Liu Xuhua, Sun Qiangqiang, Yan Rong, Wang Yaqing, Wang Junying, Yang Liping, Zhai Ligong
Food Science and Engineering College, Anhui Science and Technology University, Chuzhou 233100, China.
Forestry College, Nanjing Forestry University, Nanjing 210037, China.
Molecules. 2025 Jan 7;30(2):203. doi: 10.3390/molecules30020203.
To reduce the adverse effects of bran on whole wheat flour products. In this study, seven reconstituted whole wheat flours were prepared and used to determine the effects of microwave and steam treatment on bran. We aimed to understand the effect of modification treatment on the properties of reconstituted whole wheat flour and dough. Treatment with whole wheat flour had a significant impact on the color, solubility, and swelling. As the cooking time increased, the initial temperature (To), peak temperature (Tp), and final temperature (Tc) of pasting and enthalpy (Hp) decreased. The combination of microwave and steam modification increased water absorption and stabilization time, leading to improved fermentation performance and cooking stability of the dough. The modified whole wheat flour and dough exhibited a significant decrease in crystallinity, possibly due to the degradation of the crystalline and amorphous regions of the starch granules during heat treatment. Upon modification treatment, the spiral β-turn structure was transformed into an irregular curled and β-sheet structure, and the β-sheet ratio increased significantly ( < 0.05). The modification of bran through microwave treatment (700 W for 30 s) followed by steam treatment (10 min) enhanced the processing performance of reconstituted whole wheat flour, offering substantial potential for the development of novel products and the optimization of industrial production efficiency.
为减少麸皮对全麦粉制品的不利影响。在本研究中，制备了七种复配全麦粉，并用于测定微波和蒸汽处理对麸皮的影响。我们旨在了解改性处理对复配全麦粉和面团性质的影响。全麦粉处理对颜色、溶解度和膨胀性有显著影响。随着蒸煮时间的增加，糊化的初始温度（To）、峰值温度（Tp）和最终温度（Tc）以及焓（Hp）均降低。微波和蒸汽改性相结合提高了吸水率和稳定时间，并改善了面团的发酵性能和蒸煮稳定性。改性后的全麦粉和面团的结晶度显著降低，这可能是由于热处理过程中淀粉颗粒的结晶区和非结晶区发生了降解。经过改性处理后，螺旋β-转角结构转变为不规则卷曲和β-折叠结构，且β-折叠比例显著增加（<0.05）。通过微波处理（700W，30s）后再进行蒸汽处理（10min）对麸皮进行改性，提高了复配全麦粉的加工性能，为新产品开发和工业生产效率优化提供了巨大潜力。
