滚筒加工对玉米面粉的组成,物理化学特性和微观结构的影响
Linghui Jiang1, Li Cheng1,2,3,4, Yan Hong1,2,3,4
1School of Food Science and Technology, Jiangnan University, Wuxi, China.
Journal of the science of food and agriculture
|July 28, 2025
概括
与粉碎机粉碎相比,滚筒粉碎保持了玉米面粉结构,增强了水分和热稳定性. 这使得滚筒磨粉成为高质量的和蒸汽食品的理想选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 农业工程 农业工程
背景情况:
- 玉米面粉的功能非常依赖于削技术.
- 滚筒和粉碎机研磨对玉米面粉微观结构-属性关系的比较影响尚不清楚.
- 了解这些影响对于优化玉米面粉在食品中的应用至关重要.
研究的目的:
- 为了研究滚筒和粉碎机研磨对玉米面粉成分,物理化学性质和微观结构的影响.
- 为特定的食品应用选择合适的削技术提供理论基础.
- 为了比较不同削系统引起的微观结构变化.
主要方法:
- 用单个滚筒磨坊 (R-1到R-5) 和高速粉碎机 (P-1到P-5) 系统来磨玉米内.
- 样品被选到60网格.
- 分析包括水分,粉,蛋白质,颗粒大小,自由/损坏的粉,X射线晶度,膨胀力,可溶性,吸水性,粘贴形状 (RVA),热性质 (DSC) 和微观结构 (SEM,CLSM).
主要成果:
- 滚筒磨粉的颗粒尺寸更大,受损粉更少 (3.4-6.6%),自由粉减少 (<20%),膨胀力更高 (10.3-12.7 g/g),回归粘度更低 (557-739 cP),凝化度更高 (8.0-8.5 J/g).
- 在粉碎机磨粉中,受损粉 (8.7-12.4%) 和自由粉 (>25%) 的含量较高.
- 显微镜检测显示,在滚筒磨粉中,有完整的基质细胞破裂,而在粉碎机磨粉中,有粉/蛋白质分离的光滑切割平面.
结论:
- 滚筒磨粉有效地保持了玉米面粉中粉和蛋白质结构的完整性.
- 这种保存导致了优越的水分,热稳定性和糊状的功能.
- 滚筒磨粉是生产高质量的玉米面粉的首选方法,适用于蒸汽和烤制食品.
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