预酶解-滚筒干燥加工工艺对全麦片品质的影响

【目的】探讨预酶解-滚筒干燥处理对全麦片品质特性的影响,为高品质全麦片的加工提供理论依据。【方法】以小麦全粉为原料,采用α-淀粉酶、纤维素酶及其复合酶进行预酶解-滚筒干燥制备全麦片：未经预酶解处理直接滚筒干燥全麦片（drum-dried whole wheat groats,DWG）,α-淀粉酶-滚筒干燥速食全麦片（drum-dried whole wheat groats with α-Amylase,DWGA）,纤维素酶-滚筒干燥速食全麦片（drum-dried whole wheat groats with cellulase,DWGC）,α-淀粉酶-纤维素酶-滚筒干燥速食全麦片（drum-dried whole wheat groats with α-Amylase and cellulase,DWGAC）,以及以小麦精粉为原材料制备直接滚筒干燥精麦片（drum-dried refined wheat groats,DRG）,分别测定其复水性速率、结块率、水溶性指数、吸水性指数、糊化度、黏度、色度,淀粉、还原糖、植酸含量、淀粉和蛋白质消化特性等指标,比较并分析预酶解-滚筒干燥对全麦片品质特性的影响。【结果】预酶解-滚筒干燥处理能显著改善全麦片的冲调性,其中DWG样品复水速率最低,DWGAC复水速率最高,与对照样品DWG相比,DWGA、DWGC、DWGAC的结块率显著降低。预酶解-滚筒干燥处理显著提高了全麦片的溶解性,其中DWGA、DWGC、DWGAC相比于DWG水溶性指数分别提高了4.98、2.07和5.04倍。同时,预酶解-滚筒干燥处理使全麦片的淀粉、植酸含量显著降低（P＜0.05）,还原糖含量和糊化度显著升高（P＜0.05）,适当降低了全麦片的色度。此外,预酶解-滚筒干燥处理使全麦片中快消化淀粉比例显著提高,快消化淀粉含量分别比对照增长了22.34%、34.84%和46.59%,其中DWGAC快消化淀粉含量最高;蛋白质体外消化速率加快,蛋白质体外消化率分别提高了0.33、0.25、0.26倍,消化率升高。【结论】预酶解-滚筒干燥处理提高了全麦片的冲调分散性,降低了结块率和黏度,提高了淀粉和蛋白质体外消化性能,对全麦片品质有提升作用。

Effect of Pre-Enzymatic-Drum Drying Process on the Quality of Whole Wheat Flakes

【Objective】 The purpose of this study was to explore the effect of pre-enzymatic-drum drying treatment on the quality characteristics of whole wheat groats, which provided a theoretical basis for the processing of high-quality whole wheat groats.【Method】The whole wheat flour was used as raw material, and α-amylase, cellulase and its complex enzyme were used for pre-enzymatic-drum drying to prepare whole wheat flakes: drum-dried whole wheat groats (DWG), drum-dried whole wheat cereal Groats with α-Amylase (DWGA), drum-dried whole wheat groats with cellulase (DWGC), and drum-dried whole wheat groats with α-Amylase and cellulase (DWGAC). The fine wheat flakes were prepared by direct drum drying, namely drum-dried refined wheat Groats (DRG). And then, the flake indexes were determined, such as its rehydration rate, agglomeration rate, water solubility index, water absorption index, gelatinization degree, viscosity, color, starch, reducing sugar, phytic acid content and starch and protein digestion characteristics, to compare and analyze the effect of pre-enzymatic-drum drying process on the quality characteristics of whole wheat flakes. 【Result】 The pre-enzymatic-drum drying treatment could significantly improve the brewing properties of whole wheat groats. Among them, DWG sample had the lowest rehydration rate and the DWGAC rehydration rate was the highest. Compared with the control sample DWG, the agglomeration rates of DWGA, DWGC and DWGAC were significantly reduced, respectively. Pre-enzymatic-drum drying treatment significantly improved the solubility of whole wheat groats, with DWGA, DWGC, and DWGAC increasing by 4.98, 2.07, and 5.04 times, respectively, compared to DWG water solubility index. Meanwhile, pre-enzymatic-drum drying treatment significantly reduced the starch and phytic acid content of whole wheat groats (P＜0.05), while the reducing sugar content and gelatinization degree increased significantly (P＜0.05), and the color of the whole wheat flakes was appropriately reduced. In addition, pre-enzymatic-drum drying treatment significantly increased the proportion of fast-digesting starch in whole-grain tablets, and the content of fast-digesting starch were increased by 22.34%, 34.84% and 46.59%, respectively. Among them, DWGAC had the highest fast-digesting starch content; the in vitro digestibility of the protein were increased by 0.33, 0.25, and 0.26 times, respectively, so the digestibility increased.【Conclusion】The pre-enzymatic-drum drying treatment not only improved the dispersibility of whole wheat groats and reduced the agglomeration rate and viscosity, but also improved the in vitro digestion performance of starch and protein, which enhancing the quality of whole wheat groats.