Zhao Gongqi, Pan Miaomiao, Zhang Xianling, Liao Gengqing, Wu Yizhou, Yang Yanxia, Yang Liping
Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, 9 Donghua Road, Fengyang, 233100, China.
Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Anhui Science and Technology University, 9 Donghua Road, Fengyang, 233100, China.
Food Chem X. 2025 Aug 22;30:102912. doi: 10.1016/j.fochx.2025.102912. eCollection 2025 Aug.
Wheat germ is a by-product of wheat flour milling and processing, and is valued for being the nutrient-rich center of wheat grains. In this study, hot air-stabilized wheat germ with five different particle sizes (coarse, medium, fine, ultrafine, and very fine) was prepared and mixed with wheat flour (WF) in a ratio of 8:92. The study focused on the effect of particle size of stabilized wheat germ on the thermomechanical, dynamic rheological, and fermentation properties of wheat flour and the quality of steamed bread. The results revealed that the particle size of wheat germ affects the secondary structure of gluten proteins, as the contents of β-sheet and α-helix structures in dough containing very fine wheat germ particles increased to 29.16 % and 25.07 %, respectively. The addition of wheat germ significantly lower starch digestibility of steamed bread. In conclusion, the quality of steamed bread can be improved by controlling the particle size of wheat germ; the incorporation of very fine wheat germ enhanced the quality of steamed bread, while ultrafine grinding weakened the quality. This study serves as a reference for the development of wheat germ-steamed bread and contributes to the promotion of deep processing of wheat germ.
小麦胚芽是小麦面粉 milling 和加工的副产品，因其是小麦籽粒营养丰富的中心而受到重视。在本研究中，制备了具有五种不同粒径（粗、中、细、超细和极细）的热风稳定化小麦胚芽，并以 8:92 的比例与小麦粉（WF）混合。该研究重点关注稳定化小麦胚芽的粒径对小麦粉的热机械、动态流变学和发酵特性以及馒头品质的影响。结果表明，小麦胚芽的粒径会影响面筋蛋白的二级结构，因为含有极细小麦胚芽颗粒的面团中β-折叠和α-螺旋结构的含量分别增加到 29.16%和 25.07%。添加小麦胚芽显著降低了馒头的淀粉消化率。总之，通过控制小麦胚芽的粒径可以提高馒头的品质；掺入极细小麦胚芽可提高馒头品质，而超细研磨则会削弱品质。本研究为小麦胚芽馒头的开发提供了参考，并有助于促进小麦胚芽的深加工。
