Sakhare Suresh D, Inamdar Aashitosh A, Gaikwad Shwetha B, D Indrani, G Vekateswara Rao
Department of Flour Milling, Baking & Confectionery Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2014 Dec;51(12):3854-61. doi: 10.1007/s13197-012-0903-9. Epub 2013 Jan 10.
In the view of recent growing interest in utilization of grain fractions as food ingredient, present investigation was carried out to evaluate the roller milling potential of green gram. The effect of conditioning moistures on green gram roller milling were studied. The results showed decrease in flour yield from 85.56 to 58.74 % with increase in conditioning moisture from 10 to 16 %. Higher yield of flour was observed from the first (C1), second (C2) and third (C3) reduction passages; whereas, the first (B1), second (B2) and third (B3) break passages produced less flour. The distribution of protein, dietary fiber, ash and fat in different flour streams and by-products from roller milled fractions of green gram showed wide variation. The protein content increased with increasing numbers of breaks and reductions in the flour streams. The highest protein content of 30.16 % was found in bran duster flour and lowest (11.32 %) in fine seed coat. The protein content of break streams was found lower than reduction streams. The dietary fiber content of coarse seed coat was highest (71.17 %) followed by the fine seed coat (57.22 %). The microstructure studies of milled fractions of green gram showed more deformed and damaged starch granules in reduction flour streams than break flour streams.
鉴于近期人们对将谷物组分用作食品配料的兴趣日益浓厚，开展了本次研究以评估绿豆的辊磨潜力。研究了调质水分对绿豆辊磨的影响。结果表明，随着调质水分从10%增加到16%，面粉得率从85.56%降至58.74%。在头道（C1）、二道（C2）和三道（C3）研磨道次中观察到较高的面粉得率；而头道（B1）、二道（B2）和三道（B3）破碎道次产生的面粉较少。绿豆辊磨组分不同面粉流和副产物中蛋白质、膳食纤维、灰分和脂肪的分布差异很大。面粉流中蛋白质含量随着破碎和研磨道次的增加而增加。麸皮除尘面粉中的蛋白质含量最高，为30.16%，细种皮中的蛋白质含量最低（11.32%）。发现破碎流中的蛋白质含量低于研磨流。粗种皮的膳食纤维含量最高（71.17%），其次是细种皮（57.22%）。绿豆研磨组分的微观结构研究表明，与破碎面粉流相比，研磨面粉流中的淀粉颗粒变形和受损更多。
