Effects of grinding on main components and dough quality of grains
DUAN Jiaojiao1, QIN Xiaoli1, JIN Jianbo2, YE Zhengrong2, YI Chuanhu3, LIU Xiong1,3*
1(College of Food Science, Southwest University, Chongqing 400715, China) 2(Qamdo Institute of Agricultural Science, Qamdo 854000, China) 3(Qamdo Jun Qin Agricultural Science and Technology Development Co., Ltd, Qamdo 854000, China)
Abstract: Whole grain foods are one of the most popular healthy foods, as they are nutritious and able to prevent many diseases. Starch and dietary fiber are important compositions of grains, however, milling can affect their natural properties. Additionally, the interactions among starch, dietary fiber and protein can also be affected by milling, which could influence the qualities of dough and final products. This paper summarized the changes in structures and properties of milled starches at molecular, crystalline, and granular levels, as well as their effects on gelatinization and thermodynamics properties of the dough. Moreover, effects of milling on the properties of dietary fiber, the rheological properties of dough, and the quality of flour products were discussed regarding the particle size, water absorbing capacity, and interactions between fiber, starch and protein. Overall, this study provides a theoretical guidance for developing grain milling industries.
段娇娇,覃小丽,金剑波,等. 粉碎对谷物主要成分及面团品质的影响[J]. 食品与发酵工业, 2019, 45(11): 274-279.
DUAN Jiaojiao,QIN Xiaoli,JIN Jianbo,et al. Effects of grinding on main components and dough quality of grains[J]. Food and Fermentation Industries, 2019, 45(11): 274-279.
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