制粉方式对燕麦粉理化及面团特性的影响闫希瑜李小平刘柳马蓁.DOC

制粉方式对燕麦粉理化及面团特性的影响 闫希瑜 李小平 刘柳 马蓁 胡新中* ( 陕西师范大学 食品工程与营养科学学院， 西安 710119 ) 摘 要 目前市场上主要有三种燕麦粉加工方式，分别为传统的炒后磨粉工艺、燕麦片磨粉工艺、以及新型的超微粉碎工艺。为了筛选比较得出理化和面团特性较优的燕麦粉制粉方式，本研究以坝莜1号燕麦籽粒为原料，分别制粉获得炒制燕麦粉、燕麦片磨粉、超微燕麦粉三种燕麦面粉，并以实验室粉碎获得燕麦粉为对照，系统比较了不同处理获得燕麦粉的出粉率、理化指标以及面团特性。表明：炒制燕麦粉、燕麦片磨粉、超微燕麦粉的出粉率分别为79.4%、85.0%及95.0%。与对照燕麦粉相比，三种处理燕麦粉的脂肪含量均增加，而蛋白质含量、β-葡聚糖含量和灰分含量均减小。超微燕麦粉破损淀粉含量高；燕麦片磨粉色泽L明度和a值最高，炒制燕麦粉的b值最大。峰值黏度、DSC热焓值从高到低依次为燕麦片磨粉、炒制燕麦粉和超微燕麦粉，且差异显著（P0.05）。扫描电镜观察发现燕麦片磨粉淀粉颗粒保留完整。 MixoLab混合实验仪中，三种燕麦粉的吸水率、峰值黏度、回生值、稳定时间都差异显著（P0.05），炒制燕麦粉和超微燕麦粉吸水率高。总体而言，炒制燕麦粉各项指标较优。 关键词：燕麦 制粉 理化特性 面团特性 MixoLab 中图分类号：TS213 文献标识码：A 文章编号： Effects of milling on the physicochemical properties and dough characteristics of oat flours Yan Xiyu Li Xiaoping Liu Liu Ma Zhen Hu Xinzhong* ( College of Food Engineering and Nutritional Science Shannxi Normal University1，Xian 710119 ) Effects of milling on the physical and chemical properties and dough characteristics of oat flours Yan Xiyu1 Li Xiaoping1 Ma Zhen1 Liu Liu1 Hu Xinzhong1* ( College of Food Engineering and Nutritional Science Shannxi Normal University1，Xian 710119 ) Abstract At present, fried oat grinding process, oatmeal grinding process, and the new ultrafine oat grinding process are used as the three principal methods for oat flour processing. In order to determine the optimal procedure for oat flour processing, the flour yield, physicochemical properties and dough characteristics of fried oat flour, oatmeal flour and ultrafine oat flour from the oat cultivar Bayou 1 were compared, respectively. And the milled oat flour of Bayou 1 was treated as control group. The results showed that, the flour yield of fried oat flour, oatmeal flour and ultrafine oat flour was 79.4%, 85.0% and 95.0%, respectively. Compared with the control group, the fat content of all the three oat flours was increased, while the protein content, β-glucan content and ash content were decreased. Ultrafine oat flour possessed high content of damaged starch; the brightness and a