食品与机械2017，Vol.33Issue(2)：6-10,5.DOI:10.13652/j.issn.1003-5788.2017.02.002
真空碱溶液润麦处理对全麦粉稳定性和品质特性的影响
Effects on stability and qualities of whole wheat flour by treatment of vacuum tempering with alkaline solutions
摘要
Abstract
To producce the whole wheat flour which has lower enzyme activity and higher stability,the wheat was tempered with Na2CO3 solution (0.10％,0.25％,0.50％) in vacuum condition (-0.04,-0.07 MPa).LF-NMR was used to observe the water transfer process in kernel and the activity of Lipase was evaluated.Then milled the wheat and produced the whole wheat flour,the stability and quality characteristics of whole wheat flour were studied.The results showed that the value of A21 was increased during tempering,and tempered in vacuum condition with alkali solution could inhibit the activity of lipase in wheat kernel,improve the stability of whole wheat flour.Results of farinograph properties,RVA and rheological properties in whole wheat flour illustrated that tempered in vacuum condition with alkali solution could increase all properties of whole wheat flour,and improve the qualities of whole wheat flour effectively.关键词
真空润麦/Na2CO3溶液/全麦粉/核磁共振Key words
vacuum tempering/Na2CO3 solution/whole wheat flour/NMR引用本文复制引用
王明莹,郭晓娜,朱科学..真空碱溶液润麦处理对全麦粉稳定性和品质特性的影响[J].食品与机械,2017,33(2):6-10,5.基金项目
中国博士后科学基金面上项目(编号:2014M560396) （编号:2014M560396）
江苏省博士后科研资助计划项目(编号:1402072C) （编号:1402072C）
江苏省“现代粮食流通与安全协同创新中心”资助项目 （）
