Olaerts Heleen, De Bondt Yamina, Courtin Christophe M
Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food Chem. 2018 Feb 15;241:434-442. doi: 10.1016/j.foodchem.2017.09.027. Epub 2017 Sep 7.
As preharvest sprouting of wheat impairs its use in food applications, postharvest solutions for this problem are required. Due to the high kernel to kernel variability in enzyme activity in a batch of sprouted wheat, the potential of eliminating severely sprouted kernels based on density differences in NaCl solutions was evaluated. Compared to higher density kernels, lower density kernels displayed higher α-amylase, endoxylanase, and peptidase activities as well as signs of (incipient) protein, β-glucan and arabinoxylan breakdown. By discarding lower density kernels of mildly and severely sprouted wheat batches (11% and 16%, respectively), density separation increased flour FN of the batch from 280 to 345s and from 135 to 170s and increased RVA viscosity. This in turn improved dough handling, bread crumb texture and crust color. These data indicate that density separation is a powerful technique to increase the quality of a batch of sprouted wheat.
由于小麦收获前发芽会损害其在食品应用中的用途，因此需要针对此问题的收获后解决方案。由于一批发芽小麦中籽粒间的酶活性存在很大差异，因此评估了基于NaCl溶液密度差异去除严重发芽籽粒的可能性。与高密度籽粒相比，低密度籽粒表现出更高的α-淀粉酶、内切木聚糖酶和肽酶活性，以及（初期）蛋白质、β-葡聚糖和阿拉伯木聚糖分解的迹象。通过丢弃轻度和重度发芽小麦批次中较低密度的籽粒（分别为11%和16%），密度分离使批次面粉的FN值从280秒提高到345秒，从135秒提高到170秒，并提高了RVA粘度。这反过来又改善了面团的加工性能、面包屑质地和面包皮颜色。这些数据表明，密度分离是提高一批发芽小麦品质的有效技术。
