碾磨引起的米粉转化：对面包老化的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-18 DOI:10.1016/j.fochx.2025.102669

Zhiqi Wang, Mingshou Lu, Wanshan Yang, Huining Zhang, Lingqi Wei, Xinyu Dong, Jiaxin Zhang, Junru Yu, Menglu Yang, Yue Zhang, Fenglian Chen

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引用次数: 0

摘要

本试验旨在研究干法、半干法和干法碾磨对米粉品质特性和米面包抗老化性能的影响。湿米粉的淀粉含量最低，为3.87%，具有良好的吸水性和耐混性。在糊化过程中，所有米粉的糊化特性都有所下降。干米粉膏体的G′、G″和tanδ值较高，而WF膏体的G′、G″和tanδ值较低。水迁移分析表明，T22下降，T23先下降后上升，A21从10.99%上升到28.21%，A22从36.83%显著上升到74.82%，而A23从51.43%下降到5.14%。贮藏第7天，WF产生的米面包感官评分较高。本研究为米面包的制备奠定了理论基础。

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Milling-induced transformations in rice flour: implications for bread aging

This study was aimed to investigate the effects of wet, semi-dry, and dry milling on the quality characteristics of rice flour and the anti-aging quality of rice bread. The wet milled rice flour (WF) exhibited the lowest damaged starch content, at 3.87 %, and had good water absorption and mixing tolerance. During gelatinization process, the gelatinization characteristics of all rice flour decreased. The paste of dry milled rice flour had relatively high G′, G″, and tanδ values, while those of WF were more moderate. Water migration analysis indicated that T₂₂ decreased, T₂₃ decreased first and then increased, A₂₁ rose from 10.99 % to 28.21 %, A₂₂ significantly increased from 36.83 % to 74.82 %, while A₂₃ dropped from 51.43 % to merely 5.14 %. At the 7th day of storage, the WF produced rice bread with a higher sensory score. This study laid a theoretical foundation for the preparation of rice bread.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.