Recent Progress of Producing and Stabilization of Whole Wheat Flour

摘要

IntroductionIn 1999,AACC International approved a definition of whole grains as "they should consist of the intact,ground,cracked or flaked caryopsis,whose principal anatomical components,the starchy endosperm,germ and bran,are present in the same relative proportions as they exist in the intact caryopsis." Wheat kernel consists of three components:the endosperm (81.4％ ～84.1％),bran (14.1％ ～15.9％),and germ (2.5％ ～3.6％).Compared with refined wheat flour,whole wheat flour has higher nutritional values.However,bakery products made with the whole wheat flour tend to have a coarser,denser texture,a darker and less consistent appearance,which limit the utilization of the whole wheat flour.引言1999年,美国谷物化学师协会(AACC)将全谷物定义为由完整的、碾磨的、压碎的或碎片状谷物籽实组成的颖果,其基本组成为:淀粉质胚乳、胚芽和糠麸,各组分以与它们在完整颖果中存在时相同的相对比例存在.小麦籽粒主要由淀粉质胚乳(81.4％～84.1％)、麦麸(14.1％～15.9％)及麦胚(2.5％～3.6％)三部分组成.与精制面粉相比,全麦粉营养价值高,但食用品质较差.全麦粉生产的烘焙产品,外观色泽均匀性差,质构较粗糙,产品颜色偏深,大大限制了全麦粉的生产以及消费.