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本文引用的文献

1
Effects of wheat flour particle size on physicochemical properties and quality of noodles.小麦粉粒度对面条理化特性及品质的影响。
J Food Sci. 2020 Dec;85(12):4209-4214. doi: 10.1111/1750-3841.15479. Epub 2020 Nov 5.
2
Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.紫小麦籽粒面包制作过程中酚类化合物的鉴定及其抗氧化特性
Molecules. 2015 Aug 26;20(9):15525-49. doi: 10.3390/molecules200915525.
3
Effect of flour particle size and damaged starch on the quality of cookies.面粉颗粒大小和破损淀粉对饼干质量的影响。
J Food Sci Technol. 2014 Jul;51(7):1342-8. doi: 10.1007/s13197-012-0627-x. Epub 2012 Feb 7.
4
Molecular mechanisms of HMW glutenin subunits from 1S(l) genome of Aegilops longissima positively affecting wheat breadmaking quality.1S(l) 基因组中高分子量麦谷蛋白亚基的分子机制正向影响小麦的烘焙品质。
PLoS One. 2013 Apr 4;8(4):e58947. doi: 10.1371/journal.pone.0058947. Print 2013.
5
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?全谷物谷物对健康的保护机制的新假说：纤维之外还有什么？
Nutr Res Rev. 2010 Jun;23(1):65-134. doi: 10.1017/S0954422410000041. Epub 2010 Jun 22.

用气流磨和超离心磨制备的紫色全麦粉制面性能比较。

Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill.

作者信息

Kim Jeongeon, Kim Hyungseop, Lee Eunji, Moon Yujin, Kweon Meera

机构信息

Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea.

Kimchi Research Institute, Pusan National University, Busan, 46241 Korea.

出版信息

Food Sci Biotechnol. 2024 May 4;33(13):3037-3046. doi: 10.1007/s10068-024-01569-1. eCollection 2024 Oct.

DOI:10.1007/s10068-024-01569-1
PMID:39220312
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11364735/
Abstract

This study explores the impact of milling methods on the quality and noodle-making performance by comparing jet-milled (WF-JM) and ultra-centrifugally milled (WF-UM) purple-colored whole wheat flours. WF-JM exhibits smaller starch granules and a fragmented protein matrix attributed to the increased milling pressure. Physicochemical analyses reveal lower moisture and higher damaged starch in WF-JM. Rheological analyses show lower viscosity in the WF-JM blends. The mixograph results reveal weaker dough-mixing stability and strength for WF-JM. Cooked noodles from WF-JM are uneven, in contrast to uniform WF-UM strands. Blending WF-UM enhances noodle quality. Overall, the noodle-making performance for WF-JM was inferior compared to WF-UM, confirming the significantly negative impact of damaged starch and fragmented protein matrix in whole wheat flour than the positive effect of particle size. This study highlights the complex interplay between milling methods, particle size, and physicochemical attributes, providing insights for optimizing whole wheat flour processing and product quality.

摘要

本研究通过比较气流粉碎（WF-JM）和超速离心粉碎（WF-UM）的紫色全麦粉，探讨了粉碎方法对品质和制面性能的影响。由于粉碎压力增加，WF-JM呈现出更小的淀粉颗粒和破碎的蛋白质基质。理化分析表明，WF-JM的水分含量较低，破损淀粉含量较高。流变学分析显示，WF-JM混合物的粘度较低。搅拌仪结果表明，WF-JM面团的搅拌稳定性和强度较弱。与均匀的WF-UM面条相比，WF-JM煮出的面条不均匀。混合WF-UM可提高面条品质。总体而言，WF-JM的制面性能不如WF-UM，证实了全麦粉中破损淀粉和破碎蛋白质基质的显著负面影响大于颗粒大小的积极影响。本研究突出了粉碎方法、颗粒大小和理化特性之间的复杂相互作用，为优化全麦粉加工和产品质量提供了见解。