为了研究臭氧处理对全麦粉储藏特性和品质的影响,在不同臭氧处理时间下,对全麦粉进行脂肪酸值、破损淀粉、湿面筋含量、粉质拉伸特性以及淀粉糊化特性等性能指标的分析测定。结果表明:随着臭氧处理时间的延长,脂肪酸值呈现下降趋势;贮存期间全麦粉的脂肪酸值逐渐升高,但3个月后脂肪酸值仍在国家允许的标准范围内;破损淀粉少量增加;湿面筋含量、面团的稳定时间、拉伸面积均呈现先上升后下降的趋势,并在处理时间15 min时达到最大;峰值黏度和低谷黏度与臭氧处理时间呈现出显著的正相关关系;臭氧处理能够明显改善全麦粉的色泽。综合考虑臭氧对全麦粉储藏特性和品质的影响,臭氧处理时间选择15 min为宜。
In order to study the effects of ozone treatment on the storage property and quality of whole wheat flour, the fatty acid value, damaged starch contents, wet gluten contents, farinograph and extensograph properties, viscosity of pasting properties and other parameters of whole wheat flour under different ozone treatment time were determined and analyzed in this study. The results showed that the increasing of ozone treatment time reduced the fatty acid value. Though the fatty acid value of whole wheat flour was increased gradually with the increase of storage time, it was still in line with national standards even after three months later. The damaged starch contents were increased slightly. The wet gluten contents, the stability time and the extensograph energy were increased at first and reached the maximum when the ozone treatment time was 15 min, then decreased. The peak viscosity and low viscosity were positively correlated with the ozone treatment time. The color of whole wheat flour could be improved obviously. Considering the effects of ozone on the storage property and quality of whole wheat flour, the most appropriate ozone treatment time was 15 min.
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