粉碎对谷物主要成分及面团品质的影响
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摘要
淀粉和膳食纤维是谷物重要的组成成分,粉碎是谷物最普遍的加工方式,然而粉碎加工处理常常会引起谷物淀粉及膳食纤维性质的改变,淀粉、膳食纤维与蛋白质的相互作用也会改变,进而影响面团和面制品终产物的品质。从淀粉分子、晶体、颗粒3个水平综述了粉碎对谷物淀粉结构与性质的改变及对面团糊化特性、热力学特性的影响;从膳食纤维的粒径大小、吸水性及其与淀粉、蛋白互作3个角度综述了粉碎对谷物膳食纤维性质的改变及对面团流变学性质、面制品品质的影响,以期为谷物粉碎工业提供理论技术指导。
Whole grain foods are one of the most popular healthy foods,as they are nutritious and able to prevent many diseases. Starch and dietary fiber are important compositions of grains,however,milling can affect their natural properties. Additionally,the interactions among starch,dietary fiber and protein can also be affected by milling,which could influence the qualities of dough and final products. This paper summarized the changes in structures and properties of milled starches at molecular,crystalline,and granular levels,as well as their effects on gelatinization and thermodynamics properties of the dough. Moreover,effects of milling on the properties of dietary fiber,the rheological properties of dough,and the quality of flour products were discussed regarding the particle size,water absorbing capacity,and interactions between fiber,starch and protein. Overall,this study provides a theoretical guidance for developing grain milling industries.
Whole grain foods are one of the most popular healthy foods,as they are nutritious and able to prevent many diseases. Starch and dietary fiber are important compositions of grains,however,milling can affect their natural properties. Additionally,the interactions among starch,dietary fiber and protein can also be affected by milling,which could influence the qualities of dough and final products. This paper summarized the changes in structures and properties of milled starches at molecular,crystalline,and granular levels,as well as their effects on gelatinization and thermodynamics properties of the dough. Moreover,effects of milling on the properties of dietary fiber,the rheological properties of dough,and the quality of flour products were discussed regarding the particle size,water absorbing capacity,and interactions between fiber,starch and protein. Overall,this study provides a theoretical guidance for developing grain milling industries.
引文
[1] POUTANENK,SOZER N,DELLA VALLE G,et al. How can technology help to deliver more of grain in cereal foods for a healthy diet[J]. Journal of Cereal Science,2014,59(3):327-336.
[2] VIGNOLA M B,BUSTOS M C,PEREZ G T. Comparison of quality attributes of refined and whole wheat extruded pasta[J]. LWT-Food Science and Technology,2017,89(11):329-335.
[3] BUCSELLA B,MOLNR D,HARASZTOS A H,et al.Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour,whole grain wheat and rye flour[J]. Journal of Cereal Science,2016,69(2):40-48.
[4] ROSS A S,KONGRAKSAWECH T. Characterizing wholewheat flours produced using a commercial stone mill,laboratory mills and household single-stream flour mills[J]. Cereal Chemistry,2018,95(12):239-252.
[5] WU Ligen,WANG Anna,LI Xiulin,et al. Effect of extruded corn pericarp dietary fiber on dough rheology and dumpling wrapper quality[J]. Food Science&Technology International Tokyo,2014,20(2):235-240.
[6] BAUMANN A,SOLTERMANN P,WINDHAB E J,et al.Function improved gluten-free baked goods[J]. Food&Function,2018,9:2 951-2 961.
[7] IULIANA A,IULIANA B. Milling,functional and thermomechanical properties of wheat,rye,triticale,barley and oat[J]. Journal of Cereal Science,2017,59(77):42-48.
[8]夏文,李积华,王飞,等.超微粉碎对淀粉结构和性质影响研究进展[J].广东化工,2015,2(23):134-135.
[9] DAYAKAR RAO B,ANIS M,KALPANA K,et al. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits[J].LWT-Food Science and Technology,2016,67:8-13.
[10] HASJIM J,LI E,DHITAL S. Milling of rice grains:Effects of starch/flour structures on gelatinization and pasting properties[J]. Carbohydrate Polymers,2013,92,682-690.
[11] PATWA A,MALCOLM B,WILSON J,et al. Particle size analysis of two distinct classes of wheat flour by sieving[J]. Transactions of the ASABE,2014,57:151-159.
[12] TRAN T T B,SHELAT K,TANG D,et al. Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding[J]. Journal of Agricultural and Food Chemistry,2011,59:3 964-3 973.
[13] DHITAL S,SHRESTHA A K,FLANAGAN B M,et al.Cryo-milling of starch granules leads to differential effects on molecular size and conformation[J]. Carbohydrate Polymers,2011,84:1 133-1 140.
[14] LI E,DHITAL S,HASJIM J. Effects of grain milling on starch structures and flour/starch properties[J]. Starch/Staerke,2014,66(1-2):15-27.
[15] DONA A C,PAGES G,GILBERT R G,et al. Digestion of starch:In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release[J]. Carbohydrate Polymers,2010,80:599-617.
[16] STEVENSON D G,JANE J,INGLETT G E. Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour[J].Cereal Chemistry,2007,84:533-539.
[17] DEVI A F,IBRIANTO K,ORLEY P J,et al. Physical properties of cryo-milled rice starch[J]. Journal of Cereal Science,2009,9(2):278-284.
[18] WU Qinyan,MIAO Yelian. Mechanochemical effects of micronization on enzymatic hydrolysis of corn flour[J].Carbohydrate Polymers,2008,2(3):398-402.
[19] LIU Tianyi,MA Ying,YU Shifeng,et al. The effect of ball milling treatment on structure and porosity of maize starch granule[J]. Innovative Food Science&Emerging Technologies,2011,12(4):586-593.
[20] ZHANG Wei,DING Wenping,NDEURUMI K H,et al.Effect of wet ball milling on physicochemical properties and crosslinking reaction performance of corn starch[J].Starch-Strke,2015,67(11-12):958-963.
[21]谢涛,杨春丰,亢灵涛,等.超微粉碎锥栗淀粉的理化性质变化[J].现代食品科技,2014,30(6):121-125.
[22]胡飞,陈玲,李琳,等.马铃薯淀粉颗粒在微细化过程中结晶结构的变化[J].精细化工,2002,19(2):22-24.
[23] LOUBES M A,TOLABA M P,GONZ L C. Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling[J]. Food Hydrocolloids,2018,82:155-163.
[24] ASMEDA R,NOORLAILA A,NORZIAH M H. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263rice flour[J]. Food Chemistry,2016,191:45-51.
[25] BARRERA G N,PEREZ G T,RIBOTTA P D,et al. Influence of damaged starch on cookie and bread-making quality[J]. European Food Research&Technology,2007,225(1):1-7.
[26] SONG S,LEE M,LEE H,et al. Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation[J]. International Journal of Food Science&Technology,2015,49(12):2 703-2 710.
[27]傅茂润,陈庆敏,刘峰,等.超微粉碎对糯米理化性质和加工特性的影响[J].中国食物与营养,2011,17(6):46-50.
[28] NIU Meng,ZHANG Binjia,JIA Caihua,et al. Multi-scale structures and pasting characteristics of starch in wholewheat flour treated by superfine grinding[J]. International Journal of Biological Macromolecules,2017,104:837-845.
[29] APRODU I,BANU I. Milling,functional and thermo-mechanical properties of wheat,rye,triticale,barley and oat[J]. Journal of Cereal Science,2017,77:42-48.
[30] BARRERA G N,LEON A E,RIBOTTA P D. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems[J]. Journal of the Science of Food&Agriculture,2016,96(7):2 539-2 546.
[31] ABEBE W,COLLAR C,RONDA F. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours[J]. Carbohydrate Polymers,2015,115:260-268.
[32] ASHIDA K. Properties of floury rice mutant and its utilization for rice flour[J]. Japan Agricultural Research Quarterly,2014,48(1):51-56.
[33] TONG C,CHEN Y,TANG F,et al. Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan,China[J]. Food Chemistry,2014,161:239-245.
[34] TRIBESS T,HERNANDEZ U J,MENDEZ M M,et al.Thermal properties and resistant starch content of green banana flour(Musa cavendishii)produced at different drying conditions[J]. LWT-Food Science and Technology,2009,42(5):1 022-1 025.
[35] DEVI P B,VIJAYABHARATHI R,SATHYABAMA S,et al. Health benefits of finger millet(Eleusine coracana L.)polyphenols and dietary fiber:a review[J]. Journal of Food Science and Technology,2014,51(6):1 021-1 040.
[36]刘楠,孙永,李月欣,等.膳食纤维的理化性质、生理功能及其应用[J].食品安全质量检测学报,2015,6(10):3 959-3 963.
[37] ROSA SIBAKOV N,POUTANEN K,MICARD V. How does wheat grain,bran and aleurone structure impact their nutritional and technological properties[J]. Trends in Food Science and Technology,2015,41(2):118-134.
[38] NIU Meng,HOU G G,WANG Li,et al. Effects of super fine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J]. Journal of Cereal Science Journal,2014,60:382-388.
[39] QIU S,YADAV M P,LIU Y,et al. Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch[J]. Food Hydrocolloids,2016,53:180-186.
[40] GUJRAL H S,SHARMA B,KHATRI M. Influence of replacing wheat bran with barley bran on dough rheology,digestibility and retrogradation behavior of chapatti[J].Food Chemistry,2018,240(5):1 154-1 160.
[41] COLLAR C,ANGIOLONI A. Nutritional and functional performance of highβ-glucan barley flours in bread making:mixed breads versus wheat breads[J]. European Food Research and Technology,2014,238:459-469.
[42] LIU Chengmei,LIANG Ruihong,DAI Taotao,et al. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch[J]. Food Hydrocolloids,2016,57:55-61.
[43] WANG Lei,YE Fayin,LI Sheng,et al. Effects of oatβ-glucan incorporation on the gelatinization,flow ability and moisture sorption of wheat flour[J]. Powder Technology,2017,315:430-437.
[44] POMERANZ Y,SHOGREN M D,FINNEY K F,et al. Fiber in bread making-effects on functional properties[J].Cereal Chemistry,1977,21(8):435-435.
[45] IZYDORCZYK M S,CHORNICK T L,PAULLEY F G,et al. Physicochemical properties of hull-less barley fibrerich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread[J]. Food Chemistry,2008,108(2):561-570.
[46] PU Huayin,WEI Jianling,WANG Le,et al. Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J]. Journal of Cereal Science,2017,76:236-242.
[47] LE-BLEIS F,CHAUNIER L,CHIRON H,et al. Rheological properties of wheat flour dough and French bread enriched with wheat bran[J]. Journal of Cereal Science,2015,65:167-174.
[48] ZHANG D,MOORE W R. Wheat bran particle size effects on bread baking performance and quality[J]. Journal of the Science of Food and Agriculture,1999,79(6):805-809.
[49] NOORT M W J,HAASTER D V,HEMERY Y,et al. The effect of particle size of wheat bran fractions on bread quality-evidence for fibre-protein interactions[J]. Journal of Cereal Science,2010,52(1):59-64.
[50] LI Juan,WANG Li,LI Zhen,et al. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance Imaging(MRI)[J]. Journal of Agricultural and Food Chemistry,2012,60(26):6 507-6 514.
[51] CHEN J S,FEI M J,SHI C L,et al. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles[J]. Journal of Cereal Science,2011,53(2):217-224.
[52]黄莲燕,张小爽,张君慧,等.不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J].食品科学,2017,38(23):1-7.
[53] WANG Naifu,Hou G G,KWEON M,et al. Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance[J]. Journal of Cereal Science,2016,69:187-193.
[54] LIU Ya,NG P K. Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan[J]. Food Chemistry,2016,197:427-435.
[55]尹艳丽,王金水,蔺丹华,等.酸面团和谷物发酵对面制食品营养品质的影响[J].食品发酵与工业,2015,41(10):230-234.
[2] VIGNOLA M B,BUSTOS M C,PEREZ G T. Comparison of quality attributes of refined and whole wheat extruded pasta[J]. LWT-Food Science and Technology,2017,89(11):329-335.
[3] BUCSELLA B,MOLNR D,HARASZTOS A H,et al.Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour,whole grain wheat and rye flour[J]. Journal of Cereal Science,2016,69(2):40-48.
[4] ROSS A S,KONGRAKSAWECH T. Characterizing wholewheat flours produced using a commercial stone mill,laboratory mills and household single-stream flour mills[J]. Cereal Chemistry,2018,95(12):239-252.
[5] WU Ligen,WANG Anna,LI Xiulin,et al. Effect of extruded corn pericarp dietary fiber on dough rheology and dumpling wrapper quality[J]. Food Science&Technology International Tokyo,2014,20(2):235-240.
[6] BAUMANN A,SOLTERMANN P,WINDHAB E J,et al.Function improved gluten-free baked goods[J]. Food&Function,2018,9:2 951-2 961.
[7] IULIANA A,IULIANA B. Milling,functional and thermomechanical properties of wheat,rye,triticale,barley and oat[J]. Journal of Cereal Science,2017,59(77):42-48.
[8]夏文,李积华,王飞,等.超微粉碎对淀粉结构和性质影响研究进展[J].广东化工,2015,2(23):134-135.
[9] DAYAKAR RAO B,ANIS M,KALPANA K,et al. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits[J].LWT-Food Science and Technology,2016,67:8-13.
[10] HASJIM J,LI E,DHITAL S. Milling of rice grains:Effects of starch/flour structures on gelatinization and pasting properties[J]. Carbohydrate Polymers,2013,92,682-690.
[11] PATWA A,MALCOLM B,WILSON J,et al. Particle size analysis of two distinct classes of wheat flour by sieving[J]. Transactions of the ASABE,2014,57:151-159.
[12] TRAN T T B,SHELAT K,TANG D,et al. Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding[J]. Journal of Agricultural and Food Chemistry,2011,59:3 964-3 973.
[13] DHITAL S,SHRESTHA A K,FLANAGAN B M,et al.Cryo-milling of starch granules leads to differential effects on molecular size and conformation[J]. Carbohydrate Polymers,2011,84:1 133-1 140.
[14] LI E,DHITAL S,HASJIM J. Effects of grain milling on starch structures and flour/starch properties[J]. Starch/Staerke,2014,66(1-2):15-27.
[15] DONA A C,PAGES G,GILBERT R G,et al. Digestion of starch:In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release[J]. Carbohydrate Polymers,2010,80:599-617.
[16] STEVENSON D G,JANE J,INGLETT G E. Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour[J].Cereal Chemistry,2007,84:533-539.
[17] DEVI A F,IBRIANTO K,ORLEY P J,et al. Physical properties of cryo-milled rice starch[J]. Journal of Cereal Science,2009,9(2):278-284.
[18] WU Qinyan,MIAO Yelian. Mechanochemical effects of micronization on enzymatic hydrolysis of corn flour[J].Carbohydrate Polymers,2008,2(3):398-402.
[19] LIU Tianyi,MA Ying,YU Shifeng,et al. The effect of ball milling treatment on structure and porosity of maize starch granule[J]. Innovative Food Science&Emerging Technologies,2011,12(4):586-593.
[20] ZHANG Wei,DING Wenping,NDEURUMI K H,et al.Effect of wet ball milling on physicochemical properties and crosslinking reaction performance of corn starch[J].Starch-Strke,2015,67(11-12):958-963.
[21]谢涛,杨春丰,亢灵涛,等.超微粉碎锥栗淀粉的理化性质变化[J].现代食品科技,2014,30(6):121-125.
[22]胡飞,陈玲,李琳,等.马铃薯淀粉颗粒在微细化过程中结晶结构的变化[J].精细化工,2002,19(2):22-24.
[23] LOUBES M A,TOLABA M P,GONZ L C. Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling[J]. Food Hydrocolloids,2018,82:155-163.
[24] ASMEDA R,NOORLAILA A,NORZIAH M H. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263rice flour[J]. Food Chemistry,2016,191:45-51.
[25] BARRERA G N,PEREZ G T,RIBOTTA P D,et al. Influence of damaged starch on cookie and bread-making quality[J]. European Food Research&Technology,2007,225(1):1-7.
[26] SONG S,LEE M,LEE H,et al. Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation[J]. International Journal of Food Science&Technology,2015,49(12):2 703-2 710.
[27]傅茂润,陈庆敏,刘峰,等.超微粉碎对糯米理化性质和加工特性的影响[J].中国食物与营养,2011,17(6):46-50.
[28] NIU Meng,ZHANG Binjia,JIA Caihua,et al. Multi-scale structures and pasting characteristics of starch in wholewheat flour treated by superfine grinding[J]. International Journal of Biological Macromolecules,2017,104:837-845.
[29] APRODU I,BANU I. Milling,functional and thermo-mechanical properties of wheat,rye,triticale,barley and oat[J]. Journal of Cereal Science,2017,77:42-48.
[30] BARRERA G N,LEON A E,RIBOTTA P D. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems[J]. Journal of the Science of Food&Agriculture,2016,96(7):2 539-2 546.
[31] ABEBE W,COLLAR C,RONDA F. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours[J]. Carbohydrate Polymers,2015,115:260-268.
[32] ASHIDA K. Properties of floury rice mutant and its utilization for rice flour[J]. Japan Agricultural Research Quarterly,2014,48(1):51-56.
[33] TONG C,CHEN Y,TANG F,et al. Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan,China[J]. Food Chemistry,2014,161:239-245.
[34] TRIBESS T,HERNANDEZ U J,MENDEZ M M,et al.Thermal properties and resistant starch content of green banana flour(Musa cavendishii)produced at different drying conditions[J]. LWT-Food Science and Technology,2009,42(5):1 022-1 025.
[35] DEVI P B,VIJAYABHARATHI R,SATHYABAMA S,et al. Health benefits of finger millet(Eleusine coracana L.)polyphenols and dietary fiber:a review[J]. Journal of Food Science and Technology,2014,51(6):1 021-1 040.
[36]刘楠,孙永,李月欣,等.膳食纤维的理化性质、生理功能及其应用[J].食品安全质量检测学报,2015,6(10):3 959-3 963.
[37] ROSA SIBAKOV N,POUTANEN K,MICARD V. How does wheat grain,bran and aleurone structure impact their nutritional and technological properties[J]. Trends in Food Science and Technology,2015,41(2):118-134.
[38] NIU Meng,HOU G G,WANG Li,et al. Effects of super fine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J]. Journal of Cereal Science Journal,2014,60:382-388.
[39] QIU S,YADAV M P,LIU Y,et al. Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch[J]. Food Hydrocolloids,2016,53:180-186.
[40] GUJRAL H S,SHARMA B,KHATRI M. Influence of replacing wheat bran with barley bran on dough rheology,digestibility and retrogradation behavior of chapatti[J].Food Chemistry,2018,240(5):1 154-1 160.
[41] COLLAR C,ANGIOLONI A. Nutritional and functional performance of highβ-glucan barley flours in bread making:mixed breads versus wheat breads[J]. European Food Research and Technology,2014,238:459-469.
[42] LIU Chengmei,LIANG Ruihong,DAI Taotao,et al. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch[J]. Food Hydrocolloids,2016,57:55-61.
[43] WANG Lei,YE Fayin,LI Sheng,et al. Effects of oatβ-glucan incorporation on the gelatinization,flow ability and moisture sorption of wheat flour[J]. Powder Technology,2017,315:430-437.
[44] POMERANZ Y,SHOGREN M D,FINNEY K F,et al. Fiber in bread making-effects on functional properties[J].Cereal Chemistry,1977,21(8):435-435.
[45] IZYDORCZYK M S,CHORNICK T L,PAULLEY F G,et al. Physicochemical properties of hull-less barley fibrerich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread[J]. Food Chemistry,2008,108(2):561-570.
[46] PU Huayin,WEI Jianling,WANG Le,et al. Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J]. Journal of Cereal Science,2017,76:236-242.
[47] LE-BLEIS F,CHAUNIER L,CHIRON H,et al. Rheological properties of wheat flour dough and French bread enriched with wheat bran[J]. Journal of Cereal Science,2015,65:167-174.
[48] ZHANG D,MOORE W R. Wheat bran particle size effects on bread baking performance and quality[J]. Journal of the Science of Food and Agriculture,1999,79(6):805-809.
[49] NOORT M W J,HAASTER D V,HEMERY Y,et al. The effect of particle size of wheat bran fractions on bread quality-evidence for fibre-protein interactions[J]. Journal of Cereal Science,2010,52(1):59-64.
[50] LI Juan,WANG Li,LI Zhen,et al. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance Imaging(MRI)[J]. Journal of Agricultural and Food Chemistry,2012,60(26):6 507-6 514.
[51] CHEN J S,FEI M J,SHI C L,et al. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles[J]. Journal of Cereal Science,2011,53(2):217-224.
[52]黄莲燕,张小爽,张君慧,等.不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J].食品科学,2017,38(23):1-7.
[53] WANG Naifu,Hou G G,KWEON M,et al. Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance[J]. Journal of Cereal Science,2016,69:187-193.
[54] LIU Ya,NG P K. Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan[J]. Food Chemistry,2016,197:427-435.
[55]尹艳丽,王金水,蔺丹华,等.酸面团和谷物发酵对面制食品营养品质的影响[J].食品发酵与工业,2015,41(10):230-234.