整粒小麦加工全麦脆片前后营养成分的变化

doi:10.3969/j.issn.1673-1689.2020.07.010

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整粒小麦加工全麦脆片前后营养成分的变化
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                        10.3969/j.issn.1673-1689.2020.07.010
                    
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Changes of Nutrients in Whole Wheat Grains before and after Processed into Whole Wheat Crisps

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摘要:

为了最大程度保留小麦的营养并赋予最终产品良好的口感，直接以整粒小麦为原料，采用浸泡蒸煮、挤压膨化、微波真空干燥等技术制备了全麦脆片，对加工前后小麦主要营养成分的变化进行了研究。结果表明：经过挤压和微波真空干燥后，淀粉少量降解，且达到完全糊化，其水溶性和吸水性指数增加；蛋白质质量分数略有上升，游离氨基酸质量分数变化不大，蛋白质体外消化率从69.31%增加到76.55%；脂肪质量分数变化不大，饱和脂肪酸质量分数从36.71%增加到56.78%，脂肪酸值降低；总膳食纤维质量分数变化不大，可溶性膳食纤维从2.06%增加到2.64%；总酚质量分数增加了2.6倍。

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In order to maximize the retention of wheat nutrients and give good mouthfeel of final products, whole wheat grains were directly used to prepare whole wheat crisps by following the steps of steaming, extrusion and microwave vacuum dehydration. Changes of main nutrients in wheat before and after processing were analyzed. The results showed that after extrusion and microwave vacuum dehydration, the starch was degraded slightly and completely gelatinized, besides its water solubility and water absorption index increased. The protein content increased slightly, and the free essential amino acids content remained unchanged. The in vitro protein digestibility increased from 69.31% to 76.55%. The fat content did not change significantly, whereas the saturated fatty acid content increased from 36.71% to 56.78%, and the fatty acid content decreased. The total dietary fiber content did not change much, but the soluble dietary fiber increased from 2.06% to 2.64%. The total phenolic content increased by 2.6 times.

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鲍王璐,孟婷婷,佟恩杰,袁蒋梦,赵建伟,周星,金征宇.整粒小麦加工全麦脆片前后营养成分的变化[J].食品与生物技术学报,2020,39(7):67-73.

BAO Wanglu, MENG Tingting, TONG Enjie, YUAN Jiangmeng, ZHAO Jianwei, ZHOU Xing, JIN Zhengyu. Changes of Nutrients in Whole Wheat Grains before and after Processed into Whole Wheat Crisps[J]. Journal of Food Science and Biotechnology,2020,39(7):67-73.

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在线发布日期: 2020-10-21
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