| 挤压膨化处理麸皮对全麦粉品质的影响 |
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| 引用本文： | 郝春明,郑学玲,张杰,刘翀. 挤压膨化处理麸皮对全麦粉品质的影响[J]. 农产品加工．学刊, 2012, 0(11): 88-92 |
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| 作者姓名： | 郝春明 郑学玲 张杰 刘翀 |
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| 作者单位： | 河南工业大学粮油食品学院 |
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| 基金项目： | 河南省农业科技成果转化计划项目(200132);河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06) |
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| 摘 要： | 将红麦、白麦、加麦的小麦麸皮经挤压膨化处理、粉碎后,按原配比回添到面粉中,制得全麦粉。通过与未处理小麦麸皮回添的全麦粉在理化指标和流变学特性对比来评判2种工艺制得的全麦粉的性质,从色度、面筋、蛋白、沉降值、粉质、拉伸等方面进行比较,挤压膨化处理麸皮回添工艺对全麦粉的品质有明显的改变。
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| 关 键 词： | 小麦麸皮 挤压膨化 全麦粉 品质 |
Effect of Extrusion Expanding Treatment Bran on Quality of the Whole Wheat Flour |
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| HAO Chun-ming,ZHENG Xue-ling,ZHANG Jie,LIU Chong. Effect of Extrusion Expanding Treatment Bran on Quality of the Whole Wheat Flour[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(11): 88-92 |
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| Authors: | HAO Chun-ming ZHENG Xue-ling ZHANG Jie LIU Chong |
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| Affiliation: | (College of Food Science and Technology,He’nan University of Technology,Zhengzhou,He’nan 450052,China) |
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| Abstract: | Whole wheat flour is obtained by extruding with wheat bran of red wheat,white wheat and Jiamai after grinded and added to the flour by the original ratio.Comparison whole wheat flour between flour with unprocessed and processed wheat bran,the physical and chemical indicators and rheological properties are determined.As a result,a significant increase happens in extrusion processing of the expansive force of the bran and water holding capacity(WHC).The two processes in the system of whole wheat flour are made a comparison determined in chroma,gluten,protein,sedimentation value,farinograph,stretching etc.What’s more,the quality of whole wheat flour has changed significantly with extrusion processing dealt with bran putting back to flour. |
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| Keywords: | wheat bran extrusion puffing the whole wheat flour quality |
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