Li Xueqin, Tian Jingru, Xu Fei, Lv Yingguo
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Henan Province Wheat-Flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China.
Foods. 2024 Jun 19;13(12):1934. doi: 10.3390/foods13121934.
Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short-range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage.
用高粱粉制作的煎饼具有很高的营养价值，但其品质不稳定，在储存过程中容易变质。这种不稳定性可归因于粗谷物粉的粒径，其在储存过程中会显著影响面粉制品的品质。在本研究中，使用质地分析仪、核磁共振光谱仪、差示扫描量热仪、X射线衍射仪和傅里叶变换红外光谱仪等先进仪器，对用不同粒径高粱粉制作的这些煎饼在冷藏期间的品质变化进行了细致分析。结果表明，发酵煎饼的硬度随时间显著增加。冷藏7天后，小麦粉发酵煎饼的硬度增加了56.60%。然而，随着高粱粉粒径的减小，硬度的增加幅度减小，从而延缓了煎饼的老化过程。随着储存时间的延长，煎饼内部发生了水分迁移，粒径较小的高粱粉煎饼的水分变化率降低，表明其持水能力增强。与小麦粉煎饼相比，高粱粉发酵煎饼的回生焓和结晶度大幅降低。高粱粉的加入有效抑制了支链淀粉的重结晶，从而减缓了煎饼的老化过程。这种抑制作用在高粱粉粒径减小时更为明显。傅里叶变换红外数据表明，冷藏期间各波长的吸收峰没有明显变化。虽然淀粉的短程有序度随储存时间增加，但使用较小颗粒的高粱粉在整个冷藏期间降低了淀粉分子的短程有序度。粒径较小的高粱粉可以抑制水分迁移和支链淀粉的重结晶，从而延缓煎饼老化并提高其在储存期间的品质稳定性。
