山西农业大学学报（自然科学版）2025，Vol.45Issue(1)：133-140,8.DOI:10.13842/j.cnki.issn1671-8151.202406013
麸皮稳定化对'运黑161'全麦粉特性影响
Effect of bran stabilization on the characteristics of'Yunhei161'whole wheat flour
摘要
Abstract
[Objective]Black wheat bran,a by-product of the milling process of black wheat,is rich in dietary fiber,pigment,minerals,and other nutrients.However,the addition of bran often reduces product quality,leading to low utilization efficiency.This study aimed to investigate the stability and processing characteristics of whole wheat flour prepared by re-adding the bran of'Yunhei 161'after different stabilization treatments,in order to improve the stability and comprehensive utilization efficiency of black wheat whole wheat flour.[Methods]'Yunhei 161'was used as the raw material.The bran was pretreated by four meth-ods:microwave,high-pressure steam,atmospheric pressure steam and electrolyzed water.Then,whole wheat flour was pre-pared by re-adding the bran.The lipase activity,lipoxygenase activity,acid value and rheological properties of the whole wheat flour were determined.[Results]The results showed that the protein and fat content,as well as lipase and fat oxidase activities,were significantly reduced in whole wheat flour subjected to the four stabilization treatments compared to the control group(P<0.05).Among the treatments,microwave-treated samples exhibited the lowest protein and fat content,which were 11.53%and 1.93%,respectively.High pressure steam treatment resulted in the lowest fat oxidase activity and fatty acid value,which were 10.89 U/g and 21.98 mg/g,respectively.This treatment also achieved the highest fermentation height(15 mm),total volume(1767 mL),dough formation time(3.77 min),stability time(7.20 min),and powder quality index(75).In con-trast,atmospheric steam treatment yielded the largest minimum consistency(0.81 Nm),minimum viscosity(1.80 Nm),final viscosity(3.45 Nm),and recovery value(1.65 Nm).Additionally,the dough formation time,stability time,and powder quality index under atmospheric steam treatment were comparable to those of high pressure steam treatment(P>0.05).[Con-clusion]Comprehensive analysis indicated that high-pressure steam treatment significantly enhanced the processing characteris-tics of'Yunhei161'whole wheat flour,providing valuable guidance for commercial production.关键词
黑小麦/麸皮/稳定化/流变学特性Key words
Black wheat/bran/stabilization/rheological properties分类
轻工纺织引用本文复制引用
于章龙,刘瑞,蔡岳,宋昱,孙元琳,关硕..麸皮稳定化对'运黑161'全麦粉特性影响[J].山西农业大学学报（自然科学版）,2025,45(1):133-140,8.基金项目
山西省高等学校科技创新项目(2022L089) （2022L089）
山西省基础研究计划项目(20210302124069) （20210302124069）
山西省现代农业产业技术体系建设专项资金(2024CYJSTX10-22) （2024CYJSTX10-22）
校育种工程项目(YZGC003) （YZGC003）
