Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China.
J Sci Food Agric. 2023 Aug 15;103(10):5077-5086. doi: 10.1002/jsfa.12586. Epub 2023 Apr 18.
This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated.
The results showed that WBF had the lowest damaged starch content (15.2 g kg ), and the contents of damaged starch in SBF-35 and SBF-40 (43.5 g kg and 24.1 g kg respectively) were lower than that of DBF (87.6 g kg ). And SBF-35 and SBF-40 with large particles exhibited low hydration performance. In addition, SBF-35 and SBF-40 had higher pasting viscosity, pasting temperature, ΔH, and relative crystallinity, consequently resulting in better gel properties than other highland barley flours. These properties could help SBF-35 and SBF-40 develop high-quality bread with large specific volume and superior crumb structure and texture that is similar to the bread with WBF.
Overall, semidry milling not only could improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What is more, highland barley breads with SBF-35 and SBF-40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. © 2023 Society of Chemical Industry.
本研究旨在探讨半干法粉碎对青稞粉和青稞面包品质特性的影响。青稞粉分别采用干法（DBF）、半干法（SBF）和湿法（WBF）粉碎方法制备。分析了不同青稞粉的性质，并评价了由不同青稞粉制成的青稞面包。
结果表明，WBF 的破损淀粉含量最低（15.2 g/kg），SBF-35 和 SBF-40 的破损淀粉含量（分别为 43.5 g/kg 和 24.1 g/kg）低于 DBF（87.6 g/kg）。并且具有大颗粒的 SBF-35 和 SBF-40 表现出低水化性能。此外，SBF-35 和 SBF-40 具有较高的糊化粘度、糊化温度、ΔH 和相对结晶度，因此具有比其他青稞粉更好的凝胶性能。这些特性有助于 SBF-35 和 SBF-40 开发出具有大比容、优良的面包屑结构和质地的高质量面包，类似于 WBF 的面包。
总之，半干法粉碎不仅可以改善 HBF 的特性，还可以避免干法粉碎造成的高淀粉损伤和湿法粉碎造成的浪费。此外，采用 SBF-35 和 SBF-40 制成的青稞面包具有更好的外观和面包屑质地。因此，半干法粉碎可以被视为生产青稞粉的一种可行方法。 © 2023 化学工业协会。
