Tian Wenfei, Tong Jingyang, Zhu Xiaoyue, Martin Philipp Fritschi, Li Yonghui, He Zhonghu, Zhang Yan
National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
International Maize and Wheat Improvement Center (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Foods. 2021 Nov 18;10(11):2857. doi: 10.3390/foods10112857.
The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.
食用全麦产品对健康的益处已得到广泛认可。本研究调查了不同中试规模研磨方法对全麦粉（WWF）的理化性质、生物活性成分、中式馒头（CSB）和中式发面饼（CLP）品质的影响。结果表明，由锤式粉碎机处理的麸皮重构得到的WWF-1总体上具有最佳的CSB和CLP品质。由气流粉碎机（65赫兹）对全谷物进行研磨得到的WWF含有最高浓度的生物活性成分，包括膳食纤维（DF）和酚酸。较细的粒度并不一定会导致WWF中酚类抗氧化剂含量更高。DF含量和破损淀粉与CSB和CLP品质呈负相关。由WWF制成的CLP中观察到的品质下降表明其作为全谷物产品可能具有更高的接受度。
