干燥和热水处理:对原始和发芽的麦粉的营养,物理和功能属性的研究
Mousumi Sabat1, Ashutosh Tripathi2, Pramod Shelake1,3
1ICAR - Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India.
概括
干燥和热水处理显著改变麦粉的特性. 这些热方法影响近距离的组成,物理特征和功能属性,为食品加工应用提供了洞察力.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
- 营养科学 营养科学
背景情况:
- 需要预处理,以提高营养价值和食感.
- 了解不同热处理对的具体影响至关重要但复杂.
研究的目的:
- 评估干燥和热水处理对原始和发芽的粉的近距离,物理和功能性质的影响.
- 为了比较烤制 (干热) 与漂白 (水热) 对麦面粉特性的影响.
主要方法:
- 原料和发芽的谷经过水热处理 (在93°C进行600秒的漂白) 和干热处理 (在150±5°C进行600秒的烤).
- 分析了近似组成,物理性质 (散装密度),功能性质 (水和油的吸收,保持水的容量) 和FTIR光谱.
主要成果:
- 干热处理增加了体密度,脂肪,纤维和碳水化合物含量.
- 水热处理增强了物理性能,水分和脂肪含量.
- 在处理和发芽状态之间,水和油的吸收能力差异很大;在发芽面粉中,水的保留能力最高,在原始干热处理面粉中最低.
- FTIR分析表明,治疗后粉含量和功能组活动增加.
结论:
- 干燥和热水处理都显著改变了粉的近距离,物理和功能性质.
- 热处理 (干燥或水处理) 和发芽的选择会影响麦粉的最终特性,影响其适用于各种食品应用的适用性.
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