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食品与发酵工业  2019, Vol. 45 Issue (11): 274-279    DOI: 10.13995/j.cnki.11-1802/ts.018728
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粉碎对谷物主要成分及面团品质的影响
段娇娇1, 覃小丽1, 金剑波2, 叶正荣2, 易川虎3, 刘雄1,3*
1(西南大学 食品科学学院,重庆,400715)
2(昌都市农业科学研究所,西藏 昌都,854000)
3(昌都君亲农业科技开发有限公司,西藏 昌都,854000)
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)
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摘要 淀粉和膳食纤维是谷物重要的组成成分,粉碎是谷物最普遍的加工方式,然而粉碎加工处理常常会引起谷物淀粉及膳食纤维性质的改变,淀粉、膳食纤维与蛋白质的相互作用也会改变,进而影响面团和面制品终产物的品质。从淀粉分子、晶体、颗粒3个水平综述了粉碎对谷物淀粉结构与性质的改变及对面团糊化特性、热力学特性的影响;从膳食纤维的粒径大小、吸水性及其与淀粉、蛋白互作3个角度综述了粉碎对谷物膳食纤维性质的改变及对面团流变学性质、面制品品质的影响,以期为谷物粉碎工业提供理论技术指导。
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段娇娇
覃小丽
金剑波
叶正荣
易川虎
刘雄
关键词:  谷物  粉碎  淀粉  膳食纤维  面团    
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.
Key words:  grain    milling    starch    dietary fiber    dough
收稿日期:  2018-09-09                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 国家大麦青稞产业技术体系(CARS-05-18)
通讯作者:  硕士研究生(刘雄教授为通讯作者,Email: liuxiong848@hotmail.com)   
引用本文:    
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.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018728  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/274
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