Wojciechowicz-Budzisz Agata, Skřivan Pavel, Sluková Marcela, Švec Ivan, Pejcz Ewa, Stupák Michal, Czubaszek Anna, Harasym Joanna
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland.
Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, Praha 6-Dejvice, 166 28 Prague, Czech Republic.
Foods. 2023 Dec 21;13(1):39. doi: 10.3390/foods13010039.
With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.
使用合适的研磨系统，可以生产出与精制面粉的粒度和工艺特性相匹配的全麦面粉，同时保持完整的营养成分。这个过程还能将额外工业废料的产生降至最低。本研究旨在对粒度小于160微米的全麦面粉进行表征：小麦（MWF）、黑麦（MRF）、斯佩尔特小麦（MSF）、大麦（MBF）、荞麦（MBWF）和高粱（MSGF）。作为对比，对530型普通小麦粉（T530）进行了分析。对这些面粉的化学成分、α淀粉酶活性（降落数值测定）、糊化特性（淀粉糊化仪和快速粘度分析仪（RVA））、使用粉质仪测定的吸水率以及基于其水（WRC）和碳酸钠溶剂保持能力（SRC）曲线的工艺质量进行了评估。在微细化全麦面粉中，小麦粉（MWF）营养价值最高、吸水率最大、最终糊化温度最高，但能量值、碳水化合物含量、水SRC和碳酸钠SRC最低。全麦黑麦粉（MRF）营养成分含量最低，但淀粉酶活性、吸水率和碳酸钠SRC最高。530型普通小麦粉（T530）吸水率最低。特种荞麦粉（MBWF）由于碳水化合物含量较高，能量值最高，同时糖和TDF含量、淀粉酶活性和糊化温度最低。
