[1] 刘远晓,李萌萌,卞科,等.热处理在小麦储藏与加工中的应用研究进展[J].食品科学,2019,40(13):326-333.
LIU Y X,LI M M,BIAN K, et al.Recent progress in the application of heat treatment in wheat storage and processing[J].Food Science,2019,40(13):326-333.
[2] CHANG Y, LI X P, LIU L, et al.Effect of processing in superheated steam on surface microbes and enzyme activity of naked oats[J].Journal of Food Processing and Preservation,2015,39(6):2 753-2 761.
[3] ALFY A, KIRAN B V, IEEVITHA G C, et al.Recent developments in superheated steam processing of foods—A review[J].Critical Reviews in Food Science and Nutrition,2016,56(13):2 191-2 208.
[4] 宗平, 王燕, 吴卫国,等.热处理在稻谷及大米贮藏与加工中的应用研究进展[J].食品与机械,2020,36(10):206-209.
ZONG P, WANG Y, WU W G, et al.Research progress of heat treatment in paddy and rice storage and processing[J].Food and Machinery,2020,36(10):206-209.
[5] 张康逸,宋范范,杨妍,等.过热蒸汽处理对青麦仁的减菌效果及品质的影响[J].现代食品科技,2017,33(12):216-220;28.
ZHANG K Y, SONG F F, YANG Y, et al.Effect of superheated steam treatment on bacteria-reducing and quality of green wheat berry[J].Modern Food Science and Technology,2017,33(12):216-220;28.
[6] 王灼琛,余丽,程江华.过热蒸汽杀菌设备概况及其在杂粮初加工中的应用研究[J].北京农业,2015(27):186-187.
WANG Z C, YU L, CHENG J H.Overview of superheated steam sterilization equipment and its application in primary processing of coarse grains[J].Beijing Agriculture,2015(27):186-187.
[7] 赵志龙,李春晓,牛亚飞,等.面粉中呕吐毒素污染及相关降解研究[J].现代食品2018,(19):15-17;25.
ZHAO Z L, LI C X, NIU Y F, et al.Study on vomiting toxin pollution and related degradation in flour[J].Modern Food,2018(19):15-17;25.
[8] LIU Y X, LI M M, LIU Y F, et al.Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality[J].Journal of Cereal Science,2021, 97:103165.
[9] 罗舜菁,胡迪,黄克愁,等.过热蒸汽处理对米糠营养性质和储藏稳定性的影响[J].中国食品学报,2020,20(5):213-221.
LUO S J, HU D, HUANG K C, et al.Effects of superheated steam treatment on the nutritional properties and storage stability of rice bran[J].Journal of Chinese Institute of Food Science and Technology,2020,20(5):213-221.
[10] 张楠,葛鑫会,石琳,等.小麦胚芽的过热蒸汽稳定化工艺研究[J].食品与机械,2021,37(7):129-132;158.
ZAHNG N, GE X H, SHI L, et al.Study on the process of superheated steam stabilization of wheat germs[J].Food and Machinery,2021,37(7):129-132;158.
[11] 刘远晓,关二旗,卞科,等.过热蒸汽处理对赤霉病小麦中DON的降解效果[J].河南工业大学学报(自然科学版),2016,37(5):57-63.
LIU Y X, GUAN E Q, BIAN K, et al.The degradation effect of superheated steam treatment on deoxynivalenol in scabbed wheat[J].Journal of Henan University of Technology(Natural Science Edition),2016,37(5):57-63.
[12] 刘海波,李萌萌,关二旗,等.过热蒸汽处理对赤霉病小麦麸皮中脱氧雪腐镰刀菌烯醇降解效果研究[J].食品与发酵工业,2021,47(12):43-47.
LIU H B, LI M M, GUAN E Q, et al.Reduction of deoxynivalenol in scab wheat bran with superheated steam treatment[J].Food and Fermentation Industries,2021,47(12):43-47.
[13] 赵坤.普通小麦和糯小麦A、B淀粉的多层次结构研究[D].杨凌:西北农林科技大学,2020.
ZHAO K.The study of multi-layer structures of common wheat A-type and B-type starches and waxy wheat A-type and B-type starches[D].Yangling:Northwest A&F University,2020.
[14] 刘天祥. 板栗C-型淀粉的结构和特性[D].扬州:扬州大学,2020.
LIU T X.Structure and properties of C-type starch from Chinese chestnut[D].Yangzhou:Yangzhou University,2020.
[15] SINGH SODHI N, SINGH N.Morphological,thermal and rheological properties of starches separated from rice cultivars grown in India[J].Food Chemistry,2003,80(1):99-108.
[16] WANG L F, WANG Y J, PORTER R.Structures and physicochemical properties of six wild rice starches[J].Journal of Agricultural and Food Chemistry,2002,50(9):2 695-2 699.
[17] 张洁,张根义.燕麦全麦粉中淀粉消化性的研究[J].食品与生物技术学报,2018,37(2):171-178.
ZHANG J, ZHANG G Y.Oat starch digestibility in whole oat flour[J].Journal of Food Science and Biotechnology, 2018,37(2):171-178.
[18] HEDAYATI S, NIAKOUSARI M.Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites[J].Food Hydrocolloids,2018,81:1-5.
[19] MA Y S, XU D, SANG S Y, et al.Effect of superheated steam treatment on the structural and digestible properties of wheat flour.[J].Food Hydrocolloids, 2021, 112:106362.
[20] 邓家汶. 过热蒸汽处理对青稞制品品质的影响[D].郑州:河南工业大学,2020.
DENG J W.Effect of superheated steam on quality of highland barely products[D].Zhengzhou:Henan University of Technology,2020.
[21] LIU H S, XIE F W, YU L, et al.Thermal processing of starch-based polymers[J].Progress in Polymer Science, 2009,34(12):1 348-1 368.
[22] 乔柱. 玉米过热蒸汽干燥特性及理化品质研究[D].郑州:河南工业大学,2016.
QIAO Z.Study on drying properties and physiochemical quality of superheated steam in maize[D].Zhengzhou:Henan University of Technology,2016.
[23] 胡月明. 过热蒸汽处理对小麦及小麦粉品质的影响研究[D].北京:中国农业大学,2018.
HU Y M.Effect of superheated steam treatment on qualities of wheat and wheat flour[D].Beijing:China Agricultural University,2018.
[24] PIYAWANITPONG C, THERDTHAI N, RATPHITAGSANTI W. Effect of precooking and superheated steam treatment on quality of black glutinous rice[J]. Journal of Food Quality, 2018, 2018:8496723.
[25] WU J Y, MCCLEMENTS D J, CHEN J, et al.Improvement in nutritional attributes of rice using superheated steam processing[J].Journal of Functional Foods, 2016,24:338-350.
[26] SATOU K, TAKAHASHI Y, YOSHII Y.Effect of superheated steam treatment on enzymes related to lipid oxidation of brown rice[J].Food Science and Technology Research, 2010,16(1):93-97.
[27] 卢笑雨,林倩,宁欢,等.破损淀粉对食品品质的影响及其测定方法[J].粮食加工,2019,44(3):20-23.
LU X Y, LIN Q, NING H, et al.Effect of broken starch on food quality and its determination method[J].Grain Processing,2019,44(3):20-23.
[28] 杨学举. 小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用[D].北京:中国农业大学,2004.
YANG X J.Effect of protein components and starch properties on bread quality and utilization in wheat quality improvement[D].Beijing:China Agricultural University,2004.
[29] MA Y S, SANG S Y, XU D, et al.The contribution of superheated steam treatment of wheat flour to the cake quality[J].LWT,2021,141:110958.
[30] ZHANG N C, GAO Y Q, TONG L T, et al.Superheated steam processing improved the qualities of oats flour and noodles[J].Journal of Cereal Science,2018,83:96-100.
[31] DELATTE S, DORAN L, BLECKER C, et al.Effect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties[J].Journal of Cereal Science,2019,88:38-46.
[32] 赵小云,黄琪琳,张宾佳,等.淀粉-脂质/脂肪酸复合物研究进展[J].食品科学,2020,41(15):338-347.
ZHAO X Y, HUANG Q L, ZHANG B J, et al.Recent progress in research on starch-lipid/fatty acid complexes[J].Food Science, 2020,41(15):338-347.
[33] CHEN X, HE X W, ZHANG B, et al.Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein[J].Food Hydrocolloids, 2018, 76:88-95.
[34] 吴建永. 过热蒸汽法制备轻碾营养米及其理化性质研究[D].南昌:南昌大学,2016.
WU J Y.Preparation of lightly milled rice by superheated steam and its physicochemical properties[D].Nanchang:Nanchang University,2016.
[35] HU X T, GUO B Z, LIU C M, et al.Modification of potato starch by using superheated steam[J].Carbohydrate Polymers,2018,198:375-384.
[36] 卞科,郑学玲.谷物化学[M].第一版.北京:科学出版社,2017:112-113.
BIAN K, ZHENG X L.Cereal Chemistry[M].Beijing:Science Press,2017:112-113.
[37] SAHLSTRÖM S, BAEVRE A B, BRÅTHEN E. Impact of starch properties on hearth bread characteristics. II. purified A-and B-granule fractions[J]. Journal of Cereal Science, 2003, 37(3):285-293.
[38] LIU H S, XIE F W, YU L, et al.Thermal processing of starch-based polymers[J].Progress in Polymer Science,2009,34(12):1 348-1 368.
[39] 陈建省,邓志英,吴澎,等.添加面筋蛋白对小麦淀粉糊化特性的影响[J].中国农业科学,2010,43(2):388-395.
CHEN J S, DENG Z Y, WU P, et al.Effect of added gluten on pasting properties of wheat starch[J].Scientia Agricultura Sinica,2010,43(2):388-395.
[40] 刘小娇,白婷,王姗姗,等.不同处理对青稞脂肪氧化酶活性及品质的影响[J].食品研究与开发,2021,42(7):39-44.
LIU X J, BAI T, WANG S S, et al.Effects of different treatments on the activity of lipoxygenase and quality of highland barley[J].Food Research and Development,2021,42(7):39-44.
[41] BUCSELLA B, TAKÁCS Á, VIZER V, et al.Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours[J].Food Chemistry,2016,190(5):990-996.
[42] 张玉荣,高佳敏,周显青,等.干法制粉工艺对糯米粉破损淀粉及糊化特性的影响[J].河南工业大学学报(自然科学版),2016,37(1):49-54.
ZHANG Y R, GAO J M, ZHOU X Q, et al.Effect of dry-milling process on damaged starch content and gelatinization properties of glutinous rice flour[J].Journal of Henan University of Technology(Natural Science Edition),2016,37(1):49-54.
[43] ZHOU Z, ROBARDS K, HELLIWELL S, et al.Ageing of stored rice:Changes in chemical and physical attributes[J].Journal of Cereal Science,2002,35(1):65-78.
[44] 郑洁,曾小庆,宋德明,等.高抗性淀粉大米对2型糖尿病患者血糖的影响研究[J].重庆医学,2020,49(18):3 033-3 036.
ZHENG J, ZENG X Q, SONG D M, et al.Effects of high resistant starch rice on blood glucose of type 2 diabetes patients[J].Chongqing Medicine,2020,49(18):3 033-3 036.
[45] 辛全伟.面粉中破损淀粉对面包中丙烯酰胺生成及淀粉消化性影响的研究[D].天津:天津科技大学,2016.
XIN Q W.The effect of damaged starch in flours on acrylamide formation and starch digestibility[D].Tianjin:Tianjin University of Science and Technology,2016.
[46] VARATHARAJAN V, HOOVER R, LI J H, et al.Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase[J].Food Research International,2011,44(9):2 594-2 606.
[47] WANG H W, LIU Y F, CHEN L, et al.Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch[J].Food Chemistry,2018,242:323-329.
[48] JIRANUNTAKUL W, PUTTANLEK C, RUNGSARDTHONG V, et al.Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches[J].Journal of Food Engineering,2011,104(2):246-258.
[49] WANG S J, WANG S K, LIU L, et al.Structural orders of wheat starch do not determine the in vitro enzymatic digestibility [J].Journal of Agricultural and Food Chemistry,2017,65(8):1 697-1 706.
[50] 张翼麟,谢勇,易川虎,等.青稞结构对淀粉体外消化的影响[J].食品与发酵工业,2021,47(15):98-103.
ZHANG Y L, XIE Y, YI C H, et al.Effect of structure of hull-less barley on the starch digestion in vitro[J].Food and Fermentation Industries,2021,47(15):98-103.
