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; 韩静; 陈鹏; 孙冰华; 王晓曦; 马森

doi:10.12187/2024.04.004

[1]

牛猛,侯国泉.全麦粉及制品:营养组成、健康功效与品质改良[J].粮油食品科技,2022,30(2):8-17.

[2]

李雪杰,张剑,郑文刚,等.小麦麸皮挤压加工对全麦粉面团及馒头的影响[J].食品与发酵工业,2020,46(5):181-187.

[3]

董吉林,李鹏冲,景新俊,等.全麦面粉营养特征、生理功能及产品开发现状述评[J].轻工学报,2018,33(3):45-50.

[4]

刘阳,赵佳,邢青斌,等.我国谷类及其制品主要成分分析[J].中国食物与营养,2019,25(10):53-57.

[5]

吴远宁,周坚,沈汪洋,等.全麦粉储藏稳定性的研究进展[J].粮食与油脂,2021,34(7):8-10.
,23.

[6]

蔡梦迪,熊双丽,李安林,等.全麦粉的不足与改良技术研究进展[J].现代食品,2022,28(7):11-14.

[7]

PACKKIA-DOSS P P,CHEVALLIER S,PARE A,et al.Effect of supplementation of wheat bran on dough aeration and final bread volume[J].Journal of Food Engineering,2019,252:28-35.

[8]

NIU M,HOU G G,KINDELSPIRE J,et al.Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers[J].Food Chemistry,2017,223:16-24.

[9]

崔明玉.酵子中植酸降解酵母菌的筛选及其发酵全麦馒头面团的特性研究[D].郑州:河南工业大学,2019.

[10]

王潜,刘远晓,李萌萌,等.热处理对麦麸及全麦制品品质改善研究进展[J].中国粮油学报,2023,38(12):235-243.

[11]

李治.不同处理方式对小麦麸皮理化性质影响的研究[D].天津:天津科技大学,2018.

[12]

ROSA N N,BARRON C,GAIANI C,et al.Ultra-fine grinding increases the antioxidant capacity of wheat bran[J].Journal of Cereal Science,2013,57(1):84-90.

[13]

苗字叶,刘阳星月,姚亚亚,等.麦麸营养成分的利用及改性现状[J].粮食与油脂,2020,33(12):18-20.

[14]

毛濛兰.麦麸生物改性及其在全麦馒头中的应用[D].南京:南京农业大学,2020.

[15]

陈蒙慧,刘远晓,关二旗,等.生物处理对麦麸品质及全麦制品品质改善的研究进展[J].食品与发酵工业,2023,49(7):324-329.

[16]

NOORT M W J,VAN HAASTER D,HEMERY Y,et al.The effect of particle size of wheat bran fractions on bread quality-evidence for fibre-protein interactions[J].Journal of Cereal Science,2010,52(1):59-64.

[17]

朱璠.麸皮处理及和面工艺对全麦面团及面包的影响[D].无锡:江南大学,2021.

[18]

BREWER L R,KUBOLA J,SIRIAMORNPUN S,et al.Wheat bran particle size influence on phytochemical extractability and antioxidant properties[J].Food Chemistry,2014,152:483-490.

[19]

CǍLINOIU L F,CǍTOI A F,VODNAR D C.Solid-state yeast fermented wheat and oat bran as a route for delivery of antioxidants[J].Antioxidants,2019,8(9):372.

[20]

AKTAS-AKYILDIZ E,MATTILA O,SOZER N,et al.Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran[J].Journal of Cereal Science,2017,78:25-32.

[21]

DEMUTH T,BETSCHART J,NYSTRÖM L.Structural modifications to water-soluble wheat bran Arabinoxylan through milling and extrusion[J].Carbohydrate Polymers,2020,240:116328.

[22]

KONG F,WANG L,GAO H F,et al.Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder[J].Powder Technology,2020,371:154-160.

[23]

JACOBS P J,HEMDANE S,DELCOUR J A,et al.Dry heat treatment affects wheat bran surface properties and hydration kinetics[J].Food Chemistry,2016,203:513-520.

[24]

LAUKOVÁ M,KAROVIČOVÁ J,MINAROVIČOVÁ L,et al.Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran[J].Potravinarstvo Slovak Journal of Food Sciences,2020,14:170-177.

[25]

张岩岩,李雪杰,张剑,等.微波辐照对直接研磨法全麦粉的储藏稳定性与品质的影响[J].河南农业大学学报,2020,54(3):506-512.

[26]

DEROOVER L,TIE Y X,VERSPREET J,et al.Modifying wheat bran to improve its health benefits[J].Critical Reviews in Food Science and Nutrition,2020,60(7):1104-1122.

[27]

VAN ROOYEN J,SIMSEK S,OYEYINKA S A,et al.Holistic view of starch chemistry,structure and functionality in dry heat-treated whole wheat kernels and flour[J].Foods,2022,11(2):207.

[28]

SRUTHI N U,PREMJIT Y,PANDISELVAM R,et al.An overview of conventional and emerging techniques of roasting:Effect on food bioactive signatures[J].Food Chemistry,2021,348:129088.

[29]

叶国栋,汪丽萍,沈汪洋,等.麸皮稳定化处理方式对全麦粉品质的影响[J].食品工业科技,2021,42(6):15-21.

[30]

RICO D,VILLAVERDE A,MARTINEZ-VILLALUENGA C,et al.Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient[J].Foods,2020,9(6):781.

[31]

SPAGGIARI M,RICCI A,CALANI L,et al.Solid state lactic acid fermentation:A strategy to improve wheat bran functionality[J].LWT-Food Science and Technology,2020,118:108668.

[32]

ZHAO H M,GUO X N,ZHU K X.Impact of solid state fermentation on nutritional,physical and flavor properties of wheat bran[J].Food Chemistry,2017,217:28-36.

[33]

SERVI S,ÖZKAYA H,COLAKOGLU A S.Dephytinization of wheat bran by fermentation with bakers’ yeast, incubation with barley malt flour and autoclaving at different pH levels[J].Journal of Cereal Science,2008,48(2):471-476.

[34]

LIU C M,YAN X Y,XU X F,et al.Changes in granular swelling and rheological properties of food crop starches modified by superheated steam[J].Starch-Starke,2019,71(3/4):1800132.

[35]

HU Y M,WANG L J,LI Z G.Superheated steam treatment on wheat bran:Enzymes inactivation and nutritional attributes retention[J].LWT-Food Science and Technology,2018,91:446-452.

[36]

KONG F,WANG L,CHEN H Z,et al.Improving storage property of wheat bran by steam explosion[J].International Journal of Food Science & Technology,2021,56(1):287-292.

[37]

刘畅,孟倩楠,刘晓飞,等.挤压膨化技术及其应用研究进展[J].饲料研究,2021,44(4):137-140.

[38]

YAN X G,YE R,CHEN Y.Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106-115.

[39]

XUE Y M,CUI X B,ZHANG Z H,et al.Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans[J].Food Chemistry,2020,302:125332.

[40]

AKTAS-AKYILDIZ E,MASATCIOGLU M T,KÖKSEL H.Effect of extrusion treatment on enzymatic hydrolysis of wheat bran[J].Journal of Cereal Science,2020,93:102941.

[41]

叶明星.小麦胚提取工艺和稳定化处理对麦胚品质影响的研究[D].郑州:河南工业大学,2016.

[42]

张琳,张仁堂.我国全麦食品品质改良研究进展[J].粮油食品科技,2020,28(2):36-42.

[43]

张成龙.全麦粉品质改良研究[D].郑州:河南工业大学,2013.

[44]

孙蓬.亲水胶体-红薯淀粉复合物的流变特性及其应用研究[D].烟台:烟台大学,2021.

[45]

王赛民,于洋,刘金光,等.固态发酵麦麸对面团及面条品质的影响[J].食品工业科技,2023,44(2):107-114.

[46]

CODA R,KATINA K,RIZZELLO C G.Bran bioprocessing for enhanced functional properties[J].Current Opinion in Food Science,2015,1:50-55.

[47]

ZHANG M Y,LIAO A M,THAKUR K,et al.Modification of wheat bran insoluble dietary fiber with carboxymethylation,complex enzymatic hydrolysis and ultrafine comminution[J].Food Chemistry,2019,297:124983.

[48]

ZHAO G Z,GAO Q D,HADIATULLAH H,et al.Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products[J].LWT-Food Science and Technology,2021,135:110026.

[49]

BAUER J L,HARBAUM-PIAYDA B,STÖCKMANN H,et al.Antioxidant activities of corn fiber and wheat bran and derived extracts[J].LWT-Food Science and Technology,2013,50(1):132-138.

[50]

LIU W J,BRENNAN M A,SERVENTI L,et al.Effect of cellulase,xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran[J].Food Chemistry,2017,234:93-102.

[51]

ARTE E,RIZZELLO C G,VERNI M,et al.Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran[J].Journal of Agricultural and Food Chemistry,2015,63(39):8685-8693.

[52]

NORDLUND E,KATINA K,AURA A M,et al.Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex[J].Journal of Cereal Science,2013,58(1):200-208.

[53]

CODA R,KÄRKI I,NORDLUND E,et al.Influence of particle size on bioprocess induced changes on technological functionality of wheat bran[J].Food Microbiology,2014,37:69-77.

[54]

CODA R,RIZZELLO C G,CURIEL J A,et al.Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions[J].Innovative Food Science & Emerging Technologies,2014,25:19-27.

[55]

ZHANG H W,YANG M D,FAN X F.Study on modification of dietary fiber from wheat bran[J].Advanced Materials Research,2011,183/184/185:1268-1272.

[56]

BARTKIENE E,ZOKAITYTE E,LELE V,et al.Combination of extrusion and fermentation with Lactobacillus plantarum and L.uvarum strains for improving the safety characteristics of wheat bran[J].Toxins,2021,13(2):163.

[57]

吕春月,杨庆余,刘璐,等.微波联合酶法对小麦麸皮品质改良及结构特性影响[J].食品工业科技,2020,41(21):21-28.

[58]

刘宁.麦麸膳食纤维对馒头发酵过程中蛋白特性及其品质的影响[D].郑州:河南工业大学,2020.

[59]

吕军仓,席小艳.质构分析仪在面制品品质评价中的应用[J].粮油加工与食品机械,2006(3):73-74,77.

[60]

ZHANG Y,GAO F M,HE Z H.Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour[J].Cereal Chemistry,2019,96(1):104-114.

[61]

叶文俊,汪丽萍,叶国栋,等.不同改性麸皮回填全麦粉馒头品质特性的比较[J].食品工业科技,2023,44(10):20-26.

[62]

杜月红.挤压膨化燕麦粉对油条品质的影响[J].粮食与油脂,2020,33(11):61-64.

[63]

李旭,朱琪,张胜来.油条配方改良及其参数优化研究[J].农产品加工(下半月),2021(12):39-41,45.

[64]

刘兴丽,张菁,吴昊,等.真空和面协同冻融处理对油条胚微观结构和品质的影响研究[J].食品工业科技,2022,43(11):112-118.

[65]

孟令晗,雷思佳,吴迪,等.全麦速冻油条复热加工中风味与抗氧化特性[J].食品科学,2022,43(4):167-174.

[66]

李超文.麦麸的添加对油条品质的影响研究[D].无锡:江南大学,2014.

[67]

李超文,郭晓娜,朱科学.油条风味物质组成分析及添加麦麸对其影响的研究[J].中国粮油学报,2015,30(5):6-10.

[68]

李玲,王立,钱海峰,等.全麦粉对油条面团和油条质量的影响[J].现代食品科技,2016,32(1):242-249.

[69]

REZAEI S,ALI NAJAFI M,HADDADI T.Effect of fermentation process,wheat bran size and replacement level on some characteristics of wheat bran,dough,and high-fiber Tafton bread[J].Journal of Cereal Science,2019,85:56-61.

[70]

JIN X X,LIN S Y,GAO J,et al.How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties[J].Journal of Cereal Science,2020,96:103081.

[71]

DE BONDT Y,HERMANS W,MOLDENAERS P,et al.Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume[J].Food Hydrocolloids,2021,113:106348.

[72]

LIN S Y,JIN X X,GAO J,et al.Impact of wheat bran micronization on dough properties and bread quality:Part Ⅱ-Quality,antioxidant and nutritional properties of bread[J].Food Chemistry,2022,396:133631.

[73]

NAVROTSKYI S,GUO G,BAENZIGER P S,et al.Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties[J].Journal of Cereal Science,2019,89:102790.

[74]

MESSIA M C,REALE A,MAIURO L,et al.Effects of pre-fermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.

[75]

LIU Y M,SHIAU S Y.Rheological, antioxidative,and sensory properties of Chinese alkaline noodle prepared with regular and whole wheat flour[J].International Journal of Food Engineering,2018,14(1):20170279.

[76]

王昱靖.麸皮粗细度对全麦粉挂面品质的影响研究[J].现代食品,2016(7):107-108.

[77]

刘姣,汪丽萍,吴卫国,等.麦麸木聚糖酶处理条件对全麦挂面品质的影响[J].粮油食品科技,2016,24(3):79-85.