Sánchez-Marroquín A, Maya S, Domingo M V
Arch Latinoam Nutr. 1985 Dec;35(4):620-30.
The different milling characteristics of Amaranthus cruentus, a domestic variety prevailing in Mexico, selected as representative sample, are herein discussed. This was subjected to proximate analysis, which confirmed its good quality. Milling trials were carried out for the preparation of whole flour by means of conventional mills and by combining some of these with the Raymond and Alpine separators for air classification. Results were then compared to those obtained with a Strong-Scott pearler. Grits and bran contained the highest protein concentration. After comparing overall results, it may be concluded that the best operating conditions are the following: a) seed pearling using five passes, in a pearler, with variable yields of approximately 22% containing 36% protein, and b) combining the Miag mill and Raymond air separator, with variable yields of approximately 32% and a protein content of 30-36%. Proximate analysis of the fractions as well as farinographic and amylographic characteristics--different from those of whole wheat and amaranth flours--suggest their use in the preparation of nutritionally-enriched food products.
本文讨论了墨西哥流行的本土品种——籽粒苋作为代表性样本的不同研磨特性。对其进行了近似分析，证实了其良好品质。通过传统磨粉机以及将其中一些与用于空气分级的雷蒙德和阿尔派分离器相结合，进行了制备全麦粉的研磨试验。然后将结果与使用强斯科特碾米机获得的结果进行比较。粗粒和麸皮的蛋白质浓度最高。比较总体结果后，可以得出以下最佳操作条件：a）在碾米机中进行五次碾磨，产量约为22%，蛋白质含量为36%；b）将米亚格磨粉机和雷蒙德空气分离器相结合，产量约为32%，蛋白质含量为30 - 36%。对各部分的近似分析以及粉质和糊化特性——与全麦粉和苋菜籽粉不同——表明它们可用于制备营养丰富的食品。
