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首页> 外文期刊>Journal of food engineering >Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill
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Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill

机译：辊磨机对小麦全粉及其料流的化学和扫描电子显微镜研究

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Wheat whole-meal (WWM) flour is commonly used in Asian breads such as roll and chapati. WWM has higher damaged starch and ash content. Unlike wheat flour, WWM contains the some amount of bran. This is due to during the milling process of WWM; larger bran particles are preferably sifted out, leaving smaller bran particles. Chemical and microstructure changes occurring during processing of wheat into WWM were evaluated by analyzing mill stream (C4, C5 and WWM) samples from a pilot mill. The ash content was 0.43%, 0.90% and 0.75%; while damaged starch content was 8.30%, 10.70% and 10.31% in C4, C5 and WWM streams, respectively. Ash and damaged starch contents were higher in C5 stream as compared to the C4 stream. However, both these parameters were lower in the case of WWM stream, which was a homogenized mixture of C4, and C5 streams. A similar trend was observed for the protein contents of C4, C5 and WWM streams. Scanning electron microscopy (SEM) studies showed A type (lenticular shaped) starch granules without much structural deformation in the C4 stream. On the other hand, deformed A-type and intact B-type (spherical shaped) starch granules were seen in the C5 stream. A WWM stream micrograph revealed a combination of deformed and intact starch granules embedded in the protein matrix. Hence, the present study indicated that there is a relationship between chemical characteristics and microstructure of WWM.
机译：小麦全麦（WWM）面粉通常用于亚洲面包，例如面包卷和薄煎饼。 WWM的受损淀粉和灰分含量更高。与小麦粉不同，WWM包含一定量的麸皮。这是由于在WWM的铣削过程中造成的。优选筛出较大的麸皮颗粒，而留下较小的麸皮颗粒。通过分析来自中试工厂的工厂物流（C4，C5和WWM）样品，评估了小麦加工成WWM过程中发生的化学和微观结构变化。灰分分别为0.43％，0.90％和0.75％； C4，C5和WWM物流中的受损淀粉含量分别为8.30％，10.70％和10.31％。与C4物流相比，C5物流中的灰分和受损的淀粉含量更高。但是，在WWM流（这是C4和C5流的均质混合物）的情况下，这两个参数都较低。对于C4，C5和WWM流的蛋白质含量，观察到了类似的趋势。扫描电子显微镜（SEM）研究表明，A型（透镜状）淀粉颗粒在C4流中没有太大的结构变形。另一方面，在C5流中观察到变形的A型和完整的B型（球形）淀粉颗粒。 WWM流显微照片显示，蛋白质基质中嵌入了变形和完整的淀粉颗粒。因此，本研究表明，WWM的化学特性与微观结构之间存在关系。

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