籽粒含水量对荞麦与沙米全粉性能的影响

以不同含水量的甜荞麦和沙米为原料，通过旋风粉碎制备全粉，对比分析了籽粒含水量对两种全粉性能的影响。结果表明，荞麦中淀粉含量显著（P<0.05）高于沙米，而其蛋白质、脂肪和粗纤维含量均显著（P<0.05）低于沙米；两种全粉的粒径、吸油量和膨胀度均随籽粒含水量的升高呈现增大趋势；荞麦全粉的吸水量和弹性模量随籽粒含水量增大而显著（P<0.05）降低，但沙米全粉两特征值的变化与之相反；籽粒含水量对荞麦全粉破损淀粉含量没有显著影响，沙米全粉的破损淀粉含量随着籽粒含水量增大显著（P<0.05）降低；荞麦全粉的糊化黏度特征值及凝胶硬度均高于沙米全粉，而黏弹性和热焓值低于沙米全粉；不同含水量籽粒所得沙米全粉破损淀粉含量和粒径的差异对其膨胀度、溶解度、糊化特征值、糊化焓和面团流变学特性等性能参数产生了显著（P<0.05）影响。这些结果说明沙米全粉与荞麦全粉粉质特性不同，通过改变籽粒含水量可调控沙米全粉的加工性能。本研究将为沙米作为面制食品新资源的高值化利用提供理论支撑，为确保国家粮食安全助力。

Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and Agriophyllum squarrosum

The effects of grain water content on the properties of sweet buckwheat and Agriophyllum squarrosum (A. squarrosum) flour prepared by cyclone pulverization were studied. The results showed that the starch content of whole buckwheat flour was significantly (P<0.05) higher than that of whole A. squarrosum flour, while the protein, fat and crude fiber contents of buckwheat flour were significantly (P<0.05) lower than that of which. The grain size, oil absorption and expansion power of two kinds of flour increased with the increase of grain water content. The water absorption and elastic modulus of whole buckwheat flour decreased significantly (P<0.05) with the increase of grain water content, but the changes of the two characteristic values of A. squarrosum flour were opposite. Grain water content had no significant effect on damaged starch content of whole buckwheat flour, but the damaged starch content of whole A. squarrosum flour decreased significantly (P<0.05) with the increase of grain water content. The values of gelatinization viscosity and gel hardness of buckwheat flour were higher than that of whole A. squarrosum flour, while the viscoelasticity and enthalpy of buckwheat flour were lower than that of whole A. squarrosum flour. The difference of damaged starch content and grain size of whole A. squarrosum flour with different water content had significant (P<0.05) effects on its expansion degree, solubility, gelatinization characteristic value, gelatinization enthalpy and dough rheological properties. These results indicated that the properties of whole A. squarrosum flour were different from buckwheat flour, and the processing properties of whole A. squarrosum flour could be controlled by changing the grain water content. This study will provide theoretical support for the high-value utilization of A. squarrosum seeds as a new food resource and help ensure national food security.