刀,盘子和球磨削对诺亚面粉结构和功能的影响
Elias Silva Marcelino1, Juan Ignacio González Pacheco2,3, Mariela Beatriz Maldonado3,4
1Department of Food Engineering, Federal University of Campina Grande, R. Aprígio Veloso, 882-Universitário, Campina Grande 58429-900, PB, Brazil.
Foods (Basel, Switzerland)
|January 28, 2026
概括
优化白菜 (Chenopodium quinoa) 的磨削可以提高其工业用途. 球磨粉产生最优质的面粉,改善无质和健康食品的性能.
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
背景情况:
- 白菜 (Chenopodium quinoa) 是一种有价值的谷物,具有各种食品应用的潜力.
- 优化削工艺对于释放麦全产业潜力和改善其功能性质至关重要.
研究的目的:
- 为了优化白色昆磨砂技术,用于增强的工业应用.
- 研究不同削技术对米面粉特性和功能的影响.
主要方法:
- 三种削技术的比较:刀,圆盘和球削.
- 物理化学分析包括颗粒度计,风学,X射线衍射,微分扫描热度计和电子显微镜.
- 罗辛 - 拉姆勒 - 贝内特模型的应用,用于数学模型的风湿性行为.
主要成果:
- 球磨生产了最精细的麦粉颗粒,显著提高了水的吸收和分散.
- 随着磨削的增加,观察到较低的晶度和较低的凝化度/温度,这表明热处理效率有所提高.
- 球磨麦粉中显著的结构变化与无质和以健康为导向的食品应用中的好处有关. 此外,还获得了富含营养的树脂分离物.
结论:
- 建立了白米粉的关键加工-结构-功能关系.
- 证明球磨是有效的生产高价值的菜原料,以满足不断增长的可持续和健康食品市场.
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