轻工学报2024，Vol.39Issue(4)：26-33,8.DOI:10.12187/2024.04.004
麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展
Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products
摘要
Abstract
The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products.By leveraging wheat bran pretreatment technology,the quality characteristics of whole wheat flour and its products can be effectively enhanced.This paper reviewed the common wheat bran pretreatment technologies,analyzed their effects on the processing properties,nutritional characteristics,and storage stability of whole wheat flour,and also discussed the application of these technologies in improving the eating quality of whole wheat products(such as Mantou,deep-fried dough sticks,bread and noodles).It was believed that crushing treatment such as stone mill,roller mill,ultrafine mill,etc.could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid,but did not change its chemical composition.While heat treatment(dry heat treatment,wet heat treatment,and superheated steam treatment)and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period,they could lead to degradation of phenolic substances,thermal oxidation of fatty acids,and dull color.Biological treatment(enzymatic hydrolysis and fermentation)could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour,but it could not meet the diverse needs of high fiber flour products.In the future,combining with the advantages of a single pretreatment technology,guided by market demand and industrial production,the process parameters of wheat bran pretreatment technology should be further optimized,to accurately regulate the method and sequence of combined treatment,improve the quality of whole wheat flour and its products.This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology.关键词
麦麸/全麦粉/预处理技术/品质改良Key words
wheat bran/whole wheat flour/pretreatment technology/quality improvement分类
轻工纺织引用本文复制引用
韩静,陈鹏,孙冰华,王晓曦,马森..麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展[J].轻工学报,2024,39(4):26-33,8.基金项目
"十四五"国家重点研发计划项目(2021YFD21009003) （2021YFD21009003）
中国博士后科学基金项目(2023M741513) （2023M741513）
河南省科技研发计划联合基金项目(232103810066) （232103810066）
河南省高校科技创新人才项目(23HASTIT033) （23HASTIT033）
