscosity and setback of natural wheat flour with high and medium contents of gluten declined first and then rose with decreasing particle size of wheat bran, whereas the gelatinization temperature and onset time decreased continuously. The setback of low-gluten flour significantly changed with particle size of wheat bran in the range of 0.150–0.420 mm. There was no significant difference in the effect of the particle size of extruded and steam exploded wheat bran on the peak viscosity of medium-gluten flour(P > 0.05), while the peak viscosity of high-gluten flour was significantly influenced by the particle size of natural and steam exploded wheat bran(P < 0.05).