无壳大麦全粉是一种富含多种营养物质的谷物粉,但由于其口感和溶解性较差,因此利用率较低。超微粉碎能够通过减小粒径改善无壳大麦全粉的口感和溶解性,提高无壳大麦全粉的利用率。该研究以无壳大麦为原料,对其进行超微粉碎处理,探究不同粒径对无壳大麦全粉品质特性的影响。研究结果表明,随着大麦全粉粒径的降低,其水分、淀粉含量、溶解性、亮度值、白度值及糊化温度显著增加(P<0.05),而膨润力、吸油性、持水性、峰值黏度及回生值则显著降低(P<0.05)。微观结构结果表明,随着大麦全粉粒径降低,粉体颗粒呈现碎片化,大小逐渐趋于一致。同时,与常规粉碎的大麦全粉相比,超微粉碎大麦全粉的品质显著提升,扩大了其在食品加工中的应用范围。综上所述,超微粉碎后不同粒径大麦全粉的品质特性不同,并且粒径小于54 μm的大麦全粉品质特性最佳。
Hulless barley whole flour is a kind of grain-flours that rich in multi-nutrients. However, due to its poor taste and solubility, the application of hulless barley whole flour was limited in food industry. Superfine grinding technology can improve the tasty and solubility of hulless barley whole flour by reducing particle size, thereby obviously increasing the utilization rate of hulless whole barley flour. In this study, hulless barley was treated as raw material by superfine grinding, and then the effects of different grain sizes on the quality characteristics of hulless barley whole flour were investigated. Results showed that the moisture content, starch content, solubility, brightness value, whiteness value, and pasting temperature were significantly increased (P<0.05), while the swelling power, peak viscosity, oil absorption, setback value, and the water holding capacity were significantly decreased (P<0.05) with the decrease of grain size of hulless barley whole flour. In scanning electron microscopy results, with the particle size of hulless barley whole flour decreased, the flours were fragmented and tended to be uniform. Meanwhile, compared with the hulless barley whole flour from regular grinding technology, the quality of the flour from superfine grinding was significantly improved, which expanded the application scope of the hulless barley whole flour in food processing. In conclusion, after superfine grinding treatment, the quality characteristics of hulless barley whole flour were different with different particle sizes, and the best quality characteristics were obtained when the particle size was less than 54 μm.
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