Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-21 DOI:10.1016/j.lwt.2026.119187

Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang

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引用次数: 0

Abstract

To investigate the effects of milling methods on the quality performance of millet dumplings from the perspective of starch hierarchical structural changes, different milling methods (dry, semi-dry and wet milling) were compared. Results indicated that semidry milling millet flour had lower amount of damaged starch (3.71%) and freezable water compared with dry milling flour, but higher than wet milling. Starch granules prepared by wet milling had the highest values of lamellar ordering degree (d_c, 6.16 nm), relative crystallinity (20.6%), short-range ordered degree (0.97) and double helices (42.5%). And these ordered multi-scale structures may increase the thermostability and characteristic viscosity of starch, thus leading to a decreased water loss rate, as well as elevations in the transmittance of the soup, hardness, adhesiveness and gumminess of millet dumplings. These indicated that wet-milled millet flour with reduced content of damaged starch and highly ordered hierarchical structure may facilitate the production of dumplings with superior quality.

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从淀粉的层次结构和工艺特性的角度探讨碾磨方法对小米团质量性能的影响

为了从淀粉层次结构变化的角度考察不同碾磨方式对小米饺子品质性能的影响，比较了不同碾磨方式（干法、半干法和湿法）对小米饺子品质性能的影响。结果表明：半干制小米粉的损坏淀粉（3.71%）和冻水含量低于干制小米粉，高于湿制小米粉；湿法淀粉颗粒的片层有序度（dc, 6.16 nm）、相对结晶度（20.6%）、近程有序度（0.97）和双螺旋度（42.5%）最高。这些有序的多尺度结构可以提高淀粉的热稳定性和特性粘度，从而降低失水率，提高汤圆的透光率、硬度、黏附性和胶性。综上所述，湿磨小米粉中受损淀粉含量降低，层次结构高度有序，有利于生产品质优良的饺子。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.