Lewko Piotr, Wójtowicz Agnieszka, Kamiński Daniel M
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
PZZ Lubella GMW Sp. z o. o., Wrotkowska 1, 20-469 Lublin, Poland.
Foods. 2024 Sep 18;13(18):2957. doi: 10.3390/foods13182957.
In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase-xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14-26% and improved the dough stability by 12-21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55-67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic-extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties.
在本研究中，一种富含非淀粉多糖的特制小麦粉混合物（F），用纤维素酶（C）和纤维素酶-木聚糖酶复合物（CX）进行强化，然后通过传统和混合处理方法进行加工。作为混合处理，在不添加或添加酶的情况下进行干热（T）、水热处理（H）和挤压加工（E）。分析了改性小麦粉的近似组成、多糖谱、选定的技术功能和结构特性。传统和混合处理引起了多糖组分组成（尤其是阿拉伯木聚糖）的变化以及改性面粉的流变学变化。干热对面粉组成的影响不大，但降低了其烘焙价值，主要是通过降低面团的弹性并使应变硬化指数恶化，分别从49.27%（F）降至44.83%（TF），从1.66（F）降至1.48（TF）。添加的酶改善了流变学性质和烘焙强度，提高了面筋蛋白的质量。水热酶辅助处理使面粉粘度提高了14-26%，并使面团稳定性提高了12-21%；然而，蒸汽的使用对面筋结构产生了负面影响，削弱了面团的拉伸性和弹性。挤压，尤其是酶辅助挤压，显著提高了水合性能55-67%，但由于淀粉的变化（主要由酶促-挤压混合处理引起），降低了面团稳定性、脂肪含量和初始糊化温度。挤压面粉的结构与其他处理获得的结构不同，在其他处理中，20°处的峰强度最高，这表明存在直链淀粉和脂质的无定形相。这些结果有助于选择加工条件，从而获得具有特定技术功能特性的面粉产品。
