不同研磨技术对强化小麦粉中维生素 D3 的影响

IF 2.701
B. V. Pallavi, K. V. Harish Prashanth, Inamdar Aashitosh Ashok
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引用次数: 0

摘要

这项研究旨在提供有关生物强化的创新信息,并实施改善小麦产品中维生素 D3 的策略。通过锤式磨粉机(HM)和辊式磨粉机(RM)对市售小麦谷物进行不同的碾磨工艺,得到不同粒度的小麦粉(HM-CWF、HM-FWF、RM-WF 和 RM-MF)。获得的面粉添加了市售的维生素 D3 油预混剂。较细面粉(HM-FWF 和 RM-MF)的强化效率更高。强化对面粉的颜色没有明显影响。理化分析表明,HM 面粉中的淀粉受损程度高于 RM,这一点已通过扫描电子显微镜得到证实。粒径越大,吸水能力越强,同时面团的发育时间也缩短了。用强化的 HM-CWF、HM-FWF 和 RM-WF 制作脆饼,而用 RM-MF 制作面包。强化剂对所制备的脆饼和面包的质地和颜色没有明显影响。感官分析表明,在总体可接受性方面,强化样品的积极影响略高。用 HM-FWF 制作的薄饼维生素 D3 的保留率最高(85%),用 RM-MF 制作的强化面包的保留率为 70%。这项研究表明,用细面粉强化维生素 D3 比用粗面粉更有效。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Impact of different milling techniques towards vitamin D3 fortification in wheat flour

Impact of different milling techniques towards vitamin D3 fortification in wheat flour

This study was to provide innovative information on bio-fortification and to implement strategies for improving vitamin D3 in wheat products. The commercially available wheat grains were passed through different milling processes via Hammer mill (HM) and Roller mill (RM) to yield wheat flour of different particle sizes (HM-CWF, HM-FWF, RM-WF and RM-MF). The obtained flours were fortified with commercially available vitamin D3 oil premix. Fortification efficiency was higher in finer flour (HM-FWF and RM-MF). Fortification had no significant effect on the color of the flour. Physico-chemical analysis revealed higher damaged starch in HM flour than in RM which was confirmed through scanning electron microscope. Water absorption capacity enhanced with larger particle size with simultaneous reduction in dough development time. Chapatis were prepared with fortified HM-CWF, HM-FWF, and RM-WF, whereas bread was made with RM-MF. Fortification has no significant effect on the texture and color of prepared chapati and bread. Sensory analysis revealed a slightly higher positive effect in the fortified sample with overall acceptability. HM-FWF Chapatis had the best retention of vitamin D3 (85%), and the fortified bread prepared from RM-MF had 70% retention. This research suggests that fortifying fine flour with vitamin D3 is more effective than using coarse flour.

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