沙烤、平底锅烤和微波烤彩色小麦（Triticum aestivum）的品质特性。
Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum).
机构信息
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India.
出版信息
Food Chem. 2021 Dec 15;365:130372. doi: 10.1016/j.foodchem.2021.130372. Epub 2021 Jun 16.
Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.
本研究探讨了沙、平底锅和微波烘烤对黄（YW）、紫（PW）和黑小麦（BW）的物理化学、功能和流变特性的影响。所有烘烤方法均提高了小麦粉的褐变指数（BI）、吸水率（WAC）和吸油率（OAC）。微波烘烤对 BI（YW 为 58.61%，BW 为 131%，PW 为 83.85%）和 WAC（YW 为 47.93%，BW 为 44.63%，PW 为 32.09%）的影响显著更高。然而，小麦粉的密度、乳化能力（EC）、泡沫能力（FC）、总酚含量（TPC）、总黄酮含量（TFC）和总花青素含量（TAC）以及抗氧化活性均有所下降。烘烤还影响了小麦粉的糊化特性，峰值、低谷、破裂和最终粘度均降低。
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