面粉营养强化关键技术及制品安全性

以营养强化面粉为研究对象,概述了国内营养强化面粉生产的现状以及面粉营养强化的相关原则,提出了保护与稳定营养素活性、合理设计面粉强化工艺、控制营养素与面粉的混合均匀度、建立以HACCP体系为核心的安全保障体系等是确保营养强化面粉质量的关键.     

面粉品种的市场需求与研究开发

本文分析了面粉市场的产品需求,认为面粉消费存在明显的层次特征.在面粉产量远供大于求的条件下,应努力以市场为导向,生产价廉物美的面粉产品,以满足不同的需求,面粉生产应该逐渐向专用粉方向发展,并加强营养强化面粉的研究与开发.     

老年保健面粉配方及工艺探讨

我国小麦制粉发展趋势是开展粮食精、深加工，提高粮食产品的技术含量。为适应这一趋势并填补我国强化面粉研究之空白，以老年保健面粉为例，对强化面粉配方和加工工艺进行了探讨。     

叶酸强化面粉贮藏加工过程中叶酸稳定性的研究

以人工制备叶酸强化面粉为测试样品,研究了不同包装材料与不同贮藏温度对叶酸强化面粉中叶酸稳定性的影响;并将叶酸强化面粉制成馒头、冷鲜面、面包、曲奇,以这些为测试样品,检测了加工过程中叶酸强化粉产品的叶酸损失率。     

大豆蛋白肽对面条质构和蒸煮品质的影响

在可控条件下制备了水解度(DH)为4％、7％和9％的大豆蛋白肽(SPP),以面粉质量3％替代面粉制备强化面条,考察SPP对面条品质的影响.结果 表明:在相同DH条件下制备的SPP强化面条其品质差异不大,其弹性、回复性和内聚性组间差异不明显,硬度、咀嚼性和拉断力略有差异,但其差异性小于不同DH条件下制备的强化面条.     

双螺杆挤压工艺对大麦面粉中水溶性戊聚糖含量的影响

本文探讨了双螺杆挤压机在不同的工艺条件下对两种大麦CDCCandle(以含蜡质淀粉为主)和Phoenix(以含普通淀粉为主)面粉中的水溶性戊聚糖(WSP)含量的影响,以及不同温度(30、45、65和85℃)段下WSP含量的变化。经挤压处理后面粉中的WSP明显高于没有经挤压处理的面粉,在CDCCandle大麦面粉中WSP的含量随着挤压的温度和湿度增大而增加,但在Phoenix面粉中WSP的含量随着挤压的温度的上升而有降低的趋势。经分析表明戊聚糖的水溶性越小,其阿拉伯糖与木糖(A/X)之比值越小。在未经挤压处理的面粉中,CDCCandle大麦面粉中所含的膳食纤维、β-葡聚糖和戊聚糖的含量均高于Phoenix大麦面粉。     

“面粉营养强化”将促面粉企业整合

20 0 3年11月18～19日,在武汉举行了全国面粉行业高峰论坛,与会专家认为,企业生产营养强化面粉是必然趋势,由于添加营养成分对生产企业的制造工艺和资金供给都提出了更高要求,因此面粉营养强化的实施将加快面粉企业整合的步伐。在此次高峰论坛上,来自全国各省(市)的百余家大、中型面粉生产加工企业代表向全国面粉加工企业和销售单位发出倡仪:通过企业的共同努力,让广大消费者吃上优质、安全的放心面粉“面粉营养强化”将促面粉企业整合@晓雯     

全谷小米面粉加工中纤维素强化工艺研究

考察全谷小米面粉加工中纤维素强化工艺。采用酸碱水浴法提取谷壳纤维素,应用正交试验确定小米谷壳纤维素的最佳提取工艺。与小米面粉以适当比例混合制成全谷小米面粉。纤维素最佳提取工艺条件为:硝酸浸提液p H=3,Na OH浸提液p H=12,液固比1∶15(g/m L),提取时间60 min。此条件下小米谷壳纤维素的提取率为(86.09±0.15)%。纤维素在小米面粉中的添加量为11%。     

营养强化对速冻馒头品质影响规律研究

研究以普通小麦面粉为原料,考察了挤压改性大豆分离蛋白、营养素强化剂以及两者复配对速冻馒头品质特性的影响。结果表明,普通面粉的质量指数为72.00,添加改性蛋白后面粉的质量指数上升为75.00,添加营养素后面粉的质量指数下降为65.00,复配强化面粉的质量指数为70.50,复配强化对面粉粉质特性无显著性影响。同时通过面团拉伸试验表明:与普通面团的拉伸特性相比,改性蛋白强化面团和营养素强化面团其拉伸特性具有一定程度的降低,而复配强化面团其拉伸特性变化不显著。普通馒头、改性蛋白强化馒头、营养素强化馒头以及复配强化馒头的硬度与咀嚼性随着冷冻时间的增长呈现逐步下降的趋势,但馒头弹性无明显变化。不同营养强化面团经冷冻贮藏后所做馒头的比容、外观、色泽、口感和总评分均降低,但改性蛋白强化馒头的品质最好。添加改性蛋白可以提高馒头的感官品质特性,同时添加改性蛋白和营养素对馒头的感官品质无显著性影响,但可以增加其营养价值。研究结果可为营养强化速冻馒头的生产提供一定的理论基础。     

老年保健面粉配方及工艺探讨

我国小麦制粉发展趋势是精、深加工、提高粮食产品的技术含量。本文以老年保健面粉为例在强化面粉面粉和配方和工艺方面作一简要探讨。     

Comparison of enhancement in bioaccessible iron and zinc in native and fortified high‐phytate oilseed and cereal composites by activating endogenous phytase

In developing countries, iron and zinc deficiencies are mostly attributable to poor bioavailability of iron and zinc. The study aimed at enhancing the bioaccessibility of minerals in high‐phytate oilseed and cereal flour mixes by activating the intrinsic phytase of wheat flour. The flour mixes were fortified with iron and zinc separately for comparison. The flour mixes were incubated at optimum conditions of temperature and pH for phytase activation. Phytase activation enhanced bioaccessible iron by 43–162% in native and 40–168% in fortified wheat–soya, 83–192% in native and 97–240% in fortified wheat–groundnut flour mixes in relation to control flour mixes. Bioaccessible zinc was enhanced by 87–183% in native and 30–113% in fortified wheat–soya, 31–65% in native and 61–186% in fortified wheat–groundnut flour mixes. Endogenous phytase activation was effective in enhancing bioaccessibility of iron and zinc in native and fortified flour composites economically.     

富硒营养强化面粉开发与生产的研究

概述了富硒营养强化面粉的开发与生产的过程。重点介绍了硒营养素的选择,麦芽硒添加量的确定,富硒面粉流变学实验及制成品实验,富硒面粉技术标准确定,富硒面粉的中试生产等过程,为推动硒营养强化技术的进一步发展提供了依据。     

大豆蛋白在面包中应用的研究

本课题对大豆蛋白在面包中的应用进行了研究,确定了将脱脂豆粉添加于面粉制作大豆蛋白强化面包的配方和工艺条件。所做强化面包体积增大,面包心无粘感,无豆腥味,其蛋白质含量比未强化前提高50％以上,并且面包重量增加、抗老化性提高,各项质量指标均符合我国面包质量标准。     

我国营养强化面粉研究发展现状、存在问题及对策

该文介绍小麦面粉营养学特性、存在问题、作为营养强化载体优势;综述我国营养强化面粉发展现状,对营养强化面粉生产中关键技术进行研究,提出采用微胶囊化技术有利于营养素活性在面粉储存、加工过程中稳定。     

营养强化面粉对山西神经管畸形高发地区育龄妇女血清叶酸、同型半胱氨酸及VB_(12)的影响

目的在神经管畸形高发地区,观察营养强化面粉干预后育龄妇女血清叶酸、同型半胱氨酸及VB12变化。方法在山西省吕梁地区强化面粉覆盖的10个乡镇和未覆盖的3个乡镇中,选择18～39岁育龄妇女218人,进行营养强化面粉干预研究,干预组155人,食用维生素B1、维生素B2、铁、锌、叶酸5种营养素强化面粉,对照组63人,未食用强化面粉。干预组在食用营养强化面粉20个月后采集空腹静脉血,测定血清叶酸、同型半胱氨酸、维生素B12。结果两组血清叶酸、同型半胱氨酸、维生素B12差异有统计学意义(P<0.000 1)。干预组血清叶酸水平11.1ng/ml高于对照组的8.1 ng/ml,干预组同型半胱氨酸水平12.91μmol/L低于对照组的21.77μmol/L,两组维生素B12都在较低水平,但干预组220.5 pg/ml高于对照组173.5 pg/ml。对照组和干预组的叶酸缺乏率分别为11.9%和6.0%,高同型半胱氨酸率分别为69.5%和24.3%,维生素B12缺乏率分别为61.4%和43.9%。结论两组受试人群普遍存在维生素B12营养缺乏状况;项目地区存在较为严重的高同型半胱氨酸血症发生率状况;采用强化面粉进行20个月干预后...     

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.     

Effect of Defatted Soybean and Soybean Isolate Fortification on the Nutritional, Physical, Chemical and Sensory Properties of Wheat Flour Tortillas

Wheat flour fortified with 11.1% defatted soybean meal (SBM) or 5.6% soybean isolate (SBI) was processed into flour tortillas. Fortified tortillas contained 35% more protein and twice as much lysine as the 100% wheat flour tortilla. Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough. The SBM fortified tortilla had better texture (P < 0.05) than the 100% wheat flour tortilla and similar flavor and color (P > 0.05). Rats fed fortified tortillas gained three times as much weight and doubled the protein efficiency ratio (PER) when compared to rats fed wheat flour tortillas. The apparent biological and net protein utilization values of the fortified tortillas were similar (P > 0.05) and higher (P < 0.05) than the wheat flour tortilla. The SBI fortified tortilla had a higher apparent protein digestibility (P < 0.05) than the 100% wheat flour and SBM fortified tortillas.     

Folic Acid-fortified Flour: Optimised and Fast Sample Preparation Coupled with a Validated High-Speed Mass Spectrometry Analysis Suitable for a Fortification Monitoring Program

In Australia, folic acid (FA) has been mandatorily added to bread making flour (non-organic wheat flour) since September 2009. The objective of FA fortification is to reduce the prevalence of neural tube defects. This study validated a quantitative assay to determine FA in fortified flour using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). For this purpose, a procedure of aqueous extraction followed by solid phase extraction (SPE) was developed for isolating FA from fortified flour samples. SPE using phenyl cartridges is more selective and avoids the high sodium concentrations used to elute FA from ion exchange sorbents. The validated method is linear over the range 0.024–14 μg/g flour. Absolute recovery of FA was 89 %; inter-day variability coefficient of variation (CV) was 11 % and limit of detection (LOD) was 9.8 ng/g flour. The experimental data revealed that the majority of commercially fortified bread premixes and flour had mean FA concentrations lower than the minimum mandated level of 200 μg/100 g flour. The findings of this study support the need for regular monitoring of actual fortification levels by the Australian States and Territories.     

Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

Breads were prepared from wheat flour supplemented with 0,10,20 and 30% ungerminated or germinated chickpea flour to determine the influence of germination on the sensory acceptability of the baked products. Rheological characteristics of the flours were evaluated by the Brabender farinograph and viscoamylograph, using a wheat flour control. Farinograph development and stability times decreased, and amylograph peak viscosities increased for all fortified flours. Germinated flours showed greater retrogradation upon cooling. Most sensory characteristics of fortified breads did not differ significantly, but the chickpea loaf fortified with 10% germinated flour did not compare favourably with the control.     

Garbanzo Bean Flour Usage in Cantonese Noodles

Cantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noodles. Noodles fortified with flour containing small particles of garbanzo bean fractions had higher TPA parameters and lower cooking loss than those fortified with large particles. The L* values of Cantonese noodle doughs slightly decreased with garbanzo bean substitution and b* values increased significantly. Essential amino acid contents of noodles were increased by garbanzo bean fortification.