Jet milling effect on wheat flour characteristics and starch hydrolysis.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Georgios Angelidis, Styliani Protonotariou, Ioanna Mandala, Cristina M Rosell
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引用次数: 0

Abstract

The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.

喷气研磨对小麦粉特性和淀粉水解的影响
人们对生产具有健康促进作用和更多功能的小麦粉的兴趣促使人们研究能提供更细面粉的新制粉技术。在这项研究中,采用了喷射研磨处理技术来了解超细粉对小麦粉微观结构和理化特性的影响。在气压(4 或 8 巴)、进料速度和再循环等三种不同的喷射研磨条件下,获得了不同粒度的小麦粉(对照组、F1、F2 和 F3,d50 分别为 127.45、62.30、22.94 和 11.4 μm)。根据加工强度的不同,大颗粒聚集体的尺寸逐渐缩小,淀粉颗粒与蛋白质基质分离。由于碾磨强度不同,受损淀粉增加,而水分含量降低。淀粉水解动力学发生了显著变化,淀粉水解值随着研磨的进行而升高。所有微粉化样品的粘度都降低了,F2 和 F3 面粉的糊化温度(To、Tp、Tc)升高了。控制喷射研磨条件可以获得具有不同功能的面粉,在较高的处理强度下,会引起较大的颗粒减少,从而产生更大的变化。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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