麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

韩静; 陈鹏; 孙冰华; 王晓曦; 马森

doi:10.12187/2024.04.004

麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

河南工业大学粮油食品学院, 河南郑州 450001

作者简介: 韩静(1994—),女,河南省濮阳市人,河南工业大学讲师,博士,主要研究方向为微生物发酵技术、杂粮加工理论与技术。E-mail:dlpu_hj@163.com;

基金项目: 河南省高校科技创新人才项目(23HASTIT033)
“十四五”国家重点研发计划项目(2021YFD21009003)
中国博士后科学基金项目(2023M741513)
河南省科技研发计划联合基金项目(232103810066)
中图分类号: TS213.2

Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Received Date: 2023-10-09
Accepted Date: 2024-01-17
Available Online: 2024-08-15
CLC number: TS213.2

摘要: 麦麸的存在易导致全麦粉及其制品的口感、稳定性等欠佳。基于麦麸预处理技术可有效改善全麦粉及其制品的品质特性,对常见的麦麸预处理技术进行综述,分析其对全麦粉加工性能、营养特性和贮藏稳定性的影响,并探讨这些技术在改善全麦制品(如馒头、油条、面包和面条)食用品质方面的应用。认为,粉碎处理(石磨、辊磨、超微磨等)可增加营养物质的生物可及性,降低植酸等抗营养物质的含量,但不会改变其化学组成;热处理(干热处理、湿热处理和过热蒸汽处理)和挤压处理虽能使麦麸中高活性内源酶失活,进而延长其贮藏期,但会导致酚类物质降解、脂肪酸热氧化及色泽暗淡;生物处理(酶解和发酵)能增加可溶性膳食纤维含量,改善全麦粉的加工特性和营养特性,但不能满足高纤维面制品的多样化需求。未来应进一步优化麦麸预处理技术的工艺参数,联合单一预处理技术的优点,以市场需求和工业化生产为导向,精准调控联合处理的方式和顺序,提升全麦粉及其制品的品质特性,并为麦麸预处理技术的调控机制研究提供参考。
- 麦麸 /
- 全麦粉 /
- 预处理技术 /
- 品质改良
Abstract: The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products. By leveraging wheat bran pretreatment technology, the quality characteristics of whole wheat flour and its products can be effectively enhanced. This paper reviewed the common wheat bran pretreatment technologies, analyzed their effects on the processing properties, nutritional characteristics, and storage stability of whole wheat flour, and also discussed the application of these technologies in improving the eating quality of whole wheat products (such as Mantou, deep-fried dough sticks, bread and noodles). It was believed that crushing treatment such as stone mill, roller mill, ultrafine mill, etc. could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid, but did not change its chemical composition. While heat treatment (dry heat treatment, wet heat treatment, and superheated steam treatment) and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period, they could lead to degradation of phenolic substances, thermal oxidation of fatty acids, and dull color. Biological treatment (enzymatic hydrolysis and fermentation) could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour, but it could not meet the diverse needs of high fiber flour products. In the future, combining with the advantages of a single pretreatment technology, guided by market demand and industrial production, the process parameters of wheat bran pretreatment technology should be further optimized, to accurately regulate the method and sequence of combined treatment, improve the quality of whole wheat flour and its products. This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology.
- wheat bran /
- whole wheat flour /
- pretreatment technology /
- quality improvement
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麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

作者简介: 韩静(1994—),女,河南省濮阳市人,河南工业大学讲师,博士,主要研究方向为微生物发酵技术、杂粮加工理论与技术。E-mail:dlpu_hj@163.com;

Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

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通讯作者: 陈斌, bchen63@163.com

麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

作者简介:韩静(1994—),女,河南省濮阳市人,河南工业大学讲师,博士,主要研究方向为微生物发酵技术、杂粮加工理论与技术。E-mail:dlpu_hj@163.com

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Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

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麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

作者简介: 韩静(1994—),女,河南省濮阳市人,河南工业大学讲师,博士,主要研究方向为微生物发酵技术、杂粮加工理论与技术。E-mail:dlpu_hj@163.com;

Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

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通讯作者: 陈斌, bchen63@163.com

麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

作者简介:韩静(1994—),女,河南省濮阳市人,河南工业大学讲师,博士,主要研究方向为微生物发酵技术、杂粮加工理论与技术。E-mail:dlpu_hj@163.com

English Abstract

Research progress on the application of wheat bran pretreatment technology in the quality improvement of whole wheat flour and its products

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