粮油食品科技

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细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响
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Effects of sieving fineness on the physicochemical properties of extruded wheat bran and processing qualities of whole wheat flour
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    以挤压麦麸(粗麸、细麸、胚芽、次粉混合料)为原料,研究筛分细度(粒径44.15~198.48 μm)对挤压麦麸的理化特性及其全麦粉加工品质特性的影响。结果表明:随着筛分目数的增加,挤压麦麸的粒径范围分布变窄;筛分细度对其戊聚糖、阿魏酸含量的影响较大;对其持水性、溶胀性的影响较小,对全麦粉的糊化特性、粉质特性的影响较小;挤压处理麦麸混合料可获得较均一的麦麸产品。

    Abstract:

    Took extruded wheat bran (the mixture of crude bran, fine bran,wheat germ and wheat shorts) as raw material, the effects of sieving fineness (44.15~198.48 μm) on the physicochemical properties of extruded wheat bran and processing quality of whole-wheat flour were investigated. Results showed that with sieve mesh being increased, particle size distribution in extruded wheat bran became narrow; sieving fineness had great influence on the content of pentosan and ferulic acid, while a little influence on holding water capacity and swelling property of extruded wheat bran, and pasting properties and farinograph properties of whole-wheat flour; The uniformity can be obtained for wheat bran products by being extruded.

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刘艳香,汪丽萍,张敏,蔡亭,刘明,田晓红,吴娜娜,翟小童,谭斌.细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响[J].粮油食品科技,2016,24(2):47-50.

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  • 在线发布日期: 2016-04-25
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