黑小麦全麦粉制备影响因素及加工品质研究
|
摘要
本文以杨凌及武功地区种植的黑小麦为材料，采用剥皮处理、传统制粉方法制的全麦粉，对其营养品质和加工品质进行分析，得出剥皮处理对黑小麦全麦品质的影响；并以不同粒度麸皮添加量对面粉品质影响探究麸皮对面粉品质影响，进一步分析影响黑小麦全麦粉制备的因素，并将适合的处理样与馒头、面包粉搭配，分析其面团流变学特性、馒头面包的感官品质及质构特性，得出最佳搭配比例。所得结论如下：
（1）剥皮处理可提高黑小麦全粉的营养品质，但相对降低其加工品质。剥皮程度对全粉中矿质元素的损失影响大，对VB1含量的影响不大；全粉的蛋白质含量随剥皮程度的提高而逐渐降低，降落数值升高，峰值粘度、破损值、回升值降低，拉伸参数也呈增大趋势；但两种黑小麦全粉的粉质参数表现出较大差异，其中杨凌黑小麦全粉的吸水率、形成时间、稳定时间及评价值均随剥皮程度的增加而增大，武功黑小麦全粉则呈相反变化趋势。因此，剥皮制粉可有效利用黑小麦的营养特性。
（2）同一粒度水平下麸皮添加量增大时，蛋白质含量不断增加，面团吸水率上升，形成时间延长、稳定时间减少，弱化度增大；面团延伸性下降，最大拉伸阻力先下降后增大，拉伸面积减小；淀粉峰值粘度不断降低，淀粉回生值先减小后增加。同一添加量，随着麸皮粒度越小，蛋白质含量增大，吸水缓慢增大，形成时间先减小后增大，稳定时间有所降低，弱化度显著增大，其延伸性明显减小，最大拉伸阻力和拉伸面积先减小后增大，峰值粘度降低，回生值先减小后增加。
（3）随着黑小麦全粉的增加蛋白含量无明显变化、湿面筋含量降低、面筋指数也随之降低；面团的吸水率、形成时间均有所增加，面团的稳定时间、评价值均减小；拉伸参数呈增大趋势；面包体积逐渐减小，比容降低；面包的评分感官逐渐降低。黑小麦面包的硬度、粘着性、弹性逐渐增大，粘聚性无明显变化，咀嚼性、回复性均先减小后增大。面包粉中添加20%的黑小麦全麦粉时的混配面粉制作的面包品质较好。
（4）全粉中添加普通馒头粉，混合粉的蛋白质含量减小、湿面筋含量、面筋指数则无明显变化；粉质参数均降低，拉伸参数均增加。当添加量为20%时，馒头的感官品质与TPA较好。选择20%馒头粉的添加量作为搭配黑小麦全麦馒头粉的配粉。
In this paper, two samples form Yangling and Wugong districts as the raw materials，were made for whole wheat flour with peeling and traditional power-making. analysis on its’nutritional quality and processing quality; added different amounts of steamed bread andbread power to whole wheat power of black wheat, obtain the best proportion depending ondough rheilogical characteristics, sensory quality and TPA of steamed bread and bread.Effect of bran on flour qualities were analyzed by adding bran of different amounts anddifferent size.All the results were showed below:
1Peeling could improve the of the whole wheat flour, while its processing qualityrelatively reduced compared with black wheat flour. On the one hand, with peeling levelincreased, the minerals content decreased, VB1stained steady. At the same time, proteincontent gradually reduced, falling number and extensograms increased, final viscosity,break-down and setback reduced. On the other hand, comparing these two black wheatsamples, the water absorption, development time, stability and the valorimeter value of blackwhole wheat flour from Yangling increased with the peeling degree increased, whereas theblack whole wheat flour form Wugong showed opposite change. In conclusion，peelingtreatment could make effective use of nutritional characteristic of black wheat.
2With the amount of bran increased at the same size level, protein content waterabsorption,and softening degree increased, while stability, extension and extension areareduced, peak viscosity reduced, setback reduced before increased. With the size increased atthe same amount level, protein content water absorption,and softening degree increased,while developing time, resistance and extension area increased after reduced, but extensionreduced obviously. And peak viscosity dropped, setback increased after dropped.
3With the black whole wheat flour increasing, protein steady, wet gluten and glutenindex reduced, water absorption, developing time and extensograms of dough increased whilestability and valorimeter reduced. sensory qualities of bread reduced with volume reduced,but hardness, adhesiveness and springiness increased, cohesiveness steady, chewiness andresilience increased after reduced. Considering the effect of black whole wheat flour on doughrheological properties and bread qualities,20%of black whole wheat flour is the best choice.
4. Adding steamed bread flour resulted in protein content reduced, wet glutensignificantly increased, while gluten index didn’t change, farinogram were all reduced, butextensograph were all increased. sensory qualities and TPA test were best when steamed bread.So we choose20%steamed bread flour as blending with black whole wheat steamed breadflour.
（1）剥皮处理可提高黑小麦全粉的营养品质，但相对降低其加工品质。剥皮程度对全粉中矿质元素的损失影响大，对VB1含量的影响不大；全粉的蛋白质含量随剥皮程度的提高而逐渐降低，降落数值升高，峰值粘度、破损值、回升值降低，拉伸参数也呈增大趋势；但两种黑小麦全粉的粉质参数表现出较大差异，其中杨凌黑小麦全粉的吸水率、形成时间、稳定时间及评价值均随剥皮程度的增加而增大，武功黑小麦全粉则呈相反变化趋势。因此，剥皮制粉可有效利用黑小麦的营养特性。
（2）同一粒度水平下麸皮添加量增大时，蛋白质含量不断增加，面团吸水率上升，形成时间延长、稳定时间减少，弱化度增大；面团延伸性下降，最大拉伸阻力先下降后增大，拉伸面积减小；淀粉峰值粘度不断降低，淀粉回生值先减小后增加。同一添加量，随着麸皮粒度越小，蛋白质含量增大，吸水缓慢增大，形成时间先减小后增大，稳定时间有所降低，弱化度显著增大，其延伸性明显减小，最大拉伸阻力和拉伸面积先减小后增大，峰值粘度降低，回生值先减小后增加。
（3）随着黑小麦全粉的增加蛋白含量无明显变化、湿面筋含量降低、面筋指数也随之降低；面团的吸水率、形成时间均有所增加，面团的稳定时间、评价值均减小；拉伸参数呈增大趋势；面包体积逐渐减小，比容降低；面包的评分感官逐渐降低。黑小麦面包的硬度、粘着性、弹性逐渐增大，粘聚性无明显变化，咀嚼性、回复性均先减小后增大。面包粉中添加20%的黑小麦全麦粉时的混配面粉制作的面包品质较好。
（4）全粉中添加普通馒头粉，混合粉的蛋白质含量减小、湿面筋含量、面筋指数则无明显变化；粉质参数均降低，拉伸参数均增加。当添加量为20%时，馒头的感官品质与TPA较好。选择20%馒头粉的添加量作为搭配黑小麦全麦馒头粉的配粉。
In this paper, two samples form Yangling and Wugong districts as the raw materials，were made for whole wheat flour with peeling and traditional power-making. analysis on its’nutritional quality and processing quality; added different amounts of steamed bread andbread power to whole wheat power of black wheat, obtain the best proportion depending ondough rheilogical characteristics, sensory quality and TPA of steamed bread and bread.Effect of bran on flour qualities were analyzed by adding bran of different amounts anddifferent size.All the results were showed below:
1Peeling could improve the of the whole wheat flour, while its processing qualityrelatively reduced compared with black wheat flour. On the one hand, with peeling levelincreased, the minerals content decreased, VB1stained steady. At the same time, proteincontent gradually reduced, falling number and extensograms increased, final viscosity,break-down and setback reduced. On the other hand, comparing these two black wheatsamples, the water absorption, development time, stability and the valorimeter value of blackwhole wheat flour from Yangling increased with the peeling degree increased, whereas theblack whole wheat flour form Wugong showed opposite change. In conclusion，peelingtreatment could make effective use of nutritional characteristic of black wheat.
2With the amount of bran increased at the same size level, protein content waterabsorption,and softening degree increased, while stability, extension and extension areareduced, peak viscosity reduced, setback reduced before increased. With the size increased atthe same amount level, protein content water absorption,and softening degree increased,while developing time, resistance and extension area increased after reduced, but extensionreduced obviously. And peak viscosity dropped, setback increased after dropped.
3With the black whole wheat flour increasing, protein steady, wet gluten and glutenindex reduced, water absorption, developing time and extensograms of dough increased whilestability and valorimeter reduced. sensory qualities of bread reduced with volume reduced,but hardness, adhesiveness and springiness increased, cohesiveness steady, chewiness andresilience increased after reduced. Considering the effect of black whole wheat flour on doughrheological properties and bread qualities,20%of black whole wheat flour is the best choice.
4. Adding steamed bread flour resulted in protein content reduced, wet glutensignificantly increased, while gluten index didn’t change, farinogram were all reduced, butextensograph were all increased. sensory qualities and TPA test were best when steamed bread.So we choose20%steamed bread flour as blending with black whole wheat steamed breadflour.
引文
白云风,李文德,孙善澄,孙玉,裴自友.1997.黑粒小麦76号的营养品质及其几个理化特性,中国粮油学报,2000,15(2):6-9。
蔡欣,傅大平,郭进考,傅晓艺,史占良,李亚青,张国丛,贾丹,韩然.2010.高产保健型黑小麦新品种选育研究初报.河北农业科学,14(1):63-64,70
陈慧,张进萍,陆娅等.2008.应用超微粉碎技术制备全麦粉.粮食与油脂,8:8~11.
陈建省,田纪春,谢全刚,马凯,李国强,员艳苓.2010.麦麸添加量和粒度对小麦淀粉糊化特性的影响.中国粮油学报,11:18-24
陈志成,秦秋萍.2005a.黑小麦系列食品的研究与开发.粮食加工,(3):33~36,48.
陈志成,秦秋萍.2005b.黑小麦分层碾磨制粉技术研究.粮食加工,(1):8-12.
党斌,张国权.2011.黑小麦面片加工过程中色泽变化研究.粮食与油脂,5:11-14
党斌,杨席娟,张国权.2010.超微黑小麦麸皮粉与黑小麦面粉混合粉加工品质特性研究.粮食与油脂.(9):20~23
杜云建,赵巧玉,余军锁.2003.黑大麦乳酸菌饮料的研制.食品工业,(1):28~29
高向阳,冉慧慧,宋莲军,张小军.2005.微波消解快速测定特殊粒色小麦中10种金属元素.麦类作物学报,25(5):140-142
何一哲,宁军芬,郭仲民,赵晖.2008.中国发展生物强化功能食品的机遇与挑战.世界农业,(5):53-56.
胡秋辉,陈历程,吴丽丽.2001.黑小麦营养成分分析及其深加工制品前景展望.食品科学,22(10):50～52.）
胡新中,张国权,阎金婷,欧阳韶晖,师俊玲,郭波莉,罗勤贵.2003.黑小麦的加工品质性状研究.西部粮油科技,(5):18-21.
赖来展.1995a.黑色食品开拓研究.北京:中国农业出版社:11
赖来展.2001b.黑色食品加工工艺与配方.北京：科学技术文献出版社:23
李帮秀,宗学凤,张建奎.2004.黑粒小麦的营养特性研究.西南农业大学学报(自然科学版).26(6):753～738.
李春燕,封超年,王亚雷,张容,郭文善,朱新开,彭永欣.2007.小麦籽粒不同部位的矿质元素组成与其含量差异.植物生理学报,(6):1077-1081
李春燕,张正茂,何一哲,彭建,王大毛.2010.二次正交旋转组合设计优化黑小麦面包工艺配方.粮油加工,6:87-91
刘建伟,杨瑞征,毛根武,董德良,任小利.2011.馒头质构特性测定方法的研究（Ⅲ）.11:11-14
李娟,王莉,李晓,陈正行.2012.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工
李萌.2000.黑色烘焙制品发展状况初探.粮食与油脂,(2):31~32
李文德,孙善澄,任贵兴.2004.黑粒小麦特性及其开发利用的研究.中国调味品,1(1):9~11
李杏普,侯红军,刘玉平,兰素缺,祝玉英.2002.蓝、紫粒小麦的营养品质研究.华北农学报,17(1):21-24.
李应彪.2005.麦麸膳食纤维在面包中的应用研究.现代食品科技,22(1):97一99.
刘杰璞,王德良,张五九.2006.以黑小麦为辅料酿造啤酒的初步研究.酿酒,33(3),79~99
刘强,李佳佳,田建珍.2009.面粉品质参数对面制品品质的影响,包装与食品机械,29(6):50-54.业,1:39-41
刘树兴,王旭,屈耀峰.2002.黑小麦营养评价及其加工[J].粮食与油脂(10):33-34.
罗勤贵,解培妮,段旭昌.2004.黑小麦复合营养挂面加工技术研究.粮食与食品工业,11(3):5~8
裴自友,孙玉,孙善澄,闫贵云,任永康.2002.中国黑小麦研究利用现状.种子,2002(4):42-44.
曲敏.2011.“哈师”黑粒小麦全麦粉的品质评价.食品科学,15:43-45
邵继智.1996.膳食纤维与肠内营养.肠外与肠内营养,(1):55～71.
邵秀芝,苗延林,孙建全.2004.黑小麦粉的流变学特性及在食品中的应用研究.食品科技.(6):31-32
苏东民,齐兵建,赵仁勇,林江涛,李建钊.2008.漯珍一号黑小麦营养成分的初步评价.粮食与饲料工业,(8):1~2
石明生,袁桂英,焦镭.2003.黑麦仁香菇营养酱的研究.江苏调味副食品,20(6):22~23
孙玲,张名位,池建伟.1998.黑芝麻色素的提取条件和稳定性研究.中国粮油学报，13(4):53-58.
邵佩兰,徐明.2006.麦麸膳食纤维荞麦面条的工艺探讨,粮油加工,6:75-77.
孙善澄.2003.黑粒高营养小麦种植与加工利用].北京:金盾出版社
孙玉.1999.优质黑粒小麦76的营养价值与开发利用.中国食物与营养,(1):41~42
陶颜娟,钱海峰,朱科学.2008.麦麸膳食纤维对面团流变学性质的影响.中国粮油学报,(23)6:28-32）
汤开东,周生伟,白建军,石培春,曹连莆,李卫华,艾尼瓦尔.2011.黑粒小麦籽粒颜色的遗传分析.安徽农业科学,39(25):15239-15240,15242
唐晓珍,位思清,马明,张宪省,孙兰珍.2010.山农大黑、紫粒小麦全麦粉面条的品质评价.中国粮油学报,25(9):5~9
屠洁.2009.小麦粉的品质及营养强化.现代面粉工业，1:49-51
吕萍.2011.不同种类馒头的软硬度及其测试研究,现代面粉工业,25(4)
王爱艺.2006.浅谈黑小麦及其制粉工艺性能.面粉通讯,5:22-23
王立新.2004.黑小麦加工品质特性的研究.哈尔滨商业大学学报(自然科学版)20(5)
王晓东,孙玉珍,尹燕枰.2009.泰安红、黑粒小麦品系营养品质比较.中国粮油学报,24(4):28~31
王亚伟,张一鸣,申晓琳,唐金陵,张红印.2000.大豆膳食纤维在面包中的应用郑州粮油学院学报,21:75-77.
王元瑞.2011.大力推进全谷物营养健康食品的发展.现代面粉工业,4:1-3
薛效贤,张怀宁.2004.饼干桃酥加工工艺及工艺配方.北京:科学技术文献出版社:85
严晓鹏,王璋,许时婴.2008.酶制剂对于扶皮面包的改良研究.食品工业科技.(l):206-209.
杨纪红,李文德,褚西宁.2001.营养保型黑粒小麦酱油的研制.酿造技术,112(2):13~23
杨其林,杨刚,黄炅栋.2006.面包的实验室制作及简易评价方法.面粉通讯,4:33-35
杨瑞征,刘建伟,毛根武,董德良,张国栋.2010.馒头质构特性测定方法的研究（Ⅰ）.粮食与饲料工
袁鼎山.2006.剥皮制粉工艺中若干问题的探讨.面粉通讯,(5):20-21.
赵吉平,左联忠,王彩萍,侯小峰,郭鹏燕.2008.浅谈冬小麦汾黑麦1831选育及体会.陕西农业科学.(2):203–204
赵玉巧,王飞雪.2004.发酵黑小麦冰激淋的研制.食品工业,(1):12~13
赵文华,李书国,陈辉,任媛媛,魏彩娇.2008.麦麸膳食纤维对面团特性及中式面条品质的影响.食品与饲料工业,11:9-11
赵文华,魏彩娇,白瑞平.2009.麦麸膳食纤维对面团流变学特性及馒头品质的影响.粮食加工.34(3)
张国权,党斌,欧阳韶辉,罗勤贵,许倩倩.2007.几个黑小麦品种(系)蛋白质品质特性及其与面条蒸煮品质的关系.麦类作物学报.27(1):75~79
张雷雷,张铃,张耕野.2008. HACCP在超微粉碎符合营养全麦粉制备中的应用研究初探.食品工程，3:63-65.2
郑建仙.1999.功能性食品(第三卷).北京:中国轻工业出版社:69
Ahmed A, Anjum FM, Rehman S U, Randhawa M A, Farooq U.2008. Bioavailability of calcium，iron andzinc fortified whole wheat flour chapatti. Plant Foods Hum Nutr.63(1):7-13
Ai S,Jamila M,Sidau J S.2004. Developing functional foods using red palmolein IV.Tocopherols andtocotrienols.Food Chemistry,(4):579~583
Alam S, Shah H U, Saleemullah, Riaz A.2007. Comparative studies on storage stability of ferrous iron inwhole wheat flour and flat bread(naan).Int J Food Sci Nutr,58(1):54-62
American Association of Cereal Chemistry(AACC).1995. Methods61-02for RVA.9th ed. St. Pau,l MN:AACC
Azizi M H,Rajabazdeh N,Riahi E.2003. Effect of mono-diglyceride and lecithin on dough rheologicalcharacteristics and quality of flat bread.Lebensm.–Wiss.U.-Technol,(36):189-193
Barcenas M E,Rosell C M.2005. Effect of HPMC addition on the microstructure,quality and aging ofwheat bread.Food Hydrocolloids,19:1037~1043
Courtin C M, Roelants A,delcour J A.1999. Ractionation-constitution experiments provide insight into therole of endoxylanases in bread-making..Journal of Agricultural and Food Chemistry,47:1840-1847
Glatterar J,Heinisch J,SennT A.2002. Study on the suitability of unmalted triticaleasa brewing adjunct.Journal American Society Of Brewing Chimists,60(4):181~187
Gómez M, Ronda F,. Blanco C A,Pedro A.2003. Effect of dietary fibre on dough rheology and breadquality, European Food Research and Technology,216:51-56
Hemery Y,Rouau X, Dragan C.2009. Electrostatic properties of wheat bran and its constitutivelayers:Infuence of particle size, composition, and moisture content. Journal of Food Engineering,93:114-124
Indrani D,Prabhasankar P,Rajiv J,Rao G V.2007. Influence of whey protein concentrate on the rheologicalcharaceristics of dough,microstructure and quality of unleavened flat bread(parotta).FoodRes.Int,40:1254~1260
Izydorczyk M S and Biliaderis C G.1995. Cereal arabinoxylans: advances in structure andphysicochemical propertie, Carbohydrate Polymers,28:33-48
James P.1985. In Dietary Fiber Depleted Food sand Disease. Lon2don:AcademicPress
Kay M. Behall.1999. The Effect of Particle Size of Whole-Grain Flour on Plasma Glucose, Insulin，Glucagon and Thyroid-Stimulating Hormone in Humans.Journal of the American College of Nutrition.18(6):591-597.
Levrat-Verny,MA,Coudray,C,Bellanger,J,Lopez,HW,Demigne,C,Rayssiguier,Y,Remesy,C.1999. Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats. BritishJournal of Nutrition,82:17~21
Manas E.1994. Ethanolic precipitation:A Souce of Error in Dietary Fiber Determination. Food Chem.(4):351～355
Pomeravz Y.1997. Fiber in bread making-effects on functional properties. Cereal Chemistry,54:25-41
Lai C S,Hoseney R C,Davis A B.1989. Effects on functional properities.Cereal Chemistry,66:217-219
Ozen O and Hamit K.1997. Unexpected Strengthening Effects of a Coarse Wheat Branon DoughRheological Properties and Baking Quality.Journal of Cereal Science.(25):77-78
S Huang and R. Moss.Light.199l. Microscopy observation on The Mechanism of Dough Developmentin Chinese Steamed Bread Production. Food Structure.(10):289-293
Sidi H and R.Moss.Light.199l. Microscopy observation on The Mechanism of Dough Development inChinese Steamed Bread Production.FoodStrUcture.(10):289-29
Sudha M L, Vetrimani R, Leelavathi K.2007. Influence of fiber from different cereals on the rheologicalcharacteristics of wheat flour dough on biscuit quality. Food Chemistry,100:1365-1370
Valiente C,Esteban R M,Molla. Lopenz-andreu F J.1994. Roasting Effects on Dietary Fiber Compositionof Cocoa Beans. Food Science,(1):123～124
Xie X, Cui S W, Li W, et al.2008. Isolation and characterization of wheat starch.Food ResearchInterational,41:882-887
Zhang D,Moore W R.1997. Effect of wheat bran particle size on dough rheological properties. Journal ofthe Science of Food and Agriculture,74:490-496
Zhang D,Moore W R.1999. Wheat bran particle size effects on bread baking performance and quality.Journal of the Science of Food and Agriculture,79:805-809
zydorczyk M S，Biliaderis C G.1995. Cereal arabinoxylans: Advances in structure and physicochemicalProperties.Carbohydrate Polymers,28:33-4
蔡欣,傅大平,郭进考,傅晓艺,史占良,李亚青,张国丛,贾丹,韩然.2010.高产保健型黑小麦新品种选育研究初报.河北农业科学,14(1):63-64,70
陈慧,张进萍,陆娅等.2008.应用超微粉碎技术制备全麦粉.粮食与油脂,8:8~11.
陈建省,田纪春,谢全刚,马凯,李国强,员艳苓.2010.麦麸添加量和粒度对小麦淀粉糊化特性的影响.中国粮油学报,11:18-24
陈志成,秦秋萍.2005a.黑小麦系列食品的研究与开发.粮食加工,(3):33~36,48.
陈志成,秦秋萍.2005b.黑小麦分层碾磨制粉技术研究.粮食加工,(1):8-12.
党斌,张国权.2011.黑小麦面片加工过程中色泽变化研究.粮食与油脂,5:11-14
党斌,杨席娟,张国权.2010.超微黑小麦麸皮粉与黑小麦面粉混合粉加工品质特性研究.粮食与油脂.(9):20~23
杜云建,赵巧玉,余军锁.2003.黑大麦乳酸菌饮料的研制.食品工业,(1):28~29
高向阳,冉慧慧,宋莲军,张小军.2005.微波消解快速测定特殊粒色小麦中10种金属元素.麦类作物学报,25(5):140-142
何一哲,宁军芬,郭仲民,赵晖.2008.中国发展生物强化功能食品的机遇与挑战.世界农业,(5):53-56.
胡秋辉,陈历程,吴丽丽.2001.黑小麦营养成分分析及其深加工制品前景展望.食品科学,22(10):50～52.）
胡新中,张国权,阎金婷,欧阳韶晖,师俊玲,郭波莉,罗勤贵.2003.黑小麦的加工品质性状研究.西部粮油科技,(5):18-21.
赖来展.1995a.黑色食品开拓研究.北京:中国农业出版社:11
赖来展.2001b.黑色食品加工工艺与配方.北京：科学技术文献出版社:23
李帮秀,宗学凤,张建奎.2004.黑粒小麦的营养特性研究.西南农业大学学报(自然科学版).26(6):753～738.
李春燕,封超年,王亚雷,张容,郭文善,朱新开,彭永欣.2007.小麦籽粒不同部位的矿质元素组成与其含量差异.植物生理学报,(6):1077-1081
李春燕,张正茂,何一哲,彭建,王大毛.2010.二次正交旋转组合设计优化黑小麦面包工艺配方.粮油加工,6:87-91
刘建伟,杨瑞征,毛根武,董德良,任小利.2011.馒头质构特性测定方法的研究（Ⅲ）.11:11-14
李娟,王莉,李晓,陈正行.2012.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工
李萌.2000.黑色烘焙制品发展状况初探.粮食与油脂,(2):31~32
李文德,孙善澄,任贵兴.2004.黑粒小麦特性及其开发利用的研究.中国调味品,1(1):9~11
李杏普,侯红军,刘玉平,兰素缺,祝玉英.2002.蓝、紫粒小麦的营养品质研究.华北农学报,17(1):21-24.
李应彪.2005.麦麸膳食纤维在面包中的应用研究.现代食品科技,22(1):97一99.
刘杰璞,王德良,张五九.2006.以黑小麦为辅料酿造啤酒的初步研究.酿酒,33(3),79~99
刘强,李佳佳,田建珍.2009.面粉品质参数对面制品品质的影响,包装与食品机械,29(6):50-54.业,1:39-41
刘树兴,王旭,屈耀峰.2002.黑小麦营养评价及其加工[J].粮食与油脂(10):33-34.
罗勤贵,解培妮,段旭昌.2004.黑小麦复合营养挂面加工技术研究.粮食与食品工业,11(3):5~8
裴自友,孙玉,孙善澄,闫贵云,任永康.2002.中国黑小麦研究利用现状.种子,2002(4):42-44.
曲敏.2011.“哈师”黑粒小麦全麦粉的品质评价.食品科学,15:43-45
邵继智.1996.膳食纤维与肠内营养.肠外与肠内营养,(1):55～71.
邵秀芝,苗延林,孙建全.2004.黑小麦粉的流变学特性及在食品中的应用研究.食品科技.(6):31-32
苏东民,齐兵建,赵仁勇,林江涛,李建钊.2008.漯珍一号黑小麦营养成分的初步评价.粮食与饲料工业,(8):1~2
石明生,袁桂英,焦镭.2003.黑麦仁香菇营养酱的研究.江苏调味副食品,20(6):22~23
孙玲,张名位,池建伟.1998.黑芝麻色素的提取条件和稳定性研究.中国粮油学报，13(4):53-58.
邵佩兰,徐明.2006.麦麸膳食纤维荞麦面条的工艺探讨,粮油加工,6:75-77.
孙善澄.2003.黑粒高营养小麦种植与加工利用].北京:金盾出版社
孙玉.1999.优质黑粒小麦76的营养价值与开发利用.中国食物与营养,(1):41~42
陶颜娟,钱海峰,朱科学.2008.麦麸膳食纤维对面团流变学性质的影响.中国粮油学报,(23)6:28-32）
汤开东,周生伟,白建军,石培春,曹连莆,李卫华,艾尼瓦尔.2011.黑粒小麦籽粒颜色的遗传分析.安徽农业科学,39(25):15239-15240,15242
唐晓珍,位思清,马明,张宪省,孙兰珍.2010.山农大黑、紫粒小麦全麦粉面条的品质评价.中国粮油学报,25(9):5~9
屠洁.2009.小麦粉的品质及营养强化.现代面粉工业，1:49-51
吕萍.2011.不同种类馒头的软硬度及其测试研究,现代面粉工业,25(4)
王爱艺.2006.浅谈黑小麦及其制粉工艺性能.面粉通讯,5:22-23
王立新.2004.黑小麦加工品质特性的研究.哈尔滨商业大学学报(自然科学版)20(5)
王晓东,孙玉珍,尹燕枰.2009.泰安红、黑粒小麦品系营养品质比较.中国粮油学报,24(4):28~31
王亚伟,张一鸣,申晓琳,唐金陵,张红印.2000.大豆膳食纤维在面包中的应用郑州粮油学院学报,21:75-77.
王元瑞.2011.大力推进全谷物营养健康食品的发展.现代面粉工业,4:1-3
薛效贤,张怀宁.2004.饼干桃酥加工工艺及工艺配方.北京:科学技术文献出版社:85
严晓鹏,王璋,许时婴.2008.酶制剂对于扶皮面包的改良研究.食品工业科技.(l):206-209.
杨纪红,李文德,褚西宁.2001.营养保型黑粒小麦酱油的研制.酿造技术,112(2):13~23
杨其林,杨刚,黄炅栋.2006.面包的实验室制作及简易评价方法.面粉通讯,4:33-35
杨瑞征,刘建伟,毛根武,董德良,张国栋.2010.馒头质构特性测定方法的研究（Ⅰ）.粮食与饲料工
袁鼎山.2006.剥皮制粉工艺中若干问题的探讨.面粉通讯,(5):20-21.
赵吉平,左联忠,王彩萍,侯小峰,郭鹏燕.2008.浅谈冬小麦汾黑麦1831选育及体会.陕西农业科学.(2):203–204
赵玉巧,王飞雪.2004.发酵黑小麦冰激淋的研制.食品工业,(1):12~13
赵文华,李书国,陈辉,任媛媛,魏彩娇.2008.麦麸膳食纤维对面团特性及中式面条品质的影响.食品与饲料工业,11:9-11
赵文华,魏彩娇,白瑞平.2009.麦麸膳食纤维对面团流变学特性及馒头品质的影响.粮食加工.34(3)
张国权,党斌,欧阳韶辉,罗勤贵,许倩倩.2007.几个黑小麦品种(系)蛋白质品质特性及其与面条蒸煮品质的关系.麦类作物学报.27(1):75~79
张雷雷,张铃,张耕野.2008. HACCP在超微粉碎符合营养全麦粉制备中的应用研究初探.食品工程，3:63-65.2
郑建仙.1999.功能性食品(第三卷).北京:中国轻工业出版社:69
Ahmed A, Anjum FM, Rehman S U, Randhawa M A, Farooq U.2008. Bioavailability of calcium，iron andzinc fortified whole wheat flour chapatti. Plant Foods Hum Nutr.63(1):7-13
Ai S,Jamila M,Sidau J S.2004. Developing functional foods using red palmolein IV.Tocopherols andtocotrienols.Food Chemistry,(4):579~583
Alam S, Shah H U, Saleemullah, Riaz A.2007. Comparative studies on storage stability of ferrous iron inwhole wheat flour and flat bread(naan).Int J Food Sci Nutr,58(1):54-62
American Association of Cereal Chemistry(AACC).1995. Methods61-02for RVA.9th ed. St. Pau,l MN:AACC
Azizi M H,Rajabazdeh N,Riahi E.2003. Effect of mono-diglyceride and lecithin on dough rheologicalcharacteristics and quality of flat bread.Lebensm.–Wiss.U.-Technol,(36):189-193
Barcenas M E,Rosell C M.2005. Effect of HPMC addition on the microstructure,quality and aging ofwheat bread.Food Hydrocolloids,19:1037~1043
Courtin C M, Roelants A,delcour J A.1999. Ractionation-constitution experiments provide insight into therole of endoxylanases in bread-making..Journal of Agricultural and Food Chemistry,47:1840-1847
Glatterar J,Heinisch J,SennT A.2002. Study on the suitability of unmalted triticaleasa brewing adjunct.Journal American Society Of Brewing Chimists,60(4):181~187
Gómez M, Ronda F,. Blanco C A,Pedro A.2003. Effect of dietary fibre on dough rheology and breadquality, European Food Research and Technology,216:51-56
Hemery Y,Rouau X, Dragan C.2009. Electrostatic properties of wheat bran and its constitutivelayers:Infuence of particle size, composition, and moisture content. Journal of Food Engineering,93:114-124
Indrani D,Prabhasankar P,Rajiv J,Rao G V.2007. Influence of whey protein concentrate on the rheologicalcharaceristics of dough,microstructure and quality of unleavened flat bread(parotta).FoodRes.Int,40:1254~1260
Izydorczyk M S and Biliaderis C G.1995. Cereal arabinoxylans: advances in structure andphysicochemical propertie, Carbohydrate Polymers,28:33-48
James P.1985. In Dietary Fiber Depleted Food sand Disease. Lon2don:AcademicPress
Kay M. Behall.1999. The Effect of Particle Size of Whole-Grain Flour on Plasma Glucose, Insulin，Glucagon and Thyroid-Stimulating Hormone in Humans.Journal of the American College of Nutrition.18(6):591-597.
Levrat-Verny,MA,Coudray,C,Bellanger,J,Lopez,HW,Demigne,C,Rayssiguier,Y,Remesy,C.1999. Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats. BritishJournal of Nutrition,82:17~21
Manas E.1994. Ethanolic precipitation:A Souce of Error in Dietary Fiber Determination. Food Chem.(4):351～355
Pomeravz Y.1997. Fiber in bread making-effects on functional properties. Cereal Chemistry,54:25-41
Lai C S,Hoseney R C,Davis A B.1989. Effects on functional properities.Cereal Chemistry,66:217-219
Ozen O and Hamit K.1997. Unexpected Strengthening Effects of a Coarse Wheat Branon DoughRheological Properties and Baking Quality.Journal of Cereal Science.(25):77-78
S Huang and R. Moss.Light.199l. Microscopy observation on The Mechanism of Dough Developmentin Chinese Steamed Bread Production. Food Structure.(10):289-293
Sidi H and R.Moss.Light.199l. Microscopy observation on The Mechanism of Dough Development inChinese Steamed Bread Production.FoodStrUcture.(10):289-29
Sudha M L, Vetrimani R, Leelavathi K.2007. Influence of fiber from different cereals on the rheologicalcharacteristics of wheat flour dough on biscuit quality. Food Chemistry,100:1365-1370
Valiente C,Esteban R M,Molla. Lopenz-andreu F J.1994. Roasting Effects on Dietary Fiber Compositionof Cocoa Beans. Food Science,(1):123～124
Xie X, Cui S W, Li W, et al.2008. Isolation and characterization of wheat starch.Food ResearchInterational,41:882-887
Zhang D,Moore W R.1997. Effect of wheat bran particle size on dough rheological properties. Journal ofthe Science of Food and Agriculture,74:490-496
Zhang D,Moore W R.1999. Wheat bran particle size effects on bread baking performance and quality.Journal of the Science of Food and Agriculture,79:805-809
zydorczyk M S，Biliaderis C G.1995. Cereal arabinoxylans: Advances in structure and physicochemicalProperties.Carbohydrate Polymers,28:33-4