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Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality
Journal of Food Processing and Preservation ( IF 2.5 ) Pub Date : 2020-07-27 , DOI: 10.1111/jfpp.14838
Bo Zhao 1 , Lili Wang 1 , Jiaying Shang 2 , Liya Liu 1 , LiTao Tong 1 , Xianrong Zhou 1 , Shanshan Wang 3 , Yuhong Zhang 3 , Sumei Zhou 1
Affiliation  

The factors restricting the development of hull‐less barley (HB) were the low flour yield in the roller milling and the poor quality of its products. In this work, the pearling combined with the modified milling flow was used to increase the flour yield by improving the separation efficiency of bran and endosperm. Moreover, HB flour was prepared by roller milling with different parameters, and the quality of noodles containing 50% HB flour was evaluated. Pearling 20% followed by roller milling was an effective way to improve the grinding characteristics of HB, which is illustrated mainly in flour yield and the β‐glucan content of flour increase by 24.1% and 66.3%, and the total dietary fiber content of bran was improved by 82.7%. Under the same condition of pearling and milling, noodles with 50% HB flour had better texture properties and overall acceptability.

中文翻译:

珍珠化在无壳大麦改良碾磨中的应用及其对面条品质的影响

限制无壳大麦(HB)发展的因素是辊磨中面粉产量低以及产品质量差。在这项工作中,采用珠光处理和改进的研磨流程相结合,通过提高麸皮和胚乳的分离效率来提高面粉产量。此外,通过用不同参数的辊磨来制备HB粉,并评估包含50%HB粉的面条的质量。珍珠化20%,然后进行辊磨是改善HB研磨特性的有效方法,主要表现在面粉的产量和面粉中β-葡聚糖含量分别增加了24.1%和66.3%,以及麸皮的膳食纤维总量改善了82.7%。在珠光磨的相同条件下,
更新日期:2020-07-27
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