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首页> 外文期刊>Journal of the Institute of Brewing >The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet(Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods
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The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet(Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods

机译：响应面法优化无谷食品原料小米（Panicum miliaceum L.）的制麦条件

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摘要

Response surface methodology was used to investigate the influence of the three malting parameters, i.e. degree of steeping, germination time, and temperature on the quality of proso millet malt. Each predictor variable was tested at three levels. Germination times varied from 5, 6, and 7 days, degrees of steeping were 44, 48, and 52%, and germination temperatures were 16, 20, and 24℃. A set kilning temperature of 65℃ was used for all malts. A series of malt quality parameters were investigated including extract, apparent attenuation limit, gelatinisation temperature, α-amylase activity, β-amylase activity, limit dextrinase activity, Kolbach index, α-amino nitrogen, viscosity, and colour. The optimal malting program was achieved after the fifth day of germination, 44% degree of steeping, and a 22℃ steeping and germination temperature. The obtained values for the amylolytic and cytolytic attributes were 64.8% extract, 1.383 mPa × s viscosity, 76.0% apparent attenuation limit, 111 U/g α-amylase activity, and 102 U/g p-amylase activity.
机译：用响应面方法研究了三个制麦参数，即浸泡程度，发芽时间和温度对谷子麦芽品质的影响。每个预测变量在三个级别上进行了测试。发芽时间从5天，6天和7天不等，浸泡度分别为44％，48％和52％，发芽温度为16、20和24℃。所有麦芽均采用设定的65℃的煮沸温度。研究了一系列麦芽品质参数，包括提取物，表观衰减极限，糊化温度，α-淀粉酶活性，β-淀粉酶活性，极限糊精酶活性，Kolbach指数，α-氨基氮，粘度和颜色。在发芽的第五天，44％的浸泡度以及22℃的浸泡和发芽温度后，即可达到最佳的制麦程序。获得的淀粉分解和细胞溶解特性的值是64.8％的提取物，1.383mPa×s的粘度，76.0％的表观衰减极限，111U / g的α-淀粉酶活性和102U / g的p-淀粉酶活性。

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