Cai Mengdi, Shen Chunxia, Li Yuhui, Xiong Shuangli, Li Feng
College of Food Science and Technology, Sichuan Tourism University, Chengdu, China.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.
J Sci Food Agric. 2023 Mar 30;103(5):2483-2491. doi: 10.1002/jsfa.12465. Epub 2023 Feb 10.
Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 μm) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated.
The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The β-sheet and β-turn contents of WWF with particle size 180 μm were the highest, reaching up to 33.85% and 39.79%, respectively.
The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size. © 2023 Society of Chemical Industry.
通过直接粉碎法制备的全麦粉（WWF）保留了全麦籽粒的所有成分。通过结合石磨和粒度筛分技术获得了不同粒径（180、150、125、106和96μm）的全麦粉。研究了粒径对石磨全麦粉的近似成分、粉质仪特性、糊化特性、热特性和功能特性、淀粉微观结构以及傅里叶变换红外（FTIR）光谱的影响。
全麦粉粒径越小，破损淀粉含量越高。随着粒径减小，全麦粉的吸水率、软化度、糊化温度、溶解度和析水率稳步增加，而峰值粘度、最终粘度、膨胀力、持水能力和糊化焓降低。扫描电子显微镜照片显示，全麦粉粒径越大，淀粉颗粒分布越密集。粒径为180μm的全麦粉的β-折叠和β-转角含量最高，分别达到33.85%和39.79%。
粒径对石磨全麦粉的品质特性有影响，中等粒径的全麦粉综合性能较好。©2023化学工业协会。
